Cabbage Palya Recipe | Kosu Poriyal Recipe | Cabbage Stir Fry Recipe

Cabbage palya is a popular side dish in Karnataka and the surrounding regions. It is prepared with shredded cabbage cooked in a coconut masala. Here is a detailed procedure with images and a video inc

Posted By: Sowmya Subramanian

Thursday, August 3, 2017, 12:41 [IST]

Cabbage palya is a famous South Indian recipe that is prepared often in all households. It is prepared by cooking shredded cabbage in a coconut-based masala that gives a unique flavour to it. It is also known as kosu poriyal in Tamil Nadu and a variation of this dish is prepared in Kerala, known as Cabbage Thoran.

The cabbage stir fry is generally an accompaniment for rasam rice or sambar rice, but can also be eaten with roti. The palya has a spicy and pungent masala, and in combination with the crunchy cabbage, it makes this dish a treat to the stomach.

The kosu poriyal is easy and quick to make and is a go-to recipe when you are in a hurry. Watch the video and learn how to make the cabbage palya along with images of the step-by-step procedure.

CABBAGE PALYA RECIPE VIDEO

CABBAGE PALYA RECIPE | KOSU PALYA REICPE | KOSU PORIYAL RECIPE | CABBAGE STIR FRY RECIPE | CABBAGE THORAN RECIPE

Cabbage Palya Recipe | Kosu Palya Reicpe | Kosu Poriyal Recipe | Cabbage Stir Fry Recipe | Cabbage Thoran Recipe

Prep Time

15 Mins

Cook Time

10M

Total Time

25 Mins

Recipe By: Archana V

Recipe Type: Side-dish

Serves: 2

Ingredients

Coconut (cut into short strips) - ¼th bowl

Mustard seeds - 2 tsp

Byadagi chilli - 1½

Tamarind (seedless) - ½ a lemon size

Oil - 1 tbsp

Cumin seeds (jeera) - 1 tsp

Hing (asafoetida) - a pinch

Curry leaves - 7-10

Cabbage (grated) - ½ a cabbage

Salt to taste

How to Prepare

1. Add coconut and a teaspoon of mustard seeds in a mixer jar.

2. Add the Byadagi chillies and tamarind in the jar as well.

3. Grind it coarsely. Add one tablespoon of water if required.

4. Add oil to a heated pan.

5. Add a teaspoon of mustard seeds, jeera, hing and curry leaves.

6. Add the cabbage and stir well.

7. Let it cook for 4-5 minutes.

8. Cover it with a lid and allow it to cook for another 2 minutes, until the water from the cabbage evaporates and the cabbage is half cooked.

9. Add salt and mix well.

10. Add the ground masala and mix thoroughly.

11. Cover it with a lid again and allow it to cook for another 2 minutes.

12. Stir well and serve.

Instructions

1. The cabbage must not be grated finely, otherwise it has the possibility of getting over-cooked.
2. The Byadagi chilli gives a unique flavour to the dish; however, dried red chillies can be used instead.
3. Add a little water to the masala while grinding, if it is required.
4. The cabbage must only be half cooked to retain the crunchiness.

Nutritional Information