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Bowl of South Indian Cabbage Poriyal served with rice and curry.

Vibrant South Indian Cabbage Poriyal: A Quick & Healthy Side

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Discover the vibrant flavors of South India with this remarkably easy-to-make Cabbage Poriyal. This traditional stir-fried dish features finely shredded cabbage tossed with aromatic tempering spices like mustard seeds, urad dal, fresh curry leaves, and a hint of green chili, all finished with a sprinkle of fresh coconut. It’s a light, nutritious, and incredibly flavorful side dish that pairs perfectly with rice, roti, or as part of a larger thali meal. Quick enough for a busy weeknight, impressive enough for guests, and packed with wholesome goodness, this recipe brings the authentic taste of South India right to your table.

  • Total Time: 33 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium head green cabbage (about 2 lbs), finely shredded
  • 2 tablespoons coconut oil (or any neutral cooking oil)
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dal (split black lentils, optional but recommended)
  • 1/4 teaspoon asafoetida (hing)
  • 10-12 fresh curry leaves
  • 2-3 green chilies, slit lengthwise (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 1/4 cup fresh grated coconut (or frozen, thawed)

Instructions

  1. Wash and finely shred the cabbage. You can use a mandoline, food processor, or a sharp knife. Set aside.
  2. Heat the coconut oil in a large skillet or wok over medium heat. Once hot, add the mustard seeds. Allow them to splutter.
  3. Add the urad dal and sauté until it turns light golden brown, about 30 seconds. This adds a lovely nutty crunch.
  4. Stir in the asafoetida, curry leaves, and green chilies. Sauté for about 30 seconds until fragrant.
  5. Add the shredded cabbage to the skillet. Sprinkle with turmeric powder and salt. Toss well to combine the spices evenly with the cabbage.
  6. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the cabbage is tender-crisp. Avoid overcooking to maintain its texture and vibrant color.
  7. Remove the lid and cook for another 2-3 minutes, stirring, to evaporate any excess moisture.
  8. Stir in the fresh grated coconut just before serving. Serve hot as a delicious side dish.

Notes

For a spicier kick, increase the number of green chilies. If you don’t have fresh coconut, desiccated coconut can be used, but soak it in a little warm water for 5 minutes first to rehydrate. This poriyal is excellent with sambar, rasam, or simply plain yogurt and rice. Leftovers can be stored in the refrigerator for up to 2-3 days.

  • Author: Cook Reel
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Side Dish
  • Method: Sautéing
  • Cuisine: South Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 7g
  • Sodium: 250mg
  • Fat: 10g
  • Saturated Fat: 7g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://cookreel.com/easy-south-indian-cabbage-poriyal/

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