This recipe I learnt from my friend from Andhra Pradesh. It is not the usual Cabbage Fry we do, as we are going to use coriander leaves paste which makes this cabbage fry so scrumptious. Normally cabbage gives an a pungent smell when cooked. Many of us experience the unpleasant odour when we pack the cabbage for lunch and open it at the lunch time. But adding this coriander leaves paste, gets rid off the unpleasant odour and the flavour and aroma of this cabbage fry. Also this is a great way to incorporate the coriander leaves in poriyal and make the kids eat greens in a different way.
You can also try:
Recipe card for Cabbage Coriander Stir-Fry :
Cabbage Coriander Poriyal Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 200kcal
Cooked Cabbage along with coriander leaves spice paste are tossed to make this yummy Cabbage Coriander Poriyal. With the richness of coriander this poriyal would be perfect accompaniment for any South Indian Main Courses. This poriyal can also be served with Roti as a dry curry!
Print Recipe
Ingredients
- 250 gms Cabbage Finely Chopped
- ¼ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Salt Adjust as Needed
For Grinding
- 1 tablespoon Coriander Leaves
- 2 Green Chili
- 1 teaspoon Ginger Chopped
- ¼ Cu Grated Coconut
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- Few Curry Leaves
Instructions
Cooking Dal
- Soak the channa dal in water for 1 hour. After 1 hour, take chana dal to pan and add water. Cook Chana dal till its almost done.
Cooking Cabbage
- Then, add the chopped cabbage and channa dal to the sauce pan and add turmeric powder and salt along with a cup of water. Cover the pan with a lid and allow the cabbage and dal to cook
Grinding Process
- Take all the grinding ingredients in a mixer jar and grind it to paste.
- Heat oil in another pan, add mustard seeds and when the mustard seeds starts to sputter, add curry leaves and give a mix
- Add ground paste to the pan and saute it for 3-5 minutes.
- Add the cooked cabbage and channa dal to the the pan having ground coriander leaves paste. Mix well and stir-fry the cabbage for another 2 minutes and then remove from flame
Serving Time
- The yummy Cabbage Fry is now ready to serve with rice
Nutritional Info
Nutrition Facts
Cabbage Coriander Poriyal Recipe
Amount Per Serving (1 Cup)
Calories 200
Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 32g11%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
- Soak the channa dal in water for 1 hour. Finely chop the cabbage. Add the chopped cabbage and channa dal to the sauce pan and add turmeric powder and salt along with a cup of water. Cover the pan with a lid and allow the cabbage and dal to cook
- Grind all the grinding ingredients to a nice paste. Heat oil in another pan, add mustard seeds and when the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds.
- Add ground paste to the pan and saute it for 3-5 minutes. Meanwhile, check the other pan to see if the cabbage and dal are cooked.
- Add the cooked cabbage and channa dal to the the pan having ground coriander leave paste. Mix well and stir-fry the cabbage for another 2 minutes and then remove from flame
- The yummy Cabbage Fry is now ready to serve with rice
