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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

South Indian Cabbage Stir Fry

Cabbage Poriyal

(47 reviews)
"

This dish reminds me of lazy Sunday afternoons at home, with the comforting crackle of mustard seeds and the aroma of curry leaves filling the kitchen. It's a versatile side that pairs beautifully with a variety of main dishes.

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South Indian Cabbage Stir Fry
Prep time:10 mins
Cook time:15 mins
Total time:25 mins

Protein

2g

Carbs

10g

Fat

9g

Calories

120 kcal

Servings:
4
VegetarianVeganGluten FreeDairy Free

Ingredients

green cabbage500 grams
(finely shredded)
coconut oil2 tbsp
urad dal1 tsp
grated coconut0.50 cup
(fresh or frozen)
saltto taste

Spices

mustard seeds1 tsp
dried red chilies2
(broken into pieces)
curry leaves10 leaves
turmeric powder0.50 tsp

Directions

Prepare the Tempering

  1. Heat coconut oil in a large skillet over medium heat.
  2. Add mustard seeds and let them splutter for about 30 seconds.
  3. Add urad dal and sauté until golden brown, about 1 minute.

Add Aromatics and Cabbage

  1. Add broken dried red chilies and curry leaves, stirring for 30 seconds until fragrant.
  2. Add shredded cabbage and turmeric. Stir well to combine with the tempered spices.
  3. Season with salt and mix thoroughly.
Chef's tip: The key to a good stir-fry is keeping the heat medium-high, stirring frequently to ensure even cooking.

Finish and Serve

  1. Cook the cabbage for 7-10 minutes until tender yet crisp, stirring occasionally.
  2. Add grated coconut and mix well, cooking for another 2 minutes.
  3. Remove from heat and serve warm as a side dish with rice and sambar.
Chef's tip: If using frozen coconut, ensure it is thawed and squeezed of excess moisture before adding.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.