Cabbage Poriyal Recipe | How to make Cabbage Curry

cabbage poriyal recipe

Use this cabbage poriyal recipe to prepare a delicious and nutritious side dish for chapati. The cabbage poriyal is also a superb side dish for the rice-and-rasam, in particular the tomato rasam, combination. The cabbage poriyal recipe traits, such as its simple ingredients and cooking steps, should tempt you to find out how to make cabbage curry.

Food Fact
Cabbage belongs to the class of cruciferous vegetables.

What is a benefit of cruciferous vegetables, such as cabbage?

Research studies have shown that eating more cruciferous vegetables may reduce the risk of some types of cancer.1

 One more reason to know how to make cabbage curry is that you can prepare it quite fast, in about 15 minutes.

Do not buy or use a cabbage that might have been on the rack in the store, or has been in your fridge, for a long time.

The reason is the poriyal made from such a cabbage will not be tasty.

How to ensure the cabbage you want to buy is fresh?

If the outer layers of this vegetable are green, crisp and shiny, and the layers are not wilted, then the cabbage is good for making the curry.

Do not overcook the cabbage, because it can become soggy and the quantity will be less. So, cook the cabbage in such a way that it is crunchy.

Garnish the cabbage poriyal with finely-chopped coriander. Add a few drops of lemon juice.

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Servings: 3-4


1. Cabbage / ele kosu / band gobhi / muttai kosu / muttakose / kosu, chopped 2 cups
2. Oil 2-3 teaspoons
3. Mustard 1/2 teaspoon
4. Chana dal 1 teaspoon
5. Onion 1
6. Fresh coriander leaves, chopped
7. Salt to taste
8. Lemon juice
9. Hing / asafoetida 2 pinches

For Grinding:

1. Coconut gratings 2 tablespoons
2. Cumin / jeera 1/2 teaspoon
3. Red chilies 2-3 or to taste

How to make Cabbage Curry?

1. Remove and discard the outer leaves of the cabbage, which are wilted and old.

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2. Cut the cabbage into half.

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Again cut each half into two pieces.

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3. Chop the first piece:

- Start from one end.

- As the width of the piece increases, chop at the corners.

- Continue to chop horizontally.

- When you reach the hard part of the cabbage, stop chopping.

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4. Heat oil in a utensil.

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5. Add mustard when the oil becomes hot.

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6. Add chana dal when the mustard starts to splutter.

Fry till the chana dal turns to golden brown.

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7. Add onion and hing.

Fry till the onion becomes soft.

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8. Add cabbage.

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9. Cover and cook till the cabbage becomse slightly soft.

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10. Prepare the masala for cabbage curry:

Grind the coconut, chili and cumin to a coarse mixture.

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Add water only if you cannot grind.
11. Add the ground mixture to the cabbage.

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Add salt. Mix.

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Cook for a few more minutes. Add lemon juice. Mix.

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12. Garnish with coriander leaves.

Cabbage poriyal / cabbage curry is ready.

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TIPS Cabbage Poriyal Recipe
1. If the poriyal becomes too dry, add a few teaspoons of water, in Step 11. Cook for about one minute.