Cabbage Poriyal-Cabbage Thoran-Cabbage Stirfry

Cabbage PoriyalLike many my liking for cabbage poriyal was also very limited.However cabbage is very rich in nutrition and is very effective in cleaning stomach. My mother in law asks us to eat raw cabbage when sees white coating in the tongue. During indigestion tongue develops white coating. Eating cabbage is a natural remedy for the same.

When I lived in Nairobi, I developed liking for many vegetables including cabbage. Being a hilly region many vegetables including cabbage grows  abundantly in Kenya. In nearby Asian market, we get fresh cabbage as part of weekly vegetable purchase. At Nairobi, cabbage has to be taken full. And the smallest of the cabbage would weight atleast 1.5 Kg. For a family of four consuming even it takes atleast 4 courses to finish cabbage. But the freshness of the cabbage is in my eyes. You can see all shades of green in a cabbage. I then realized that it is not the vegetable but its freshness that decides the taste. If cabbage takes 10 days to reach us after plucking we can imagine the freshness and quality it would posses.  Fresh produce always tastes good.

At another instance I had cabbage curry in Sanjeevanam restaurant in Chennai. It was awesome. It seems they have their own farm where it is harvested freshly and sent for use. When I was in Naoirobi, I used to make many cabbage dishes including rolls with cabbage. I am remembering those, only while writing this post. Sometime our kids manipulate us so much with their preference for food.

Here is the recipe for Cabbage poriyal in kerala style. I like Kerala style “thoran” because they are very simple to make.

Cabbage Poriyal-Cabbage Thoran-Cabbage Stir-fry

 

Cabbage Poriyal
Print
Cabbage Poriyal
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 


Course: Side Dish
Cuisine: Indian
Servings: 4 people
Ingredients
  • 300 grams Cabbage Finely shredded
  • 2 Nos Green chilli
  • 2 Tbsp Coconut
  • 1/2 Tsp Salt To taste
  • 1 Tsp Oil
  • 1 Tbsp Green peas Optional
  • 1/2 Tsp Mustard seeds
  • 1 Spring Curry leaves
Instructions
  1. Place the shredded cabbage and green peas in small pressure cooker. Add 2 Tbsp of water and pressure cook it for 2 whistles.

  2. Coarsely grind coconut and green chilies with out adding water.

  3. In a kadai, heat oil and add mustard seeds. Allow the seeds to crack and then add curry leaves and saute. Add cooked cabbage along with salt. Add the ground coconut also. Give stir for 2 minutes till raw smell of chillies disappear.

Recipe Notes

 

*I did not have fresh peas. Hence I had soaked and cooked dried peas and added to the curry. Adding fresh peas is recommended as it gives unique sweetness to the dish.

 

Here are some items that I had used to make this dish.

Pressure cooker | Preeti mixer | Grater | Veggie chopper

 

Some of the links above are affiliate link who pay me a small referral fee at no extra cost to you. Thanks for supporting rasakitchen.

 

 

 

Leave a Reply