Step into the vibrant world of South Indian cuisine with a dish that’s as comforting as it is flavorful: Cabbage Poriyal, also known as Muttaikose Poriyal. This humble yet incredibly satisfying stir-fry transforms simple cabbage into a delicate, fragrant side dish, seasoned with aromatic curry leaves, mustard seeds, and a hint of fresh coconut. It’s a staple in many Southern Indian homes, often gracing the thali as a delightful counterpoint to spicier curries, bringing a gentle sweetness and crunch to every bite. Get ready to create a taste of tradition right in your own kitchen!
Why You Will Love This Recipe
- Quick & Easy: Perfect for busy weeknights, ready in under 30 minutes.
- Healthy & Nutritious: Packed with vitamins and fiber from fresh cabbage.
- Bursting with Flavor: A beautiful balance of aromatic spices, creamy urad dal, and sweet coconut.
- Versatile: Pairs wonderfully with a variety of Indian main dishes or as a light meal on its own.
- Beginner-Friendly: Simple steps make it accessible for all skill levels.
Ingredients
- 1 teaspoon Oil (preferably coconut or vegetable oil)
- 1 teaspoon Mustard seeds
- 1-1/2 teaspoons White Urad Dal (Split)
- 1 sprig Curry leaves, finely chopped
- 1 Green Chilli, slit lengthwise (adjust to taste)
- 500 grams Cabbage (Patta Gobi/Muttaikose), roughly chopped or sliced thin
- Salt, to taste
- 1/4 cup Fresh coconut, grated (plus more if desired)
Step-by-Step Instructions
- Prepare all your ingredients: finely chop or slice the cabbage, slit the green chilli, and have the mustard seeds, urad dal, curry leaves, and grated coconut ready.
- Heat 1 teaspoon of oil in a heavy-bottomed pan or kadai over medium heat.
- Once the oil is hot, add the mustard seeds and white urad dal.
- Allow the mustard seeds to crackle and the urad dal to turn a light golden brown, releasing its nutty aroma. Be careful not to burn the dal.
- Immediately add the chopped curry leaves and the slit green chilli. Saut for a few seconds until fragrant.
- Add the chopped cabbage and salt to taste. Give the mixture a good stir to combine all the spices evenly with the cabbage.
- Sprinkle a tablespoon or two of water over the cabbage, then cover the pan with a lid.
- Reduce the heat to low-medium and simmer for about 5-7 minutes, or until the cabbage is steamed through but still retains a slight crunch. The cabbage should be cooked but not overly soft or mushy.
- Once the cabbage is cooked to your liking, remove the lid and add the fresh grated coconut.
- Stir well to incorporate the coconut into the poriyal. Taste and adjust salt if needed. You can add more coconut if you prefer a richer flavor.
- Turn off the heat and serve your delightful Muttaikose Poriyal / Cabbage Poriyal warm.
Serving Suggestions
Serve this aromatic Cabbage Poriyal as a comforting side dish with:
- Hot steamed rice topped with a dollop of ghee and a bowl of tangy Tomato Rasam or a hearty Sambar.
- Alongside fluffy rotis, chapatis, or parathas for a wholesome meal.
- As part of a traditional South Indian thali spread, balancing out richer gravies.
- A simple dal and curd rice for a light and satisfying lunch.
Chefs Tips & Variations
- Don’t Overcook: The key to a good poriyal is cabbage that’s cooked but still slightly firm. Overcooked cabbage can become mushy and lose its appeal.
- Spice It Up: For more heat, you can add an extra green chilli or a pinch of red chilli powder along with the cabbage.
- Add Other Vegetables: Feel free to add finely chopped carrots, green beans, or peas along with the cabbage for added nutrition and color.
- A Touch of Sweetness: A tiny pinch of jaggery (or sugar) can enhance the flavors and balance the spices, especially if your cabbage is slightly bitter.
- Coconut Oil: Using coconut oil for tempering will impart an authentic South Indian flavor profile.
- No Fresh Coconut? While fresh is best, you can rehydrate unsweetened desiccated coconut by soaking it in a little warm water for 10 minutes before adding.