Cabbage Poriyal

By Hebbars Kitchen · 25 min

Ingredients

Instructions

1. Heat 3 tsp oil in a large kadai.
2. Add 1 tsp mustard seeds, ¾ tsp urad dal, ¾ tsp chana dal, a few curry leaves and a pinch of asafoetida, and let them splutter.
3. Add 2 cups finely chopped cabbage and sauté for 1 minute.
4. Stir in ¾ tsp turmeric, 1 tsp jaggery and salt to taste.
5. Add ¼ cup water, mix well, cover and cook for 5 minutes.
6. Grind 3 tbsp fresh coconut, 2 dried Kashmiri red chillies and ¾ tsp cumin to a coarse paste without water.
7. Add the paste to the cabbage, mix well and simmer for 2 minutes so the cabbage absorbs the flavours.
8. Serve with hot steamed rice or chapati.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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