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.
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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, we got the opportunity to live in a lot of remote, untouched places mostly near Indian border areas. Those were the best days of my life.
In their free time, the wives of all the BRO officers who were from different regions of India used to share their food and recipes 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 the Southern states of India and from them, my mother learned a lot of South Indian recipes including today’s recipe- Cabbage Poriyal/ Cabbage Thoran.
It's a very easy vegan recipe that gets ready in less than 30 minutes.
What is Poriyal/ Thoran?
Poriyal is a Tamil word that 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?
You can also serve it with roti/ paratha or any other Indian bread.
I have cooked this dish in coconut oil because that's how it’s made traditionally. However, if you don’t like the taste of coconut oil 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 vegan/ vegetarian 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:
More easy cabbage recipes
Looking for more ways of eating cabbage? Don't miss to check the following easy cabbage recipes:
Step by step photo instructions
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- Cooking pot/ wok
- 4 cups finely shredded cabbage
- 1 cup freshly grated coconut
- 1 small red onion finely chopped
- 1-2 green chilies chopped
- 5-6 curry leaves
- ½ tablespoon uard dal split & skinned black lentil
- ½ tablespoon chana dal split and skinned Bengal gram
- 1-2 dried red chilies broken into 2-3 pieces each
- 1 teaspoon black mustard seeds
- ¼ teaspoon turmeric powder
- ⅛ teaspoon Asafoetida
- Salt to taste
- 1 tablespoon coconut oil/ any cooking oil of choice
- Heat oil in a pot. Add dried red chilies, urad dal, chana dal, and mustard seeds. Saute for about a minute or until they become fragrant
- Add chopped onion, curry leaves, green chilies, and asafoetida. Cook until the onion becomes translucent.
- Add turmeric powder and saute for a few seconds.
- Next, add finely shredded cabbage and salt. Cook for around 10 minutes on medium flame or until the cabbage is cooked. Keep on stirring in between.
- Add shredded coconut, mix and then switch off the stove.
- Garnish with chopped cilantro. Serve hot with rice, roti, or paratha.
- Don't overcook the cabbage.
- Finely shred cabbage to reduce the cooking time.