Cabbage Poriyal (Cabbage thoran)

Cabbage poriyal garnished with dried chilies and green chilies served in a white bowl.

Cabbage Poriyal (Cabbage thoran)

Cabbage Poriyal, also known as Cabbage Thoran is a South Indian style stir-fried cabbage recipe. It's made by cooking cabbage with shredded coconut and a few basic spices. This delicious vegan recipe gets ready in just 20 minutes.

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 124kcal

Author Vandana Chauhan

Equipment

Cooking pot/ wok

Ingredients

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

Instructions

Heat oil in a pot. Add dried red chilies, urad dal, chana dal, and mustard seeds. Saute for about 1-2 minutes or until they become fragrant.
Add asafoetida and curry leaves. Saute for a few seconds.
Add chopped onion and green chilies, Cook until the onion becomes translucent.
Add turmeric powder and saute for a few seconds.
Next, add finely shredded cabbage and salt. Cook uncovered for around 8-9 minutes on medium flame or until the cabbage is cooked but still crunchy. 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.

Video

Notes

Don't overcook the cabbage, it should remain slightly crunchy.
Finely shred cabbage to reduce the cooking time.
Poriyal tastes the best if cooked in coconut oil. However, if you don't like the taste of coconut oil, use any other oil of choice.
More easy recipe tips and tricks are given within the post above, please follow them to make this recipe.

Nutrition