Cabbage Poriyal recipe | Muttaikose poriyal | Cabbage curry is a tasty South Indian style poriyal variety. it takes less than 10 minutes to prepare this healthy poriyal. Tips & tricks to make non-mushy cabbage curry.
CABBAGE CURRY - TAMIL BRAHMIN STYLE
Light spiced no onion no garlic protein-rich cabbage poriyal with lots of coconuts is a traditional Tamil brahmin curry (poriyal variety). Coconut-based poriyal prepared in coconut oil gives the best taste.
Soak dal
Always soak dal till it turns to soft press. It helps with perfect cooking. You can also soak in hot water
STEAM COOKING cabbage. - BEST HEALTHY CURRY
If you cook cabbage with excess water, might lose nutrients while discarding the muttaikose cooking water. You can cook cabbage in a pressure cooker with very less water. if you are not comfortable releasing the pressure this steaming is perfect.
CAN I SKIP WASHING THE CABBAGE IN A COLANDER?
I would recommend washing the cabbage in a colander as it helps to drain all the water. Drain the water completely then prepare the no mushy cabbage curry. Press the cabbage to make sure is completely drained.
HOW LONG SHOULD I STEAM-COOK cabbage +dal?
to make it kids friendly texture I cook it for around 10 minutes. Adjust time according to your preferred texture. Cooking time might slightly vary based on the way you chop cabbage and also the way dal is soaked.
TIPS FOR STEAMING
Avoid thick cabbage stem Always soak dal till they are soft press idiyappam plate with pores works best Always make sure you add enough water spread and cook if you are doubling the quantity cook in batches to avoid crowding
COOKING OIL FOR PORIYAL?
I would recommend coconut oil for coconut-based poriyal. You can add any oil of your choice.
FEW VARIATIONS FOR KOSE PORIYAL
You can use,
red chilli instead of green chilli urad dal for tempering Saute onion and garlic; prepare poriyal Temper ginger instead of using ginger powder Almond flour instead of coconut
PORIYAL RECIPE COLLECTION IN TMF
COCONUT-BASED RECIPES
CABBAGE KOOTU
Ingredients
To soak
1/4 cup moong dal Required salt 1 teaspoon chana dal 1/2 teaspoon mustard seeds Curry leaves 2 green chilli Asafoetida 1/3 cup + 1 tablespoon coconut 1/4 teaspoon ginger powder
How to make cabbage moong dal curry with step-by-step pictures
Add enough water to an idli pan Turn on the stove to medium flame Place idiyappam plate on top
add cabbage; spread
furthermore, add salt; mix well
add moong dal on top and spread
steam cook for 10 minutes until the cabbage and dal turn soft press; turn off the stove
furthermore, add coconut and salt if required; mix well
Transfer to a colander add coconut oil to a wide heavy bottomed pan and turn on the stove on medium flame
when the oil turns hot add mustard seeds, chana dal, green chilli, and curry leaves; splutter
Furthermore, add asafoetida and mix well
Add cooked cabbage+dal
furthermore, add coconut and ginger powder; cook for 2 minutes; turn off the stove
