Thursday, January 29, 2009

Cabbage Kari (Poriyal)

My little bro is a great cook too... I guess its in our gene :)... and this is a recipe I borrowed from him... He makes the world's best "Muttaikos (cabbage) Kari" .... It reminds me of our days in the B city... where he used to cook for me... "tomato sambar and cabbage kari "... and till date... I ask him to make this combo whenever we meet ....This is so simple to make... yet I mess it up all the time... and he makes it with great ease...


2 cups of chopped cabbage
1/4 cup of grean peas
1/4 cup of grated coconut
2 red chilli
1tsp of mustard seeds
1tsp of channa dal
1tsp of urad dal
1 tsp of oil
A pinch of Hing (Asafoetida, kayam)
A pinch of turmeric powder
Curry leaves
Salt to taste


In a Pan add a little water, salt and turmeric powder. Then add the cabbage and cook this until the cabbage is done. ( You can also microwave this for 2 - 3 minutes). In another pan heat oil and then add the mustard seeds. Once they splutter, add the red chilli, channa and urad dal, hing, green peas and curry leaves. Add the cooked cabbage and toss for another 2 minutes. Remove from the flame and add the grated coconut.... Its really that simple....

Tricks: Do not add a lot of water, this will get the cabbage soggy.... If you add too little water, it might burn... So add little by little...


  1. I also like it with green peas. But unless the cabbage is really tough I don't precook it in water. If you like it crunchy, skip that step and directly throw it in the pan and cook covered, it stays cooked but crunchy :D Also saves one step for me, hehe.

  2. As it is always coincidental between us, i was about to blog cabbage too... munaalaye cook pannadu, ippo thaan panalam nu nenechunden. :)

  3. oreeeee... telepathy ... we even started the food blog the same time... hehehe...

  4. yeahhhhh! and cooking mostly the same dishes here and there, lol... same pinch :D

  5. Looks simple enough to make for me ~ and I'm going to!  ツ