South Indian Cabbage Curry, also known as Cabbage Poriyal, is a light and flavorful stir-fry made with shredded cabbage, grated coconut, and a tempering of mustard seeds, urad dal, and curry leaves. This healthy vegetarian side dish is a staple in many South Indian homes and pairs perfectly with steamed rice, Rasam, or sambar. It’s quick to make, low in oil, and full of natural flavor.
Ingredients:
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2 cups finely shredded cabbage
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2 tbsp grated fresh coconut
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1–2 green chilies, slit
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1 tbsp oil (coconut oil or regular oil)
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1 tsp mustard seeds
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1 tsp urad dal (optional but traditional)
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1 dry red chili
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8–10 curry leaves
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A pinch of turmeric powder
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Salt to taste
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1 tbsp chopped coriander leaves (optional)
Method:
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Heat oil in a pan. Add mustard seeds and let them splutter.
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Add urad dal, dry red chili, and curry leaves. Sauté for a few seconds until the dal turns golden.
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Add slit green chilies and a pinch of turmeric powder.
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Add the shredded cabbage and salt. Mix well.
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Cover and cook on low flame for 6–8 minutes, stirring occasionally. Do not overcook — the cabbage should remain slightly crisp.
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Once cooked, add the grated coconut and mix gently. Cook for 1 more minute.
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Turn off the heat and garnish with fresh coriander leaves if desired.
Also Read 👉How to Make Yellow Urad Dal (Indian Home Recipe)
Serving Suggestion:
Serve this South Indian-style cabbage poriyal with steamed rice, rasam, or sambar for a complete meal. It also tastes great with chapati or dosa for a light lunch or dinner.
Try this traditional South Indian Cabbage Curry with Coconut and bring authentic southern flavors to your kitchen. Share your version or favorite variation in the comments below!
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