Purple Cabbage Stir-Fry (Muttaikhos Poriyal): A Vibrant South Indian Recipe
30 minutes
1306 reads
About Purple Cabbage Stir-Fry (Muttaikhos Poriyal): A Vibrant South Indian Recipe
Discover the vibrant flavors of Muttaikhos Poriyal, a delightful purple cabbage stir-fry inspired by my trip to Ooty. This South Indian recipe uses a unique purple cabbage, offering a delightful crunch and slightly different taste compared to green cabbage. The simple yet aromatic spice blend and a classic mustard seed tempering create a wholesome and colorful dish perfect for lunch.Unlike typical cabbage stir-fries, this Chettinad-style recipe incorporates split green gram (moong dal) for added protein and texture. The combination of spices, the satisfying crunch of the cabbage, and the subtle sweetness of the coconut make this a truly memorable side dish.This recipe is easy to follow, even for beginners, and yields a flavorful, healthy, and visually stunning meal. Serve hot with steamed rice and your favorite South Indian curry or lentil dish for a complete and satisfying experience.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables
Spices & Aromatics
- 1/4 tsp Mustard Seeds rai
- 1/4 tsp Gram Dal black, split, urad dal
- 1 sprig Curry Leaves
- 1 tsp Cumin Seeds jeera
Legumes & Grains
- 50 gm Moong Dal green, split, split moong dal; pre-soaked for faster cooking (optional)
Instructions
Preparation
- Wash and finely chop the cabbage.
- Wash and drain the split green gram (moong dal). Soaking for 30 minutes is recommended for quicker cooking.
- Peel and finely chop the onion. Finely chop the green chilies.
Cooking the Dal and Cabbage
- In a pot, boil water. Add the split green gram with a pinch of salt. Cook until half-boiled.
- Add the chopped cabbage and more salt to the partially cooked dal. Cover and cook until both the cabbage and dal are tender but still retain a slight crunch. Drain any excess water and set aside.
Tempering and Stir-frying
- Heat oil in a pan or kadai (wok). Add mustard seeds, split black gram (urad dal), and curry leaves. Cook until the seeds splutter.
- Add the chopped onions and green chilies and sauté until golden brown.
- Add the cooked cabbage and dal mixture. Stir in the cumin seeds and salt. Cook until the raw smell of the spices disappears.
- Stir in the grated coconut and cook until dry and fragrant.
Serving
- Serve hot as a side dish with steamed rice, sambar, or any South Indian mutton curry.
Recipe Notes
Expert Tips for the Best Muttaikhos Poriyal
- For a deeper flavor, lightly roast the cumin seeds before adding them to the stir-fry.
- Adjust the amount of green chilies according to your preferred spice level.
- If using dried coconut, soak it in warm water for 15 minutes before grating for a softer texture.
- To prevent the cabbage from becoming mushy, do not overcook it. Aim for a tender-crisp texture.
Related Posts You May Like
Recipe Nutrition
Calories: 53kcalCarbohydrates: 7gProtein: 1gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 684mgFiber: 3gSugar: 4g
Madraasi Deepa
Articles: 146
4 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so good! Appreciate the share.
This looks incredible! I need to try it.
What a flavorful dish! Thanks for sharing.
This looks incredible! Thank you.