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HomeVegetarian BlogsCabbage Poriyal » Dassana's Veg Recipes

Cabbage Poriyal » Dassana’s Veg Recipes


Cabbage poriyal recipe with step-by-step photographs – Evenly spiced, sauteed and steamed cabbage recipe from South Indian delicacies. It makes for a wonderful vegan aspect dish with sambar, rasam or any South Indian meal. Do that simple and cheap cabbage aspect dish tonight!

cabbage poriyal recipe

I typically make poriyals and a veggie roast, after I make sambar or rasam. I select to make them as an accompanying aspect dish, since they style good with sambar-rice combo and they’re additionally simple to arrange.

This cabbage poriyal recipe makes use of pearl onions, however you may even skip them. Or you should utilize onions as an alternative of pearl onions.

On this recipe i’ve used inexperienced cabbage. However be at liberty to swap it with crimson cabbage.

By now I’ve shared fairly various poriyal recipes like Beetroot poriyal, Beans poriyal and Vendakkai poriyal.

Most poriyal recipes are simple and fast to arrange. Even a newbie could make them simply.

You may serve it as a aspect dish with sambar-rice or rasam-rice combo. Or you may have it with roti, plain paratha or lachha paratha or with bread slices. It may also be packed within the lunch field.

Step-by-Step Information

Learn how to make Cabbage Poriyal

1. Peel and take away the highest pores and skin from the cabbage. Rinse. Quarter the cabbage and blanch in sizzling water for five to 10 minutes. Then shred cabbage or chop it.

I used 350 grams of cabbage, which yielded 4 cups of tightly packed shredded cabbage.

shredded cabbage for cabbage poriyal

Getting ready tempering

2. Warmth 2 tablespoons of sesame oil or any oil (sunflower, peanut or safflower oil) in a shallow pan. Decrease the warmth and add ½ teaspoon mustard seeds and crackle them.

mustard for cabbage poriyal recipe

3. As soon as the mustard seeds start to crackle and pop, add 1 teaspoon urad dal (husked and break up black gram).

dal for cabbage poriyal recipe

4. Saute the urad dal until it begins altering coloration.

dal for cabbage poriyal recipe

5. The urad dal ought to turn into a maroonish coloration. Saute on a low warmth, in order that the urad dal doesn’t get burnt. 

TIP: Chana dal (Bengal Gram) may be added as an alternative of urad dal. If including chana dal, then soak them for half-hour in sizzling water.

After half-hour drain all of the water and add the chana dal. Then saute the chana dal whereas tempering, as an alternative of urad dal.

urad dal for cabbage poriyal recipe

6. Then add ¼ cup sliced pearl onions (sambar onions) or shallots. It’s also possible to use ¼ cup of finely chopped onions.

Additionally add 10 to 12 curry leaves and 1 to 2 inexperienced chilies, chopped. It’s also possible to use 1 to 2 dry crimson chilies as an alternative of inexperienced chilies.

onions for cabbage poriyal recipe

7. Saute for a minute.

onions for cabbage poriyal recipe

8. Then add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).

turmeric for cabbage poriyal recipe

9. Stir properly.

making cabbage poriyal recipe

Making cabbage poriyal

10. Then add the shredded cabbage. Additionally, season with salt as required. Stir and blend once more very properly.

cabbage for cabbage poriyal recipe

11. Add ¼ cup of water. Stir once more.

water for cabbage poriyal recipe

12. Then cowl the pan with a good lid. On a low warmth simmer the cabbage until its cooked.

making cabbage poriyal

13. Verify after each 5 to six minutes and provides a stir in order that the cabbage doesn’t get burnt.

cooking cabbage poriyal

14. If the water has dried up and the cabbage isn’t cooked, sprinkle some extra water (about 3 to 4 tablespoons). Cowl and proceed to prepare dinner.

making cabbage poriyal recipe

15. Within the beneath pic, the cabbage has cooked and turn into tender. There must be no water within the poriyal earlier than you proceed to the subsequent step.

