Cabbage Poriyal also known as Cabbage Thoran is a very easy vegan cabbage recipe from South India. This gluten-free recipe is made with shredded cabbage, coconut, and a few spices.
If you have read my old posts then you must be aware that my father is retired from an Indian Government department – Border Roads Organization (BRO).
During his service with BRO, he had colleagues from different regions of India, a lot of whom were from Kerala.
During my childhood, we lived in far of places mostly near Indian border areas with people from all over the country. Those were the best days of my life.
During their free time, the wives of all the BRO officers used to share the food and recipes of their area with each other. That’s the reason why my mother regularly cooks so many different recipes from all over India.
I don’t know why but most of the cooks in BRO Officer’s mess were from Southern states of India and from them, my mother learned today’s recipe- Cabbage Poriyal/ Cabbage Thoran.
Later my sister and I learned this recipe from our mother and now I am sharing it with you all.
This South Indian dish is very easy to make and gets ready within 30 minutes.
What is Poriyal/ Thoran
Poriyal is a Tamil word which means a fried or sautéed vegetable dish. In Kerala, it’s called thoran.
You can make poriyal with a lot of other vegetables like beetroot poriyal, french beans poriyal, potato poriyal etc.
How to serve Cabbage Poriyal
You can also serve it with roti/ paratha or any other Indian bread.
I have cooked this dish in coconut oil, the way it’s done traditionally. However, if you don’t like the taste of coconut oil then you can use any neutral-flavored oil like canola oil.
Whenever I use asafoetida in my Indian recipe, a lot of people ask me about it and also for the substitutes.
Asafoetida is an Indian spice called hing in Hindi, which is actually a dried latex exuded from the root of a perennial herb. It has a very pungent smell so generally, only a pinch of hing is added to the food.
Hing is mainly used to temper the lentil or vegetables as it not only enhances the aroma and flavor of the dish but also helps in easy digestion.
Honestly, I have never ever tasted or smelled anything similar to Hing so can’t recommend a substitute but if you can’t find it, just skip it.
If you are on a gluten-free diet then make sure to buy only gluten-free asafoetida as some companies add wheat flour to it. So check the ingredients before buying.
If you are looking for some easy and less spicy Indian recipes then you must try cabbage poriyal.
More South Indian recipes
Though I am from North India, South Indian food is loved by everyone in my family and is cooked quite often.
If you also like South Indian food, then don’t miss to check out the following recipes on my blog:
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Step by step photo instructions
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How to make Cabbage Poriyal?
- 3 cups finely shredded cabbage
- 1 cup freshly grated coconut
- 4-5 curry leaves
- 1/2 tbsp uard dal split & skinless black lentil
- 1/2 tbsp chana dal bengal gram
- 1-2 dry red chilies broken into 2-3 pieces each
- 2 tsp black mustard seeds
- 1/4 tsp turmeric powder
- A pinch of gluten free asafoetida
- Salt as per taste
- 1 tbsp coconut oil/ any cooking oil of your choice
- 1 finely chopped red onion small sized
- Heat oil in a pan and add dry red chili to it, saute for a few seconds and then add in the mustard seeds, urad dal, and chana dal. Saute till they become fragrant
- Next add in the chopped onions, mustard leaves, salt, and asafoetida. When the onion starts turning brown add turmeric powder and mix.
- Add finely shredded cabbage, and stir fry for 6-7 minutes. I don't like overcooked cabbage so not cooking it for too long. You can increase the cooking time as per your liking,
- Now add in the shredded coconut, mix well, cover the pan and cook for another 6-7 minutes.
- Serve hot with roti or steamed rice and dal.