Purple Cabbage Poriyal

Indian gluten-free recipes, Poriyal recipes, Side dish for rice, South Indian Lunch recipes, Weight loss recipes

Since bland white cabbage has always been my family’s bête noire, I find vibrant purple cabbage/ red cabbage the best alternate. So 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

Purple 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. You may check out my other poriyal recipes here.

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Purple Cabbage poriyal as salad

Purple 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 spice mix:

  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.
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  • Wash cabbage and mince finely using food processor.
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How to prepare purple cabbage poriyal:

  • 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.
  • 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 a medium/ high flame or for longer time will lead to discoloration (it will turn pale blue);  hence we can add little lemon juice or vinegar to prevent the discoloration.
  • I prefer to use food processor for shredding cabbage, if you chop them into big chunks it would take long time to cook them.

80 comments on “Purple Cabbage Poriyal”Add yours →

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  1. Pingback: Cabbage Poriyal – SEO

  2. 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!

    1. I’m delighted to hear this, and you can very well share this in your new blog. Thanks so much for taking your time to look into my recipes.

  3. Pingback: Chicken or Vegan: Cabbage, Onion, Garlic Pasta – Cultivation 365

  4. WHOA! I have never seen any dishes like this one! I can’t say I have cooked with purple cabbages. Definitely going to try it one of these days!

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  37. Looks tempting Megala! I’ve seen these purple cabbages in supermarkets but always hesitated to buy some. Is there any change in the flavour or taste of the poriyal when compared to the ordinary white cabbage?
    Sheela

    1. Thanks Sheela! You can very well try this as there is not much remarkable difference! But if you over cooked, it may look unpleasant blue or gray!

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