Cabbage Poriyal
Cabbage is one of the vegetables that helps with weight loss if eaten regularly. The usual stir fry style got boring and that inspired me to look for other variations, which gave birth to this recipe. This is simple recipe for which you can grind the masala ahead of time and store it, so it comes handy for making the poriyal.
Desika Products:
Coriander seeds, Turmeric Powder, Peanut Oil
RECIPE FOR CABBAGE PORIYAL
Ingredients:
Cabbage (chopped) - 6 cups
Onion - 2
Turmeric Powder - 1/4 tsp
Curry Leaves - few
Mustard Seeds - 1 tsp
Peanut Oil - 2 tblsp
FOR MASALA:
Toor Dal - 1/2 cup
Red Chilies - 20
Jeera - 1.5 tsp
Coriander Seeds - 4.5 tsp
Tamarind - ping-pong ball size
Instructions:
Dry roast all the ingredients listed under “For Masala:”. Roast until you can smell the aroma of the spices.
Allow the roasted ingredients to cool and grind them into a fine powder.
Finely chop the onions and set aside.
Heat up the peanut oil in a kadai. Once it is hot, add in mustard seeds and allow them to sputter.
Add the chopped onions and turmeric powder. Cook the onions until they begin to turn golden brown.
When the onions are cooked, add the chopped cabbage and mix everything thoroughly.
Add the powder from Step 2 and salt and ensure everything is combined evenly.
Adjust the salt as needed. Sprinkle water over the cabbage and cover the kadai. Keep it in low flame and stir periodically until the cabbage is cooked.
When the cabbage is cooked, switch off the flame and add the curry leaves. Cabbage Poriyal is ready!
Tips & Tricks:
If you want, you can pressure cook the cabbage before adding to the curry and skip covering the kadai.