Ingredients with Measurements:
- 1 small cabbage, shredded
- 1 onion, chopped
- 2 green chilies, chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/4 tsp red chili powder
- 1/2 tsp salt
- 2 tbsp oil
- 1/4 cup grated coconut
- 1 tbsp chopped coriander leaves
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan and add mustard seeds and cumin seeds.
2. Once they start to splutter, add chopped onions and green chilies.
3. Saute until onions turn translucent.
4. Add shredded cabbage, turmeric powder, red chili powder, and salt.
5. Mix well and cook covered on low heat for 10-15 minutes or until cabbage is cooked.
6. Add grated coconut and chopped coriander leaves.
7. Mix well and cook for another 2-3 minutes.
8. Serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature: Low heat
Serving size: 4
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 10g
Protein: 2g
Fiber: 4g
Substitutions for ingredients:
- Shredded carrots can be used instead of cabbage.
- Grated ginger can be used instead of green chilies.
Variations:
- Add chopped tomatoes for a tangy flavor.
- Add cooked lentils or beans for a protein boost.
Tips and tricks:
- Make sure to shred the cabbage finely for even cooking.
- Do not overcook the cabbage as it can become mushy.
- Adjust the spice level according to your preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a garnish of chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
- Serve with rice or roti.
- Can be served as a side dish with any Indian meal.
Suggested side dishes:
- Dal
- Raita
- Papadum
Troubleshooting advice:
- If the cabbage is too dry, add a splash of water while cooking.
- If the cabbage is too watery, cook uncovered for a few minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to wash the cabbage thoroughly before shredding.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cabbage poriyal is a popular South Indian dish that is typically served as a side dish with rice or roti.
Flavor profiles:
Savory, slightly spicy, and coconutty.
Serving suggestions:
Serve hot as a side dish with rice or roti.
Related Categories
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Region: Indian