Inspired from the south of India, this dish has simple flavors. It’s the perfect thing to eat when you are in the mood of something light and yet tasty. I love this stir-fry with plain boiled rice and a bowl of hot daal. In southern India they typically add shredded coconut to the dish once its cooked but I have skipped that. I love the taste of juicy cabbage with ginger and fragrant curry leaves. Poriyal is a term used to describe a fried or sautéed vegetable dish in the southern states of India. In northern India, a vegetable dish is commonly called sabzi. Since this dish has flavors inspired from the south I chose to call it poriyal. Enjoy!
Prep Time: 10 mins
Cook Time: 15-20 mins
Cabbage – 4 cups (shredded or finely chopped)
Frozen or fresh peas – ½ cup
Oil – 1 tbsp
Mustard seeds – 1 tsp
Asafoetida – a pinch
Green chili – 1, chopped fine
Curry leaves – 5-6
Turmeric powder – 1 tsp
Salt – 2 tsp, adjust to taste
Wash the cabbage and shred it into fine small pieces.
Heat oil in a pan or wok. Once the oil is hot, add the mustard seeds and let them splutter. Then add the rest of the ingredients of the seasoning except salt. Add the turmeric in the end and immediately add the cabbage and peas. Stir the vegetables along with the seasoning. Now cover the pan and let them cook over low-medium heat for 10 min. Keep stirring every 2-3 minutes so that it doesn’t get burnt. Now add salt and give it a stir.
It is now ready to be served. Serve it with plain rice or rotis, as preferred.