CABBAGE PORIYAL:
One of the classic poriyal/ side in our wedding menu. It really enhance the menu value. Very simple and tasty dish. You can have this as it is, too delicious. Red cabbage also available in the market. But the taste of green cabbage is unique. Watery, crunchy and tasty even it is raw. This leafy vegetable is loaded with tons of nutrients. Some of the benefits are
- Good source of vitamin K, vitamin B6, vitamin C.
- Rich in dietary fiber
- Good source of manganese, potassium, folate and vitamin B1.
Ingredient:
- Chopped cabbage – 1cup
- Shallots – 3 nos (finely chopped)
- Grated coconut – ¼ cup
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Green chilies – 1 no (finely chopped)
- Curry leaves – 1 sprig
- Cooking/ coconut oil – 1 tblsp
- Salt – as req
- Water – as req
Procedure:
Step 1:
Slice/ chopped the cabbage and cut the onions and green chilies finely and keep aside.
Step 2:
In a kadai add about a tblsp of coconut oil/ cooking oil, once the oil get enough hot add cumin seeds, mustard seeds, let it splutter. Add chopped onions and green chilies along with some fresh curry leaves. Saute for a while
Step 3:
Add the cabbage to the tempering mixture and saute for few mins with required amount of salt. Once the beetroots are half-way cooked, now sprinkle some water and covered with a lid and allow it cook for few mins.
Step 4:
Once the cabbage are almost done, add the grated coconut and turn off the flame. Serve with rice or chapathi.
Spl note/ tip:
- Mix ½ cup of poriyal to 1 cup of white rice along with some fresh coriander leaves and salt for the rice. Gently fold the rice and poriyal and you can pack this for your lil ones lunch box.
