Purple Cabbage and Peas Poriyal – Stir fry cabbage and peas in South Indian style.
Kool Poriyal or Cabbage Upkari is a simple South Indian style preparation in which shredded cabbage is fried in a tempering of mustard seeds, udad dal and spices. In South Indian cuisine, Poriyal/Thoran/Upkari occupies a special place as a side dish. Today I used purple cabbage to make the poriyal and 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 Pea Poriyal is a delicious variation on the conventional poriyal. This combination not only adds a pop of color but also gives a new flavor dimension to the traditional cabbage poriyal.
The preparation of Purple Cabbage and Peas Poriyal follows the same recipe as traditional poriyal. Grated purple cabbage and green peas are added to a mixture of mustard seeds, garlic, curry leaves, green chilies, garlic and onion. Once the vegetables are cooked, freshly grated coconut is added and finally garnished with chopped coriander leaves.
Tempering mustard seeds, udad dal, curry leaves and adding fresh coconut gives the South Indian flavor 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 Pea Poriyal
Red cabbage
Peas
For tempering : oil, mustard seeds, udad dal, asafoetida (hing), garlic, curry leaves, green chilies, onion
Other ingredients: freshly grated coconut and chopped coriander leaves.
Step-by-step recipe with photos
Wash the cabbage and grate it
Rinse the shredded cabbage and keep aside.
Heat 1 teaspoon of coconut oil in a pan. Add 1 teaspoon mustard seeds, 1 teaspoon udad dal, ¼ teaspoon asafoetida, 4 to 5 cloves chopped garlic, 2 chopped green chilies, few curry leaves and chopped onion. Fry for a minute on low heat.
Add shredded cabbage.
Add green peas. Mix well. Add salt to taste.
Cover and cook until the vegetables are tender.
Add fresh, grated coconut and mix.
Garnish with chopped coriander leaves. Serve hot.
Recipe card
Purple Cabbage & Peas Poriyal
Stir-fry Purple Cabbage & Peas in South Indian Style.
- 1 medium purple cabbage
- ¾ cup fresh green peas
- 1 teaspoon coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon split black gram (udad dal)
- ¼ teaspoon asafoetida (hung)
- 2 green chillies, chopped
- 4 to 5 cloves garlic, minced
- 1 medium onion, chopped
- some curry leaves
- salt to taste
- 1/3 cup freshly grated coconut
- 2 tablespoons chopped coriander leaves for garnish
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Wash and cut the cabbage.
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Rinse the shredded cabbage and keep aside.
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Heat oil in a pan.
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Add mustard seeds, udad dal, hing, green chillies, curry leaves, chopped garlic and chopped onion.
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Fry for a minute on low heat.
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Add chopped cabbage and green peas.
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Add salt and mix.
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Cover and cook until the vegetables are tender.
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Add grated coconut and mix well. Garnish with chopped coriander leaves.
Recipe video
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