PURPLE CABBAGE /RED CABBAGE PORIYAL RECIPE

Is purple cabbage and red cabbage are the same ? I was thinking both are different. But after I googled I found some results saying both are same in nutrients, only colors are different. Usually I make poriyal always with white cabbage. This is the first time I bought purple cabbage and tried a poriyal recipe for rice. When I asked my friends to suggest me some recipes with it, all of them commonly said this cabbage tastes good only for salad. So I reserved half of it for salad and with a big question mark in my mind, I attempted this poriyal recipe with the remaining half.

To my surprise, may be because of the masala I used, it turned out super tasty and we loved it to the core. Sendhil hates cabbage(because of its smell) like anything. But he commented this cabbage poriyal is much tastier than the usual one. Even Raksha asked for more. Overall this was a hit recipe in my family. Friends, do try this recipe. I am sure you’ll also love it like us.

PURPLE CABBAGE PORIYAL

PURPLE CABBAGE PORIYAL Purple/Red cabbage poriyal recipe – A very tasty accompaniment for rice

Cuisine: Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 CUP = 250ml

Purple cabbage OR Red cabbage – 2.5 cups
Fresh peas – 2 tbsp
Salt & water – as needed

To grind

Grated coconut – 3 tbsp
Dhania/Coriander seeds – 1/2 tsp
Jeera/cumin seeds – 1/2 tsp
Red chillies – 2 nos
Small onion – 2 nos

To temper

Cooking oil – 2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Channa dal – 1 tsp (optional)
Curry leaves – few
Big onion – 1 no(finely chopped)
Green chilli – 1 no(slit)

HOW TO MAKE PURPLE CABBAGE PORIYAL – METHOD

Grate cabbage or slice it thinly. Chop the big onions finely. Slit green chilli and set aside.
In a kadai, heat oil and temper all the ingredients given above in the same order.
After they splutter,add the big onions, green chilli and curry leaves. After onions turn transparent, add cabbage and fresh peas. Add salt and saute for few minutes in medium flame. After they shrink,sprinkle some water, stir well. Close the kadai with a lid and cook for sometime. Stir in whenever required.Take care cabbage should not be burnt.

In the mean time, grind the ingredients given under”to grind” without adding water. After 10 minutes, cabbage would be cooked well and soft.
Add this ground ingredients to the cooked cabbage and stir well for few minutes till you get a nice aroma.