Kalyana Catering Style Cabbage Poriyal
What You’ll Love
A mild, colourful South Indian stir-fry made with cabbage, peas, and moong dal, finished with fresh coconut and coriander. A classic kalyana catering touch, light yet flavourful, perfect with rasam or sambar rice.
Ratings
Ingredients
- 100–120 g cabbage (cleaned, finely chopped)
- 1 small onion (finely chopped)
- 2 green chillies (cut into rounds)
- 1 tbsp coconut oil (for authentic catering style taste)
- ½ tsp mustard seeds
- ½ tsp urad dal
- 1–2 dried red chillies
- Few curry leaves
- 2 tbsp green peas (frozen or soaked overnight if dried)
- 1 tbsp moong dal (soaked 10 min)
- Salt – as required
- 1 tbsp water
- 2½ tbsp grated coconut
- Few coriander leaves (finely chopped)
Instructions
Step 1: Clean, wash, dry, and finely chop the cabbage. Chop onion and green chillies. Soak moong dal for 10 minutes.
Step 2: Heat coconut oil in a pan. Add mustard seeds, urad dal, and dried red chillies. Let them splutter.
Step 3: Add onion and sauté until soft.
Step 4: Add green peas and soaked moong dal. Sauté for 1 minute.
Step 5: Add chopped cabbage and curry leaves. Mix well.
Step 6: Add green chillies, sauté on low-medium flame for 2–3 minutes.
Step 7: Make a small space in the middle, add salt and 1 tbsp water. Mix well, cover, and cook for 5 minutes until cabbage is 75% done.
Step 8: Open, add grated coconut and coriander leaves. Mix gently on low flame for 2 minutes.
Step 9: Switch off flame and serve hot.
Want authentic wedding-style sides? Pair this Cabbage Poriyal with our Cooker Kara Kulambu — and follow us on Instagram @famousgg_official & @errakaaram for more!