THE SPICE MAGIC KITCHEN
Cabbage poriyal
Simple ingredients, warm spice and plenty of flavor.
Cabbage poriyal: yellow-green cabbage is lightly coated with coconut.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
SPICE MAGICBlack Mustard Seeds WholeView this spice →
SPICE MAGICTurmeric Root PowderView this spice →
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Wide lidded pan.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Prepare cabbage
No heat
Have readyCabbage
- Rinse cabbage and drain thoroughly.
- Keep curry leaves completely dry before frying.
Illustrative preparation stage 2 Temper
Medium then low
Have readyOil, mustard, curry leaves
- Warm oil over medium heat.
- Add mustard under a splatter screen.
- Once popping slows, lower heat and carefully add curry leaves.
SPICE MAGICBlack Mustard Seeds WholeView this spice →Next: Steam gently ↓Illustrative preparation stage 3 Steam gently
Medium-low
Have readyCabbage, turmeric, salt, water
- Stir in cabbage, turmeric, salt and water.
- Cover and cook 8–10 minutes on medium-low, stirring once.
Illustrative preparation stage 4 Finish
Medium-low
Have readyCoconut
- Uncover, add coconut and cook 2 minutes to evaporate extra moisture.
AT THE TABLE
A few good things alongside.
Basmati rice
Sambar
Roti
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Original development recipe; quantities, yield and timings require kitchen testing.
Measuring your ingredients
US volumes are approximate; weigh ingredients when possible.
Ingredients and allergens
Allergen check: includes mustard. Check all packaged ingredients, including spice blends, and separate serving suggestions.
FROM YOUR SPICE SHELF