Cabbage Poriyal (South Indian Cabbage Stir-Fry)

Traditional coconut is replaced with cashews and a minimal amount of oil to reduce saturated fats while keeping the signature crunch and aromatic South Indian spices.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 400 g (about 4 cups) finely shredded white cabbage · 100 kcal in the whole recipe
• 100 g (1 medium) grated carrot · 41 kcal in the whole recipe
• 80 g (about 1/2 cup) green peas · 65 kcal in the whole recipe
• 20 g (about 2 tbsp) raw unsalted cashews, chopped · 117 kcal in the whole recipe
• 10 g (about 2 tsp) olive oil · 88 kcal in the whole recipe
• 15 g (1 small) green hot pepper, finely chopped · 5 kcal in the whole recipe
• 6 g (1 tsp) grated fresh ginger · 5 kcal in the whole recipe
• 1 tsp mustard seeds, 1/2 tsp curry powder, 1/4 tsp turmeric, salt to taste

Method

1. Heat olive oil in a wide skillet over medium heat, add mustard seeds, chopped hot pepper, grated ginger, and chopped cashews, sauteing for 1 to 2 minutes until cashews turn golden.

   

2. Stir in the grated carrot, green peas, curry powder, turmeric, and salt; cook for 2 minutes.

   

3. Add the shredded white cabbage, mix thoroughly, cover with a lid, and steam on low heat for 5 to 6 minutes until cabbage is crisp-tender.

   

4. Remove the lid, stir-fry on medium-high heat for 1 minute to release excess moisture, season to taste, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.