Cabbage Coconut Stir-Fry (Poriyal)

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Cabbage lovers – you must try this dish! It’s simple yet tasty.


Chop cabbage, boil it or steam it for 6 minutes, drain water. Alternatively chopped cabbage can be added to the other ingredients and allowed to cook instead of boiling or steaming separately.

In a saucepan dry roast mustard seeds, urad dal, chana dal, and red chili for 2 minutes. Add curry leaves, onion, salt, green chili, mix them for one minute. Then add coconut and stir well for one minute. Add cabbage and coriander leaves – stir it and cover it with a lid, letting it cook for 5 minutes or until the cabbage is tender.  Serve it with brown rice.

Servings: 4-6


1 cabbage
1 whole fresh coconut – grated (if using frozen, 1 and a half cup)
1/2 teaspoon of mustard seeds
1 teaspoon of urad dal (split black lentil/black gram)
1 teaspoon of chana dal (yellow split peas)
1 small onion, chopped
2 finely chopped green chilies
10-12 curry leaves
1/2 teaspoon of salt
2 red dry chilies
1 teaspoon of coriander leaves (cilantro)