peel and remove the top skin from the cabbage. rinse. quarter the cabbage and blanch in hot water for 5 to 10 minutes. then shred cabbage or chop it. We used 350 grams’ cabbage, which yielded 4 cups tightly packed shredded cabbage.
heat 2 tbsp sesame oil or any oil (sunflower, peanut or safflower oil) in a shallow pan. lower the flame and add ½ tsp mustard seeds and crackle them.
once the mustard seeds begin to crackle and pop, add 1 tsp urad dal/husked split black gram.
saute the urad dal till it starts changing color. the urad dal should become a maroonish color. saute on a low flame, so that the urad dal does not get burnt.
then add ¼ cup sliced pearl onions (sambar onions) or shallots. you can also use ¼ cup of finely chopped onions. also add 10 to 12 curry leaves and 1 to 2 green chilies, chopped. you can also use 1 to 2 dry red chilies instead of green chilies.
saute for a minute.
then add ¼ tsp turmeric powder and a pinch of asafoetida. stir well.
then add the shredded cabbage. also season with salt.
stir and mix again very well.
add ¼ cup water. stir again.
then cover the pan with a tight lid. on a low flame simmer the cabbage till its cooked.
check after every 5 to 6 minutes and give a stir.
if the water has dried up and the cabbage is not cooked, sprinkle some more water. cover and continue to cook.
cook till the cabbage becomes tender. there should be no water in the poriyal before you proceed to the next step.
then add 3 tbsp grated coconut and mix very well.
lastly add 2 tbsp chopped coriander leaves. this step is optional and you can skip the coriander leaves.
stir and serve cabbage poriyal hot or warm as a side dish with sambar-rice or rasam rice.