CABBAGE PORIYAL (With Moong dhal & coconut)
October 20, 2020CABBAGE PORIYAL (With Moong dhal & coconut)
The cabbage is packed with nutrients. Half a cup of cooked cabbage has about a third of the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A & K, and more. It is also loaded with Antioxidants, It's good for inflammation, It's good for your digestion, It can help to keep your heart healthy, It may help keep cancer away, and it's the most flexible vegetable to easily incorporate into an everyday diet.
The cabbage is my family's favorite vegetable, we just love it. Especially my daughter even loves to eat fresh raw cabbages. One of our friends once said, "Your family cannot survive without cabbages". Of course, cabbages are the main item on our grocery list always, we would love to add cabbages from Soups to Noodles. So it's obvious that this poriyal is my family's all-time favorite.
The cabbage poriyal will be a good combination with Sambar, Rasam, and Vaththakulambu as well.
My personal favorite combo is Cabbage poriyal with Sambar, it will be heavenly. And this recipe is not just tasty it includes dhal, coconut, and less oily which is very healthy so it will be suitable for every age group in the family. So let's check out the recipe,
INGREDIENTS:
Preparation Time: 10mins.
Cooking Time: 20mins.
Serves: 4.
1. Cabbage -3cups.
2. Moong dhal -1/2cup.
3. Coconut -1/4cup.
4. Oil -2spoon.
5. Mustard seeds -1/2spoon.
6. Urad -1/4spoon.
7. Green or Red chili -1 or 2.
8. Curry leaves -a few.
9. Hing -a pinch.
METHOD:
1. In a wide pan add moong dhal and half a cup of water and let it boil for 5mins.
2. Once the dhal is half cooked add cut cabbage and mix everything well then cover it with a lid and cook for 3mins.
3. If cabbage is almost cooked and there is no excess water then add enough salt for the poriyal. If not then wait until the cabbage is cooked, at this time don't cover it let it cook openly.
4. Just make sure there is no excess water in the cabbage before adding salt, otherwise poriyal will become saggy.
5. Once the salt has been added just give it a quick mix and switch off the flame.
6. Now in a small pan add oil, once it is hot add mustard, urad, red chili, and curry leaves one by one and let it splatter.
7. Finally, add shredded coconut and hing, then add everything to the cooked cabbage and combine everything well.
8. After letting it in slow flame for a minute or two absolutely tasty Cabbage Poriyal is ready.
METHOD WITH PICTURES:
1. To begin with, cut the cabbage as you prefer and keep it aside.
2. In a wide pan add moong dhal and half a cup of water and let it boil for 5mins.
3. Once the dhal is half cooked add cut cabbage and mix everything well then cover it with a lid and cook for 3-5mins.
4. If cabbage is almost cooked and there is no excess water then add enough salt for the poriyal. If not then wait until the cabbage is cooked, at this time don't cover it let it cook openly. Once the salt has been added just give it a quick mix and switch off the flame.
5. Now to the same pan add oil, once it is hot add mustard, urad, chili, and curry leaves one by one and let it splatter. Finally, add shredded coconut and hing, then add everything to the cooked cabbage and combine everything well.
6. After letting it in slow flame for a minute or two absolutely tasty Cabbage Poriyal is ready.
1 comments
Cabbage poriyal iz looking both Yummy & Healthy darlz! 👌🏾👌🏾
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