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.
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