Cabbage Poriyal
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
South Indian cabbage dish lightly spiced with mustard seeds, lentils, and curry leaves, finished with fresh grated coconut. Simple and aromatic, it pairs well with rice and sambar.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 350 grams cabbage (or 4 cups tightly packed chopped or shredded cabbage)
- 2 tablespoon sesame oil
- 6 to 7 pearl onions (or shallots or ¼ cup sliced pearl onions or shallots or onions)
- 1 to 2 green chilies, (chopped or 1 to 2 dry red chilies, deseeded and broken)
- 10 to 12 curry leaves
- ½ teaspoon mustard seeds
- 1 teaspoon husked split black gram ((urad dal))
- ¼ teaspoon turmeric powder ((ground turmeric))
- 1 pinch asafoetida ((hing))
- ¼ cup water or add as required
- 3 to 4 tablespoon grated fresh coconut
- 2 tablespoon coriander leaves, (chopped)
- salt as required
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 288mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 448mg
- Calcium
- 71mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.