Cabbage poriyal
A cabbage recipe full of fresh flavours from South India that makes a great side with a spicy meal.
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Ingredients
- 2 green chillies, slit sideways (optional)
- 1 red onion, chopped
- 500g green or savoy cabbage, finely shredded
- 100g frozen peas
- 2 tbsp freshly grated coconut, plus extra to garnish (you can buy fresh coconut pieces in most supermarkets)
- Squeeze lemon juice to serve
For the tempering
- 2 tbsp cold-pressed rapeseed oil or sunflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 dried red chilli
- ¼ tsp ground asafoetida (available from larger supermarkets and specialist shops)
- 10-12 curry leaves (available dried in the spice section of large supermarkets or fresh from Asian grocers or Ocado)
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Method
- Heat the oil in a wok until it starts to smoke, then add all the tempering ingredients. When the mustard seeds begin to pop, add the green chillies (if using) and onion and fry for 1 minute, then add the cabbage, peas and a large pinch of salt.
- Cook over a high heat, stirring occasionally, until the cabbage has wilted (about 15 minutes). Add the grated coconut, season to taste and serve hot with a squeeze of lemon.
Nutrition
- 118kcals Calories
- 7.1g (2.7g saturated) Fat
- 3.8g Protein
- 6.9g (5.7g sugars) Carbs
- 5.6g Fibre
- trace Salt
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