About this recipe
Cabbage palya is a simple Karnataka-style cabbage preparation that is served as a side dish. It is also called cabbage poriyal or cabbage thoran. This healthy and easy-to-make dish uses minimal spices and is perfect for a weekday lunch/dinner as it pairs very well with both rice and roti. I make this palya very frequently, and it is a part of many of my thalis. Yet, it took so long for this humble dish to make it to my blog.
There are some variations of cabbage palya - some versions call for sauteing it in a coconut-based masala and some use coconut as a garnish. My take on this dish is slightly different. I use coconut as a garnish and I also pair the cabbage with either whole green moong or moong dal. This is how my mom would make it and this is how we all love it in my family.
Ingredients
Cabbage: Finely cut cabbage is the main ingredient.
Green moong: I prefer to use soaked green moong to make this dish. However, it may be replaced with moong dal/yellow lentil.
Coconut oil: I prefer to make this dish with coconut oil; however, you may choose to use any cooking oil of your choice.
Spices: I use mustard seeds, cumin seeds, dried chili, and hing.
Ginger, curry leaves, and green chili: These are added in tempering.
Coconut, cilantro, and lemon: These are garnish and are added towards the end of cooking.
Step-by-step instructions
1. Finely cut the cabbage, taking out the thick veins.
2. Prepare tempering in coconut oil with mustard seeds, cumin seeds, ginger, curry leaves, urad dal, and chana dal. Add soaked green moong, turmeric powder, and salt, and let it cook for a few minutes.
3. Add the shredded cabbage and mix well.
4. Let it cook until the cabbage and green moong is done.
5. Add fresh coconut and cilantro, and squeeze in the lemon juice.
Useful tips
It is really important to cut the cabbage finely. I find the taste of this dish increases many folds if the cabbage is shredded finely.
There is no need to add any water while making this dish. A good quality cabbage will release enough moisture for cooking it. However, if your cabbage is too dry, add ¼ cup water for cooking.
Once the cabbage is done, increase the flame and make sure the excess moisture is dried out. The finished dish must be dry and should not have any water content.
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Bonus
This cabbage palya is:
- vegan and gluten-free
- a good alternative for a salad
- delicious and healthy
Recipe card
Cabbage Palya / South Indian Cabbage Stir-fry
Ingredients
- 1 small head cabbage
- ¼ cup green moong whole moong dal
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon split black gram urad dal
- 1-2 dry red chili
- 1 teaspoon split Bengal gram chana dal
- ¼ teaspoon asafoetida hing
- 1 teaspoon ginger paste
- 1 sprig curry leaves
- 2-3 green chili finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon salt adjust as per taste
- 3 tablespoon coconut grated
- 1 tablespoon cilantro
- ½ lemon or lime
Instructions
Prep:
- Soak the green moong for 1-2 hours. Once it is soaked, drain the water and rinse well. Set it aside.
- Finely cut the cabbage, discarding the thick veins. You can use a food processor to shred it evenly.
Make the palya:
- In a frying pan, heat oil and add mustard seeds.
- Once it splutters, add dry red chili, cumin seeds, urad dal, chana dal, and hing.
- Next, add ginger paste, curry leaves, and green chili. Saute for a few seconds.
- Add green moong, salt, and turmeric powder. Mix well, and add very little water. Cover and simmer for 10 minutes (until the moong dal is nearly done).
- Add the shredded cabbage and mix well. Keep the heat low and let it simmer.
- Let it cook until the cabbage and green moong is done. Keep stirring occasionally.
- Once the cabbage is cooked through, increase the heat and let any excess moisture dry
- Top with fresh coconut, cilantro, and lemon juice
- Mix well and serve with rice or roti.
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