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Healthy Cabbage Poriyal Recipe | Tasty And Easy | Quick Tarka Stir-Fry
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RECIPE
INGREDIENTS
1⁄2 head cabbage, thinly sliced (about 375 grams)
2 teaspoons sea salt
Tempering:
1 1⁄2 tablespoons vegetable oil
1 1⁄4 teaspoons black mustard seeds
1 teaspoon urad dal (black gram), hulled and split
2 green chillies, fresh, quartered
15 curry leaves
1⁄4 onion, medium (about 25 grams), peeled and finely chopped
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1⁄4 cup grated coconut
1⁄4 teaspoon salt, or to taste
COOKING METHOD
- Pour 8 cups water into a large saucepan and bring to a boil over medium heat. Slide in the sliced cabbage and 2 teaspoons of salt and continue to boil till tender, about 5 minutes. Drain in a colander till cool to the touch. Squeeze water out of the cabbage and set aside.
- For the tempering, add oil to a large kadhai or wok over high heat. When the oil is hot but not yet smoking, slide in the mustard seeds. Once the mustard seeds start to crackle, add the urad dal. Stir. Add the chillies, curry leaves and onions, and give it a good stir and cook for about 2 minutes.
- Follow by adding the reserved cabbage, stirring well to combine. Add the coconut and salt and sauté for about a minute.
- Take of the heat and serve.
Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.
- Pour 8 cups water into a large saucepan and bring to a boil over medium heat. Slide in the sliced cabbage and 2 teaspoons of salt and continue to boil till tender, about 5 minutes. Drain in a colander till cool to the touch. Squeeze water out of the cabbage and set aside.
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