Poriyal is a fried or sautéed vegetable dish originating from Tamil cuisine. It’s usually made with fried mustard seeds and spices. Poriyal is a fantastic choice for vegetarians looking to diversify their food choices. This particular recipe calls for cabbage, but you can exchange the cabbage for almost any other vegetable. The cabbage helps reduce satiety and leaves you with the sensation of a full stomach. Pair the poriyal with your favorite dish and eat it as an entree or side. If you really enjoy it, then have it for lunch; pack it in your Vaya lunch box.
Health Benefits
This cabbage poriyal comes with a great many health benefits. The cabbage provides essential vitamins and nutrients like vitamins A,C, and D. Certain cabbages have more vitamin C than even oranges, which makes them an effective immune system booster, and improves cold resistance. Cabbage also helps prevent certain types of cancers, including prostate and bladder cancer due to the compound sinigrin. Cabbage also provides sulfur which can affect the body’s regenerative abilities. A deficiency of sulfur can reduce the body’s rate of healing wounds. Cabbage helps in the healing process in other ways too, primarily, by acting as an anti-inflammatory agent.
Ingredients
cup cabbage – chopped fine: 4
tbsp chana dal / kadalai paruppu – soaked in warm water for 10 mins: 1
oil: 2 tsp
black mustard seeds: ½ tsp
curry leaves: 10
tsp of cumin powder: ½
cup of sliced shallots: ½
tsp of turmeric powder: ¼
green chilies – sliced: 2
cup of grated coconut: ¼
How To Make Cabbage Poriyal
- Heat oil in a pan and splutter mustard seeds. Once the seeds stop popping, add chana dal and onions and stir until translucent.
- Add turmeric powder, curry leaves, red and green chilies, and sauté for a minute.
- Add cabbage, cumin powder, curry leaves, and salt. Stir to combine
- Add about 2 tbsp water and cook covered for 7-8 mins.
Note: while the cabbage cooks, ensure that it doesn’t turn mushy.
- Turn off the stove, add the grated coconut. Mix well and serve with rice.