Corn Cabbage Poriyal is a light, colorful side dish packed with fresh flavor and gentle crunch. Sweet corn pairs beautifully with tender cabbage, aromatic spices, and grated coconut. It’s simple to prepare and perfect with rice, sambar, or your favorite South Indian meal.
Corn Cabbage Poriyal is a light, colorful South Indian stir-fry featuring steamed cabbage and sweet corn. Tossed with sautéed onions, green chillies, ginger, curry leaves, and a fragrant mustard–urad dal tempering, it’s finished with grated coconut for a fresh, nutty touch. A quick and wholesome side dish for rice, sambar, or rasam.
Corn Cabbage Poriyal Recipe
Corn Cabbage Poriyal
Wholesome steamed corn and cabbage tossed with a mustard-urad dal tempering, onion, ginger, and fresh coconut.
4
servings30
minutes40
minutesIngredients
Fresh corn kernels – 1/2 cup
Cabbage – half of a small size
Onion – 1/2
Green Chillies – 2
Fresh ginger – a small piece
Coconut gratings – 2 to 3 tablespoons
Oil – 2 teaspoons
Mustard – 1/2 teaspoon
Urad dal – 1 teaspoon
Asafoetida powder- 1/4 teaspoon
Curry leaves – few
Salt – 1/2 teaspoon or as per taste
Directions
- Finely cut the cabbage. Chop onion, green chillies and ginger finely.
- In a Idli pot, bring water to a boil.
- In a steaming plate or Idli plate spread the chopped cabbage and corn kernels.
- Place the steaming plate in the Idli pot and steam cook for 10 to 12 minutes.
- In a kadai, heat oil and once it’s hot, add mustard seeds, urad dal, and asafoetida. Fry them for a few seconds.
- Next, add the chopped onion, green chillies, ginger and curry leaves. Fry them for a while until the onions turn translucent.
- Now, add the cooked cabbage and corn to the kadai. Add salt and stir well to combine all the ingredients.
- Finally, add grated coconut and stir everything well once again. Remove from heat.
Notes
- Instead of steam cooking, you can also add the cabbage and corn directly to the kadai after seasoning, sprinkle little water and cook.