Purple Cabbage and Peas Poriyal – South India style Cabbage & Peas stir-fry.
Cabbage Poriyal or Cabbage Upkari is a simple South Indian style preparation where shredded cabbage is sauteed in a tempering of mustard seeds, udad dal and spices. In South Indian cuisine, Poriyal/Thoran/Upkari holds a special place as a staple side-dish. Today I have used purple cabbage to make the poriyal and have also added green peas to it. The combination of purple cabbage and green peas makes the dish not only a visual delight but also a nutritious addition to the diet.
About the recipe
Purple Cabbage and peas Poriyal is a delightful twist to the conventional poriyal. This combination not only adds a burst of colour but gives a new dimension of taste to the traditional cabbage poriyal.
The preparation of Purple Cabbage and peas Poriyal follows the same recipe of traditional poriyal. Shredded purple cabbage and green peas are added to a tenmpering of mustard seeds, hing, curry leaves, green chillies, garlic and onion. Once the veggies are cooked, freshly grated coconut is added and is finally garnished with chopped coriander leaves.
The tempering of mustard seeds, udad dal, curry leaves and addition of fresh coconut imparts the South Indian flavour to this dish.
Purple Cabbage and peas Poriyal can be served as a side dish with dal rice, sambar rice or can be paired with phulkas.
List of ingredients to make Purple Cabbage and Peas Poriyal
For Tempering : oil, mustard seeds, udad dal, asafoetida (hing), garlic, curry leaves, green chillies, onion
Other ingredients: freshly grated coconut and chopped coriander leaves.
Step-wise recipe with pictures
Wash the cabbage and shred
Rinse the shredded cabbage and keep aside.
Heat 1 tsp coconut oil in a pan. Add 1 tsp mustard seeds, 1 tsp udad dal, ¼ tsp asafoetida, 4 to 5 cloves of chopped garlic, 2 chopped green chillies, few curry leaves and chopped onion. Saute for a minute on low heat.
Add shredded cabbage.
Add green peas. Mix well. Add salt to taste.
Cover and cook till the veggies are cooked.
Add fresh, grated coconut and mix.
Garnish with chopped coriander leaves. Serve hot.
Purple Cabbage & Peas Poriyal
- 1 medium sized purple cabbage
- ¾ cup of fresh green peas
- 1 tsp coconut oil
- 1 tsp mustard seeds
- 1 tsp split black gram (udad dal)
- ¼ tsp asafoetida (hing)
- 2 green chillies, chopped
- 4 to 5 cloves of garlic, chopped
- 1 medium sized onion, chopped
- few curry leaves
- salt to taste
- 1/3 cup freshly grated coconut
- 2 tbsp chopped coriander leaves for garnishing
- Wash and chop the cabbage.
- Rinse the shredded cabbage and keep aside.
- Heat oil in a pan.
- Add mustard seeds, udad dal, hing, green chillies, curry leaves, chopped garlic and chopped onion.
- Saute for a minute on low heat.
- Add chopped cabbage and green peas.
- Add salt and mix.
- Cover and cook till the veggies are cooked.
- Add grated coconut and mix well. Garnish with chopped coriander leaves.
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