Cooking Oils

Cabbage Coconut Poriyal

  • Serves 4
  • 27 minutes
Cabbage coconut poriyal with mustard seeds and curry leaves

Ingredients

  • 400 g Cabbage — Finely shredded.
  • 35 g Fresh grated coconut
  • 15 ml MadeBetter White Sesame Cold-pressed Oil — Or groundnut cold-pressed oil.
  • 2 g Mustard seeds
  • 5 g Split urad dal
  • 4 g Green chilli — Slit; optional.
  • 2 g Curry leaves
  • 0.5 g Turmeric powder
  • 3 g Salt
  • 30 ml Water — Use only if the pan is dry before the cabbage softens.

Make it, step by step

  1. Heat oil over medium heat. Add mustard, then urad dal; stir until golden.
  2. Carefully add green chilli and dry curry leaves. Stir in cabbage, turmeric and salt.
  3. Cover and cook over medium-low heat for 4–5 minutes. Add measured water if the pan dries before cabbage softens.
  4. Uncover and cook for 4–6 minutes until tender with a slight bite and excess water evaporates.
  5. Add coconut; cook for 1 minute. Taste and serve with rice.
Useful tips
  • Uncover for the final cooking so moisture evaporates; add coconut only at the end to avoid a wet, overcooked poriyal.

Cooking and storage

  • Do not let the cold-pressed oil smoke.

Allergens: Sesame and mustard; peanut (groundnut) if using groundnut oil.

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