Cabbage Porial Recipe

                                                   Cabbage Porial Recipe 

Serves: 3–4                                        

Prep Time: 10 minutes                     

Cook Time: 15 minutes                         

Total Time: 25 minutes

Ingredients:

• Put into your bowl 2 cups of cabbage that are chopped into small pieces.
• Finely grated coconut – ¼ cup (fresh or frozen)
• Capsicum/green chillies – 2 (either slit or chopped)
• Use 1 or 2 dried red chillies (broken into smaller pieces)
• Mustard seeds – ½ teaspoon
• Urad dal – 1 teaspoon
• Curry leaves – 1 sprig
• Ground turmeric – ¼ teaspoon
• Salt – to suit your tastes
• Oil – one tablespoon
• A pinch of hing can be added if desired (asafoetida).                  
• Water – Use about 2 to 3 tablespoons.

Method:                 

• Put some oil in a pan or kadai and heat it up.
• Wait for the mustard seeds to start spluttering as you heat them. Add urad dal to the pan and       keep stirring along with the soaked dhal until the dal becomes light golden brown.
• Include red and green chillies, curry leaves and some hing in the dish. Stir the onion for some  time over the heat.
• Stir in the cabbage after it has been chopped.
• Mix in the turmeric powder and salt. Pour a little water (2–3 tbsp) into the rice, cover it and keep the heat low for around 8–10 minutes. Frequently stir the mixture to prevent it from burning.
• Soon after the cabbage is soft and cooked, toss in some grated coconut and stir gently.
• Close the flame knob to turn off the flame. Savory dosa may be enjoyed hot alongside rice and sambar or rasam.

Serving Suggestion:    

• Cabbage Poriyal matches well with South Indian fare such as sambar rice, rasam rice or curd rice.