Cabbage Coriander Poriyal Recipe
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!
Servings: 4 people
Calories: 200kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
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
Nutrition
Serving: 1Cup | Calories: 200kcal | Carbohydrates: 32g | Protein: 7g | Fat: 7g