Allergens in Cabbage Poriyal: mustard.
Ingredients
Quantities for 4.
- 500g, shredded fine Cabbage
- 1 small, finely chopped Onion
- 4 tbsp fresh, grated Coconut
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tbsp, soaked 15 minutes Chana Daloptional
- 2, slit Green Chilli
- 1, broken Dried Red Chilli
- 1 sprig Curry Leaves
- 1/4 tsp Turmeric
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 2 tbsp Coconut Oil
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the chana dal 15 minutes so it cooks in the same time as the cabbage.
- Shred the cabbage thin and do not salt it in advance or it will weep.
- Have the coconut grated and ready. It goes in at the very end, off the heat.
Method
- Heat the coconut oil and pop the mustard seeds until they finish jumping.
- Add the urad dal and drained chana dal and fry until golden, about 1 minute.
- Add the red chilli, green chilli and curry leaves and let them crackle 15 seconds.
- Add the onion and cook 3 minutes until soft and translucent.
- Tip in the cabbage with the turmeric, hing and salt and toss hard to coat everything.
- Cook uncovered on high heat for 5 to 6 minutes, tossing every minute.Cabbage releases plenty of water on its own; a lid turns it into a wet, sulphurous mess.
- Stop while it still has a slight crunch and smells sweet rather than sharp.Overcooked cabbage tastes of nothing but sulphur.
- Take it off the heat, fold in the grated coconut and serve warm.
Storage
Keeps 2 days refrigerated. Reheat in a dry pan on high for 2 minutes rather than a microwave, which makes it watery.
Nutrition Medium estimate
One serving of Cabbage Poriyal (173 g) is about 173 calories, or 101 calories per 100 g.
Low protein: 3 g a serving, 8% of the calories
| Per serving173 g | Per 100 g | |
|---|---|---|
| Calories | 173 kcal | 101 kcal |
| Protein | 3.4 g | 2 g |
| Carbohydrate | 14.6 g | 8 g |
| of which sugars | 6.2 g | 4 g |
| Fibre | 5.5 g | 3 g |
| Fat | 12.3 g | 7 g |
| of which saturated | 10.2 g | 6 g |
| of which unsaturated | 1.1 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, urad dal. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Tamil Nadu recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.