Cabbage is consumed around the world as an ingredient in soups and salads. Cabbage Poriyal (poriyal means side dish) is a typical South Indian dish that goes well with any menu at lunch time. Many don’t like cabbage just because of
its distinct smell / odour. The odour arises primarily due to prolonged cooking. A tip
to avoid the odour is to chop the cabbage to a fine extent and then cook it for about 5 minutes.
Cabbage – 2 cups, finely chopped
Onion – 2 tablespoon, finely chopped
Green chillies – 2 nos, cut in a vertical fashion
Curry leaves – 1 string
Mustard seeds and urid dal – 1/2 teaspoon
Salt – to taste
Grated coconuts – 1/4 cup
Oil – 2 teaspoons
1) Empty the finely chopped cabbage to a pressure cooker. Sprinkle water and cook for five-seven minutes by closing the lid. Its not necessary to put whistle.
2) Heat oil in a pan. Add mustard seeds and urid dal.
3) When mustard seeds start to splutter, add curry leaves and green chillies.
4) After few seconds, add onion and saute them well.
5) Now add the cooked cabbage. Add salt and start mixing slowly.
6) Add grated coconut and mix well. Now remove the contents from stove and transfer it to a bowl.
7) Cabbage Poriyal is ready to be served.