Cabbage Fry / Muttaikose Poriyal

Cabbage Fry / Muttaikose Poriyal

Recipe Details

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Ingredients

• Cabbage – 1 small, thinly sliced
• Oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Chana dal – 1/2 tsp
• Curry leaves – 1 sprig
• Green chilies – 4, slit
• Onion – 1/2 medium, chopped
• Salt – to taste
• Water – up to 1/4 cup, only if needed

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Preparation

1. Cut the cabbage lengthwise into thin, small pieces.
2. Chop the onion.
3. Slit the green chilies lengthwise.

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Cooking Instructions

1. Heat the oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the split urad dal, chana dal, and curry leaves. Fry briefly until the dals begin to turn lightly golden.
4. Add the slit green chilies and chopped onion.
5. Sauté until the onion becomes soft and lightly golden.
6. Add the sliced cabbage and salt. Mix well.
7. Cook over medium heat for about 10–15 minutes, stirring frequently, until the cabbage becomes tender.
8. The cabbage will usually release enough moisture to cook on its own. If it begins to stick before becoming tender, sprinkle in a little water, up to 1/4 cup as needed.
9. Continue cooking until any excess moisture has evaporated and the poriyal has a dry finish.
10. Remove from the heat and serve warm.

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Tips

Water: Cabbage naturally releases moisture while cooking, so additional water is usually unnecessary. Add only a small amount if the cabbage begins to stick before it is tender.

Coconut Variation: For a more traditional poriyal, add some freshly grated coconut toward the end of cooking and toss for another 2–3 minutes.

Dry Finish: Stir frequently and allow any excess moisture to evaporate so the poriyal remains light and dry.

Serving Suggestion

Serve Cabbage Poriyal with steamed white rice, curd rice, sambar rice, or chapati.