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Tamilnadu · Lunch

Cabbage Poriyal (முட்டைக்கோஸ் பொரியல்)

Traditional 5. Cabbage Poriyal recipe

🧺 Ingredients

• 4 cups cabbage (about ½ medium head), very finely shredded (2–3 mm thin strips)
• 2 tbsp sesame oil (gingelly oil)
• ½ tsp mustard seeds
• 1 tsp urad dal
• 10 curry leaves
• 2 green chilies, slit lengthwise
• ¼ tsp turmeric powder
• ¾ tsp salt
• 3 tbsp fresh coconut, grated (added at the end)

👩‍🍳 How to make Cabbage Poriyal

1. Remove outer leaves of cabbage.
2. Slice cabbage in half, then quarters.
3. Place each quarter flat-side down and slice into very thin strips — as thin as possible (2–3 mm).
4. Poriyal requires finely shredded cabbage; thicker cuts won't cook evenly and remain tough.
5. Heat 2 tbsp sesame oil in a wide kadai over high heat.
6. Add mustard seeds — crackle 20 seconds.
7. Add urad dal — fry 30 seconds until golden.
8. Add curry leaves and green chilies — sizzle 15 seconds.
9. Reduce heat to medium.
10. Add ¼ tsp turmeric to the hot oil.
11. Stir 5 seconds — the oil will turn golden yellow.
12. Add all the shredded cabbage at once.
13. It will be a large mound — it reduces significantly as it cooks.
14. Add ¾ tsp salt.
15. Toss with tongs or a wide spatula to coat cabbage in the yellow-tinted oil and tempering.
16. Stir-fry on medium-high heat for 6–8 minutes, tossing every 2 minutes.
17. The cabbage should wilt and reduce — any released moisture should evaporate (do NOT cover — covering traps steam and makes watery poriyal).
18. The cabbage is done when it is tender but retains a very slight crunch — not mushy.
19. There should be NO liquid remaining; the poriyal must be dry.
20. Turn heat to low.
21. Add grated fresh coconut.
22. Toss for 30 seconds — just to warm the coconut through (do NOT cook coconut long — it should remain fresh and moist).
23. Taste for salt.
24. Remove from heat.
25. Serve as a side dish alongside sambar rice.

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