Purple Cabbage Poriyal

Being from the Northern part of the country, i could never develop an affinity for poriyal, especially during my initial years in the South. It just seemed like a regular stir-fry (which i was never fond of, anyway), with an addition of coconut (that i disliked as a vegetable) 🤷‍♀️ Gradually, i’ve started enjoying the multiple versions of this dish, be it with cabbage, beetroot or beans.
This time i decided to try making the poriyal with purple cabbage since the colour fascinated me tremendously..and the result was brilliant! Purple cabbage is a low-calorie vegetable that’s high on vitamins & antioxidants. Not only does it look good, it’s also very healthy. Despite that, I’ve barely seen it being used in Indian cooking apart from a few salads. Strange. I’m hoping to experiment more with this beautiful vegetable  😊
For now, try out this poriyal recipe & let me know how you like it! A great addition to a plate of hot steamed rice with sambar or rasam, this Purple Cabbage Poriyal might just become your next favourite!

Purple Cabbage Poriyal

Course: SidesCuisine: IndianDifficulty: Easy


Prep time


Cooking time



A side dish made with purple cabbage & a hint of coconut.


  • Purple cabbage: 2 cups; shredded

  • Onion: 1 medium; finely chopped

  • Coconut: 2tbsp; grated

  • Curry leaves: 2 sprigs

  • Chana dal: 1tsp

  • Mustard seeds: 1/2 tsp

  • Urad Dal: 1/2 tsp

  • Red Chilli powder: 1/4 tsp

  • Turmeric powder: A pinch

  • Oil

  • Salt to taste


  • Heat oil in a kadhai, add mustard seeds & urad dal. Let the mustard splutter, add chana dal & sauté it for a few seconds.
  • Then add the curry leaves, turmeric & chopped onion and stir till the onion becomes translucent.
  • Now add the chopped cabbage & mix well. Then add the red chilli powder & salt and mix. 
  • Cover the kadhai with lid and let the cabbage cook. Keep checking in between to avoid the cabbage from sticking to the bottom.
  • When the cabbage is cooked, add the grated coconut, mix well & switch off the flame. Done!


  • I used refined oil to make this, however, you can use coconut oil too.
  • The fresh grated coconut adds flavour to the dish. It can be avoided if you don’t like the taste.
  • This is quick & flavourful side dish on its own. You can spike the flavour by adding half a spoon of sambar powder, if you’d like.

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