Cabbage Poriyal

As bland white cabbage has always been my family’s bête noire, I find vibrant purple cabbage/ red cabbage the best alternate, and I have prepared cabbage poriyal using purple cabbage and served with radish sambar as below.

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Lunch with radish sambar & purple cabbage poriyal

Red cabbage Health Benefits:

Incidentally I came to know that purple cabbage has more health benefits than white/ green cabbage. Purple cabbage has a nutrient anthocyanin, an antioxidant responsible for its purple color, has anti-cancerous properties; also purple cabbage has 10 times more Vitamin A and has almost double the iron & Vit.C than other cabbages. Interestingly, 90% of purple cabbage is water, so it is good for weight watchers too.

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Red cabbage/ purple cabbage

So we can simply replace green cabbage with purple cabbage and prepare cabbage poriyal or kootu, purple cabbage poriyal can be served as a salad or as a side for rice, and purple cabbage kootu may be served with rice or chappathi.

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Purple Cabbage poriyal as salad

Cabbage poriyal Recipe:

Ingredients:

  1. Purple cabbage (medium size) – 1 No.
  2. Green gram lentil (paasi paruppu) – 1/8 cup (25 g)
  3. Lemon juice – 1 tbsp
  4. Salt – 1/2 tsp
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Cabbage poriyal ingredients

For grinding:

  1. Coconut – 8 pieces (each approx. 1″)
  2. Green chillies – 3 Nos.
  3. Cumin seeds – 1/2 tsp
  4. Shallots – 9 Nos.
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For tempering:

  1. Coconut oil – 1 tsp
  2. Cumin seeds – 1/2 tsp
  3. Curry leaves – 1 sprig

Mise en place:

  • Wash lentils & cook them soft.
  • Grind all ingredients listed under “For grinding” without adding water.
  • Wash cabbage and mince finely using food processor.

Cooking Method:

  • Heat a pan with oil in medium flame.
  • Add cumin seeds followed by curry leaves.
  • Add minced cabbage and saute for a while in low flame.
  • Pour lemon juice into the pan & close with a lid.
  • Simmer for 10 min or till cabbage is cooked soft.
  • Add salt, lentils & coconut mixture and stir well.
  • Purple cabbage poriyal is ready to serve.
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Tips & Tweaks:

  • We can add fresh peas along with lentils, cook them soft and then add into this poriyal.
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  • We can also make chettinad style spicy masala kootu using red cabbage as shown below.
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Purple cabbage kootu
  • Cooking purple cabbage at medium/ high flame or for longer time will lead to discoloration (it will turn pale blue);  hence lemon juice or vinegar need to be added to prevent the change of color.
  • I prefer to use food processor for shredding cabbage, if you chop them into big chunks you may have to cook longer.
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80 comments on “Cabbage PoriyalAdd yours →

  1. Wow, I really like your purple cabbage recipe… I have decided to share it on my new blog (I have just started out.) I hope it is ok. Please let me know if you do not feel comfortable with this. I will take it down. I just typed up my own cabbage pasta recipe: https://cultivation365.wordpress.com/2017/10/17/cabbage-onion-garlic-pasta/ I talked a little about how I would like to learn new taste combination and this recipe of yours is definitely one of those I want to follow! Look forward to read more of your recipes! So glad to have ran into this blog!

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