Cabbage palya or cabbage poriyal is a popular South Indian dish that is quick and easy to make, vegan, and gluten-free. This dish is a great alternative to salads and can be enjoyed as a snack.
There are some variations of this cabbage poriyal - 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.
Why you will love this recipe?
- Quick and easy to make: Cabbage poriyal is a simple and easy dish to make, requiring only a few basic ingredients and minimal prep time.
- Versatile: This dish can be enjoyed as a side dish with rice or roti or even eaten on its own as a snack.
- A good alternative for a salad: This dish can be a delicious alternative to traditional salads, as it provides a unique texture and flavor to your meal.
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.
See the recipe card for full information on ingredients and quantities.
Step 5: Add fresh coconut and cilantro, and squeeze in the lemon juice.
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.
More South Indian side dishes
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Cabbage Palya / South Indian Cabbage Stir-fry
- 1 small head cabbage
- ¼ cup green moong (whole moong dal), sub with yellow lentils
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1-2 dry red chili
- ½ teaspoon cumin seeds
- 1 teaspoon split black gram (urad dal)
- 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
- 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. Cut it evenly into thin slices. 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 10-15 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, 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.