Cabbage Poriyal

To go with my spicy Vathakulambu, I made a simple cabbage poriyal – sauteed cabbage sprinkled with coconut. Cabbage is always been a staple in my house. I used it quite a lot, but for some reason most people hate the poor vegetable. It gets this almost sweet flavor when cooked, that makes it a perfect partner to spicy foods, and its good for you.

It is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Potassium and Manganese. And it is a perfect low calorie food, if you’re watching your calories. A whole head of cabbage cooked, thats a little over a kilogram of cabbage, only has 290 calories in it. So, you better find a way to add more cabbage into your diet. 🙂

Ingredients:

1/2 head of cabbage shredded

1/2 onion chopped

5 green chillies, slit

2 tsp canola oil

1/2 tsp mustard

1 tsp urad dal

1 tsp channa dal

2 tbsp frozen grated coconut, thawed

curry leaves

salt to taste

Method:

In a wide pan, heat oil over medium heat. Add the mustard, let it splutter. Add the urad dal and channa dal. When they brown, add the slit green chillies, so that they can spice up the oil. The onions go in next and the curry leaves. Add salt, and let the onions soften a bit. Add the cabbage and saute. Keep turning, for nothing tastes worse than burnt/browned cabbage. When the cabbage is still a bit crisp, give it a taste test. Top it with the shredded coconut, turn to combine and switch off the stove. If you continue cooking, the cabbage may turn mushy. This way, it is cooked just perfect.

Verdict: A satisfying lunch, with spicy vathakulambu, crispy papads and sweet cabbage poriyal. The sweetness from the cabbage went really well with the spicy kulambu. One good combination!

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