Cabbage Poriyal (South Indian Cabbage salad)

Posted On April 4, 2010

Ingredients :

Oil – 1Tsp
Mustard – 1/2 Tsp
Urad dhal – 1 Tsp
Asafoetida – A pinch
Curry leaves – 1 Strand
Onion – 1/2 finely diced
Cabbage – 2 Cup, cut into thin strips
Salt for taste.
Coconut – 1/4 cup, Scrapped ( you can use dry scrapped coconut, but fresh coconut gives a better taste )

Method:

1. Add the oil to the hot pan. Add one by one mustard, urad dhal, Asafoetida and curry leaves.

2. Fry it for a couple of seconds. Add onion and fry till golden brown color.

3. Add cabbage to the pan and mix it gently. Sprinkle a few drops of water to add more moisture to the cook.

4. Add salt to it. Cover it and cook in a slow flame for 15 mins.

5. Â Before serving add coconut and mix it up.

Tip: Traditionally it is served as a side dish along with noon meals. You can also add Cabbage poriyal to Rice and have a poriyal rice.