BM # 66
Week :1 , Day: 2
Theme: Regional Dishes
Region:Tamil Nadu
For Day 2 under Regional Dishes I have a Cabbage Poriyal. Poriyals are served as a side dish for South Indian meals. They can be simply tempered with mustard and lentils or one could add grated coconut to them.This particular poriyal is a very simple one where I have tempered it with mustard, urad dal, curry leaves and whole red chilly. I had served this with the complete Tamil Spread that I cooked for Buffet on the Table.
The Poriyal might me a very simple one , but definitely very comforting specially when serving a spread.
Cabbage Poriyal
Ingredients
I small head cabbage, roughly chopped
2 tsp oil
1 /2 tsp mustard seeds
Pinch asafoetida
1/4 tsp urad daal
Few curry leaves
1/8 tsp turmeric powder
Salt to taste
2 whole red chilly, broken into pieces
Method
Wash and chop the cabbage.
Heat oil in a pan.
Add mustard, asafoetida, curry leaves and whole red chilly.
Add turmeric powder and immediately add chopped cabbage.
Add salt and stir well.
Cover and cook till the cabbage is tender but crunchy.
oh I LOVE this vegetable stir fry ! make it exactly the same way Vaishali 🙂
This is yet another of my favorite poriyals..
My ever favorite and you have made it perfectly!
This is one of my favorite dishes. So easy to make and so tasty. Reminds me of moms cooking.
Cabbage Poriyal looks so lovely. Simple yet tasty recipe. Amazing.
Just love this stir fry with some dal rice, my all time fav.
One such easy anh healthy stir fry,perfect with Sambar and rice.
My favourite and so easy to make too