South Indian Cabbage Poriyal (Patta Gobi Gobi): A Healthy & Flavorful Recipe
30 minutes
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About South Indian Cabbage Poriyal (Patta Gobi Gobi): A Healthy & Flavorful Recipe
Discover the surprising health benefits of cabbage with this vibrant South Indian Cabbage Poriyal! Packed with nutrients and fiber, this recipe transforms humble cabbage into a delicious and satisfying dish. Perfect for a healthy lunch, dinner, or even a light brunch, this poriyal is a fantastic way to boost your immunity and overall well-being. This recipe combines tender cabbage with carrots, onions, peas, and warming spices for a delightful flavor profile. It's surprisingly easy to make and is a great option for those looking for a light yet nutritious meal that supports weight management. I've personally become a huge fan of this superfood, and I'm excited to share this recipe with you.Get ready to experience the deliciousness and health benefits of cabbage in a whole new way! This South Indian-inspired side dish is sure to become a staple in your kitchen.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables
Spices & Aromatics
- 1 tbsp Ginger finely julienned
- 1 tbsp Gram also known as split pigeon peas, black
- 5-7 Curry Leaves
- 2 Chili Pepper adjust to taste, green, long slits
- 1 Chili Pepper adjust to taste, dry, red
- 1 tsp Mustard Seeds rai
Instructions
Prepare the Vegetables
- Blanch the cabbage, carrots, and green peas in boiling water for 5 minutes until slightly tender. Drain well and set aside.
Temper the Spices
- Heat olive oil in a wok or large pan over medium heat. Add mustard seeds and let them splutter.
- Add the dry red chili and urad dal. Sauté until the dal turns golden brown.
- Stir in the curry leaves, sliced onions, ginger, and green chilies. Sauté for 2 minutes until fragrant.
Combine and Cook
- Add the blanched cabbage, carrots, and peas to the pan. Stir-fry for a few minutes to combine.
- Season with salt. Cover the pan and cook for 5-7 minutes, or until the vegetables are tender-crisp.
- Stir in the grated coconut.
Serve
- Serve the South Indian Cabbage Poriyal hot or cold. Enjoy!
Recipe Notes
Expert Tips for the Best Cabbage Poriyal
- Don't overcook the cabbage: Overcooked cabbage becomes mushy. Aim for tender-crisp vegetables.
- Adjust spice levels: Feel free to adjust the amount of green and red chilies according to your spice preference.
- Fresh coconut is best: Freshly grated coconut adds the most flavor and texture. If using frozen, thaw it completely before adding.
- Add other vegetables: Feel free to add other vegetables like potatoes, beans, or cauliflower for extra nutrition and flavor.
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Recipe Nutrition
Calories: 75kcalCarbohydrates: 3gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 855mgFiber: 1gSugar: 2g
Monika Patel
Articles: 71
5 Comments
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Looks so incredible! Thank you for sharing.
I’m excited to try this recipe!
Looks so incredible! Thank you for sharing.
Hey Monika, i have read somewhere that if we boil the cabbage its nutrients leach out in water. So I always Steam it
This is so inspiring! Can’t wait to cook it.