Cabbage Poriyal


  • Cabbage – one small size or one medium size cut piece
  • Bengal Gram Dhal – 2 tablespoons
  • Coconut gratings – 1 tablespoon
  • Onion – 1 medium size
  • Green Chillies – 2 or 3 depending on the size
  • Curry leaves – few
  • Oil – 2 teaspoon
  • Mustard – 1/2 teaspoon
  • Urad dhal – 1 teaspoon
  • Salt – ½ teaspoon or as per taste


  1. Cut the cabbage into fine bits.
  2. Chop the onion, curry leaves and green chillies.
  3. Cook the bengal gram dhal along with a pinch of turmeric powder till soft and drain the excess water.
  4. In a kadai pour the oil and when it is hot add mustard. When the mustard pops up, add urad dhal and fry till it turns light brown.
  5. Then add chopped onion, green chillies and curry leaves and fry for two minutes.
  6. Add cabbage and mix well. Cover with a lid and cook on low flame. No need to add water. Stir now and then till it is cooked.
  7. Now add the cooked dhal along with salt and stir for few seconds.
  8. Add coconut gratings and mix well.

Instead of Bengal Gram Dhal, we can use Green Gram Dhal (Payatham Paruppu) also. If you cook cabbage in large quantity (for party etc), then before seasoning, just cook in boiling water along with little salt for three to five minutes and discard the water. Season it as above. This type of cooking will give soft poriyal.


  1. Hi Kamala,I found your blog through the indiblogger site,you have a wonderful blog with a wide variety of traditional recipes.Keep up the good work 🙂

  2. Hi Usha,

    Thank you for visiting my site and taking time to write your comment.

  3. Cabbage is just too attractive. I wonder how it retained that wonderful pale white color even after cooking. When ever I cook, even for a few minutes, it collapses and loses its color.

    Good blog.

  4. Hi Sirisha,

    Thank you for your comments. As we are all aware that overcooking will not only spoil the natural colour, but also the nuitrients it contains. When we cook these vegetables, just sprinkle little water and cook for few minutes.

  5. I believe salt is the reason for the discoloration. I added salt immediately with cabbage and it made cabbage collapse right then and followed the pale brown color. Recently I tried adding salt at the end, just before turning off the stove, and cabbage color and texture are good.

  6. Hi Sirisha

    Nice to hear that you got the right colour and texture.

  7. Though Cabbage Poriyal is a simple dish, you have given very clear instructions for its preparation which makes it all the more attractive.
    Very nice to go through your blog kamala. Very impressive. Whenever I have a doubt in some recipe, I immediately look up your blog,which is very helpful.
    Thank you for the wonderful recipes. Rema.

  8. Hi Rema

    Thank you for visiting my site and your encouraging words.

  9. Hi Kamala Maami,

    Tried this today and it was heavenly…..thank you so much…

  10. Hi Prabha,

    Thank you for feedback.

  11. i too prepare this dish similar way, i never boil the bengal gram and then add it, but season it with urud dhal, to make it colourful i used add little carrot!!!!

  12. Made this dish and your potato curry recipe for the guests. It was liked by all. Thanks for posting all this authentic dishes on ur site.

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