making cabbage poriyal recipe

16. Add 3 to 4 tablespoons of grated contemporary coconut.

coconut for cabbage poriyal

17. Stir very properly.

making cabbage poriyal recipe

18. Lastly add 2 tablespoons of chopped coriander leaves to cabbage poriyal. This step is optionally available and you may skip the coriander leaves.

coriander for cabbage poriyal

19. Stir and Serve cabbage poriyal sizzling or heat as a aspect dish with sambar-rice or rasam rice. It’s also possible to have it with Indian flatbreads like roti, plain paratha or with bread. It may also be packed in a tiffin field.

cabbage poriyal


Extra Cabbage recipes

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cabbage poriyal recipe

Cabbage Poriyal

Cabbage poriyal is a frivolously spiced, sauteed and steamed cabbage recipe from South Indian delicacies.

Prep Time 15 minutes

Prepare dinner Time 25 minutes

Complete Time 40 minutes

Stop your display screen from going darkish whereas making the recipe

preparation

  • Peel and take away the highest pores and skin from the cabbage. Rinse. 

  • Quarter the cabbage and blanch in sizzling water for five to 10 minutes. Then shred cabbage or chop it. I used 350 grams cabbage, which yielded 4 cups tightly packed shredded cabbage.

making tempering for cabbage poriyal

  • Warmth 2 tbsp sesame oil or any oil (sunflower, peanut or safflower oil) in a shallow pan. Decrease the flame and add 1/2 tsp mustard seeds and crackle them.

  • As soon as the mustard seeds start to crackle and pop, add 1 tsp urad dal/husked break up black gram.

  • Saute the urad dal until it begins altering coloration. The urad dal ought to turn into a maroonish coloration. Saute on a low flame, in order that the urad dal doesn’t get burnt.

  • Then add ¼ cup sliced pearl onions (sambar onions) or shallots. It’s also possible to use 1/4 cup of finely chopped onions. Additionally add 10 to 12 curry leaves and 1 to 2 inexperienced chilies, chopped. It’s also possible to use 1 to 2 dry crimson chilies as an alternative of inexperienced chilies.

  • Saute for a minute.

  • Then add ¼ tsp turmeric powder and a pinch of asafoetida. Stir properly.

making cabbage poriyal

  • Then add the shredded cabbage. Additionally season with salt.

  • Stir and blend once more very properly.

  • Add ¼ cup of water. Stir once more.

  • Then cowl the pan with a good lid. On a low flame simmer the cabbage until its cooked.

  • Verify after each 5 to six minutes and provides a stir.

  • If the water has dried up and the cabbage isn’t cooked, sprinkle some extra water. Cowl and proceed to prepare dinner.

  • Prepare dinner until the cabbage turns into tender. There must be no water within the poriyal earlier than you proceed to the subsequent step.

  • Then add 3 tbsp grated coconut and blend very properly.

  • Lastly add 2 tbsp chopped coriander leaves. This step is optionally available and you may skip the coriander leaves.

  • Stir and serve cabbage poriyal sizzling or heat as a aspect dish with sambar-rice or rasam rice. It may also be served with roti or plain paratha or with bread. It may also be packed in lunch field.

  • The recipe may be doubled or tripled.
  • To make the dish gluten-free skip including asafoetida or use gluten-free asafoetida.
  • You should use inexperienced cabbage or crimson cabbage.

Vitamin Info

Cabbage Poriyal

Quantity Per Serving

Energy 167 Energy from Fats 99

% Day by day Worth*

Fats 11g17%

Saturated Fats 2g13%

Sodium 463mg20%

Potassium 303mg9%

Carbohydrates 15g5%

Fiber 5g21%

Sugar 7g8%

Protein 2g4%

Vitamin A 260IU5%

Vitamin C 115.6mg140%

Calcium 74mg7%

Iron 1mg6%

* % Day by day Values are primarily based on a 2000 calorie weight loss program.

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This Cabbage Poriyal publish from the weblog archives first revealed in November 2015 has been up to date and republished on January 2023.


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