For the uninitiated, Poriyal is a delicious, mildly flavored veggie sauté that is tempered with curry leaves, urad dal, mustard and cumin seeds and topped off with fresh grated coconut. This South Indian recipe, referred to as Palya in Kannada language or Kura in Telugu language, is invariably part of a meal served lentils, rasam, chutney, raita, plantain chips and other delicacies. I’d like to mention here that some ingredients may change, as with most Indian recipes. I like to add South Indian Curry Powder on occasion, to change up the flavor.
Poriyal
For the most part, almost any vegetable can be used to make this recipe. The more common ones are green beans and cabbage (either by themselves or as a combo). There’s the mixed vegetable Poriyal where carrots are also added. I’d like to think of this dish as a concept, like stir-fry. I have the basic ingredients for tempering, and fresh coconut to top off in the end. This basically means I can throw in any vegetable I have in the fridge! For instance, our recipe Beets (Root & Greens) Palya, is cooked in the same style. I’d probably not cook potato this way, but I may be an outlier.
Stove Top or Instant Pot (IP)
Because of IP gaining so much popularity as a ‘replace-everything-else’ kitchen gadget, I’ve been using it more often. However, I prefer cooking sautés and stir-fry’s, in a pan on a stove top. In fact, I like to use a device that is best for what I’m cooking. For instance, I prefer cooking white rice in an electric rice cooker. It is hands down the best way to cook white rice. Here’s an interesting fact: I bought the IP specifically to cook brown rice, but I rarely ever use it for brown rice! IP has its uses, I don’t deny it. It is great for soups, dals, in fact even for slow cooking pilaf or biryani. I ended up getting rid of my crockpot after I got my IP!
Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. Green beans are very high in dietary fiber and contribute to some of your daily protein. Coconut is not just flavorful, it is rich in fiber, vitamins, and minerals.
Don’t forget to check out some of our delicious sautéed veggie recipes:
- Carrot, Green Bean, Coconut Sauté
- Cluster Beans-Coconut-Ginger Sauté
- Broad Bean Eggplant Sauté
- Snake Gourd Coconut Sauté
- Fresh Fenugreek Eggplant Sauté
- Easy Sautéed Green Beans
- Spicy Cilantro Ginger Eggplant Sauté
- Beets (Root & Greens) Palya
- Yard-to-Table Beet Leaf Thoran
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Cabbage & Green Beans Poriyal
Ingredients
- 2 Cups Cabbage - Fine cut
- 2 Cups Green Beans - Fine cut
- 1/2 Cup Onion - Fine cut
- 1/4 Cup Fresh coconut - Grated
- 1/2 Teaspoon Red Chili Powder - (Or cayenne pepper)
- 1/2 Teaspoon Sea Salt - (Or to taste)
- 1 Tablespoon Coconut Oil - Cold pressed, organic
Seasoning Ingredients
- 8 Leaves Curry Leaves
- 1 Teaspoon Mustard Seeds
- 1 Pepper Green Chili Pepper
- 1/2 Pepper Dry Red Chili
- 1 Teaspoon Urad Dal - Split black gram
Instructions
- Make sure you have these ready before you start cooking: 1. Fine cut cabbage and green beans 2. Fine cut onion 3. Seasoning ingredients and 4. Fresh grated coconut
- Heat oil and add seasoning ingredients. Cook for a minute and add onion. Cook till onion is slightly browned.
- Add cabbage, green beans, salt, chili powder, mix well.
- Set lid on for a couple of minutes. Remove lid, mix well. Repeat this a few times till the veggies soften. Add about 1/4 cup of water or less, as needed, to ensure there is no burn. Add fresh grated coconut and mix well.
- Transfer to serving dish and serve hot.
made it with fresh chilies, jalapeño and Thai, meng beans, dry spices, less salt, more water, spouse loves it!
So cool that you took this recipe and made it your own!! I love such feedback. 🙂 Thanks for your comments.