Cabbage Poriyal

About Cabbage Poriyal

Ingredients

• Medium cabbage, shredded ½
• Sunflower oil ½ tbsp
• Mustard seeds 1 tsp
• Curry leaves 20 to 25
• Garlic, minced 1 tsp
• Green chillies, slit 4
• Turmeric powder ½ tsp
• Medium onion, thinly sliced 1
• Fresh coconut, scraped 2 tsps + for garnishing
• Black pepper powder ½ tsps
• Cumin powder ½ tsp
• Salt to taste
• Split Bengal gram (chana dal), soaked for 30 minutes 2 tbsps
• Lemon juice ½ tbsp

How to Make Cabbage Poriyal (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds and curry leaves and saute till the seeds splutter.
2. Add garlic, green chillies and turmeric powder and mix well.
3. Add cabbage and onion and toss. Add coconut, black pepper powder, cumin powder, salt and split Bengal gram. Mix well and cook on high heat till grams soften.
4. Turn off heat, add lemon juice and mix well.
5. Transfer into a serving bowl, garnish with coconut and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps