Cabbage Poriyal

Poriyal is the Tamil word for fried or sometimes sauteed vegetable dish. The Kannada word for the same dish is Palya and in Telugu, its Porutu. It is usually made by shallow frying shredded or diced vegetables along with spices. The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, spices, dried red chillis and coriander. In Tamil Nadu, shredded coconut would be added as a dressing.
Poriyal serves as a side dish to a three course meal of rice with sambhar, rasam and curd.

Cabbage Poriyal

Ingredients

• 2 cups shredded cabbage
• 1 tsp mustard seeds ( rai / sarson)
• 1/2 tsp urad dal (split black lentils)
• 1 green chilli, slit
• 2 whole dry kashmiri red chillies, broken
• 8 to 10 curry leaves (kadi patta)
• a pinch of turmeric powder (haldi)
• 1/4 cup grated coconut
• 2 tsp oil
• salt to taste

Method

• Heat the oil, add the mustard seeds and urad dal and let the seeds crackle.
• Add the green chilli, dry red chillies, curry leaves and turmeric powder and stir for few seconds.
• Add the cabbage, salt, 1/4 cup of water and cook over a medium flame till the cabbage is tender.
• Add the grated coconut, mix well and serve hot.