Steamed cabbage curry with coconut in a simple coconut oil tempering. A recipe with minimal ingredients that can be a side for your rice or that can be a salad too.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Entree, sides
Cuisine: South Indian
Keyword: Cabbage Dry Curry, Cabbage Poriyal
Servings: 6
Calories: 81kcal
Author: Srividhya G
Ingredients
9cupCabbagefinely chopped half of medium-sized cabbage(approx 9 cups)
1tbspCoconut Oil
1tspMustard seeds
1tspUrad dal
1tspChanna dal
2Green chilies finely chopped
1.5tspsSalt adjust according to taste
½cupCoconut grated
1-inchGinger
3tbspsWater
Instructions
Heat a pan or kadai (with lid) and add oil.
Once the oil is hot add mustard seeds, urad dal, and channa dal.
When the mustard seeds splutter, add the chopped green chilies, ginger and curry leaves.
Let it fry for a minute and then add chopped cabbage.
Sprinkle water and cover it with the lid. Let it cook for 5 minutes.
Now add salt and let it cook for 2 minutes or until the moisture is all gone. (If you want very soft cabbage, you can cover and cook for 2 minutes and then remove the lid and cook till all the water gets evaporated)
Add the grated coconut and mix well.
After adding the coconut mixture, let it cook for couple minutes, and that's it.
Garnish it with curry leaves and cilantro and serve with any rice.
Video
Notes
Adjust the salt and spices according to your preference.
You can grind coconut and ginger together and add it instead of adding them separately.
Instead of coconut oil, you can use regular oil too.