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
Recipe By: Archana V
Recipe Type: Side-dish
Serves: 2
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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
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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.
- 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.
- Serving Size - 1 cup
- Calories - 80 cal
- Fat - 5 g
- Protein - 2 g
- Carbohydrates - 7 g
- Fibre - 3 g
- Iron - 4%
- Vitamin C - 66%
STEP BY STEP - HOW TO MAKE CABBAGE PALYA
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.
