Cabbage Palya / South Indian Cabbage Stir-fry

5 from 29 votes

Cabbage Palya / South Indian Cabbage Stir-fry

Cabbage palya is a popular South Indian dish that is delicious. Also called cabbage poriyal, it 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. Try this recipe for a flavorful addition to your meal!

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 125kcal

Author: Shilpa Kerur

Ingredients

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

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. 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.

Notes

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.

Nutrition