Friday, June 6, 2014

Purple Cabbage Poriyal

I have been spotting this purple beauty frequently in the vegetable shops these days. Had a hesitation on how it would taste. Last week I decided to give it a shot. I just tried it the same way we used to prepare the normal cabbage poriyal. It tastes the same, but the vibrant color attracts everyone. Now to the recipe!!


Purple cabbage - 1/4 kg or a small one
Peas - 2 tbsp, soaked overnight or you can use fresh peas
Onion - 1, chopped
Shredded coconut  - 2 tbsp
Salt as per taste

To Temper

Oil - 2 tsp
Mustard seeds, urad dal, curry leaves as per taste
Green chilli - 1 or 2, slit lengthwise

  1. Soak the green peas over night and pressure cook for 3 whistles or until done. You can also use fresh peas.
  2. Grate the cabbage or finely shred into thin slices. Chop the onion and slit the green chillies and set aside.
  3. Heat a pan, add 2 tsp of oil and add the mustard seeds. Once it starts spluttering add the urad dal and saute until the dal turns golden brown. Then add the curry leaves and the green chillies. Saute and then add the onions. Fry until the onions turns transparent.
  4. Then add the cabbage, peas and salt and saute for few mins. Then sprinkle some water and cover with a lid and allow to cook. Stir in and sprinkle more water as and when required. Cook until the vegetable is all done. Take care not to burn the cabbage. 
  5. Finally add the grated coconut and mix well and turn off the flame. Serve with any kuzhambu or rasam rice.

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