Purple Cabbage Poriyal | Cabbage Curry With Coconut
Purple cabbage poriyal, a South Indian stir fry with coconut and simple spices is delicious and a perfect side dish for lunch or dinner.
Servings: 6 servings
Calories: 83kcal
Ingredients
- 6 cups Purple Cabbage chopped/shredded
- 1 Tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- 2 teaspoon Urad dal/ullutham paruppu
- 3 Red chilies
- ¼ teaspoon Asafetida
- 10 Curry leaves
- ½ cup Coconut Grated
- As needed Salt
- 1 teaspoon Sugar optional
Instructions
- Remove the outside leaves of the cabbage if wilted and chop/shred it into equal-sized pieces. We could either chop it in the food processor or manually. Wash the chopped cabbage, drain, and keep it aside.
- In a wide pan, heat coconut oil and add the seasoning ingredients - Mustard seeds followed by urad dal, red chilies, curry leaves, and asafetida.1 Tablespoon Coconut oil, 1 teaspoon Mustard seeds, 2 teaspoon Urad dal/ullutham paruppu, 3 Red chilies, ¼ teaspoon Asafetida, 10 Curry leaves
- Once the seasoning ingredients are fried, add the chopped cabbage and stir well.6 cups Purple Cabbage
- Add the salt needed and mix again. Now cover the pan and let the cabbage cook on low-medium heat.As needed Salt
- Don't overcook the cabbage. Let the cabbage have a mild crunch to it but make sure they are cooked. Evenly chopping the cabbage helps in uniform cooking without making it mushy.
- Once the cabbage is cooked and there is not much moisture left in the vegetable, add the grated coconut and sugar if using.½ cup Coconut, 1 teaspoon Sugar
- Mix well and cook it for just a couple more minutes and then turn off the heat.
- Serve the purple cabbage curry with rice and sambar or rasam.
Nutrition
Calories: 83kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 26mg | Potassium: 249mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1123IU | Vitamin C: 84mg | Calcium: 51mg | Iron: 1mg