Kosu Poriyal/Cabbage Stir Fry

Poriyal in Tamil cuisine is vegetables sautéed with mild seasoning and flavored with grated coconut. It serves as a side dish to a three course meal of rice with Sambar , Rasam and Curd/Yogurt.  Almost most vegetable and greens are made as Poriyal. It is a very very simple dish and nutritious too. I served this Poriyal as part of the New year meal which consisted of Sambar, Rasam,Vazhaikkai varuval, Mangai Pachadi, Vadai, Semiya Payasam and Appalam.

Prep time: 5 min
Cook time: 10 min
Serves: 3
Level: Beginner 


Ingredients:

1. 2 cups finely sliced cabbage
2. ¼ th cup cooked pasi paruppu/ split green gram
3. 4 tablespoons grated coconut
4. salt to taste

Seasoning:

1. 2 tablespoon oil
2. ½ a teaspoon of mustard
3. ½ a teaspoon of Ulluthamparrupu/urid dhal
4. 2 to 3 cut green chillies
5. few curry leaves 

Procedure:

1. Heat the oil in a kadai/pan and mustard and when it splutters, add the Ulluthamparrupu/urid dhal. When it turns to a golden brown, add the green chillies, few curry leaves and then the cabbage( I grated the cabbage with a mandolin and it works great) .
2. Add half cup of water and bring it to a boil and close the lid. Let the cabbage cook on medium heat.
3. When cooked and all the water is absorbed add salt and cooked paruppu (the paruppu/dhal with should be almost cooked but not soft). I cooked it with a pinch of turmeric powder. 
4. Sauté for few minutes, then add the add grated coconut. Mix well and serve with Sambar.

TIPS: I personally like the addition of the cooked paruppu, it gives an additional flavor to the poriyal. The poriyal can be made without it too.
½ a teaspoon of chill powder can be added too. A small piece of ginger can also be added to the seasoning.