Cabbage Poriyal

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Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 40 g shelled edamame40g

Vegetables· 2

  • 180 g cabbage (finely shredded)180g
  • 40 g carrot (grated)40g

Sauces· 1

  • 2 g mustard seeds2g

Spices· 4

  • 1 small sprig curry leaves1g
  • 1 g turmeric(staple)1g
  • 1 g chili powder(staple)1g
  • pinch of salt(staple)2g

Fats & oils· 2

  • 8 g desiccated coconut8g
  • 5 g cooking oil (1 tsp)5g

  1. Heat 1 tsp oil in a non-stick pan, temper the mustard seeds and curry leaves over medium heat until the seeds crackle and pop.

    Why? Mustard seeds only release their nutty, gently pungent aroma when they burst in hot oil — this tempering is the soul of poriyal, and one teaspoon of oil is all it takes.
    Watch out: The seeds spatter as they pop — hold a lid ajar to shield yourself.

    Next up:Add the edamame, grated carrot, turmeric and chili powder, and stir-fry for 1 min.

  2. Add the edamame, grated carrot, turmeric and chili powder, and stir-fry for 1 min.

    Why? Frying the turmeric and chili powder in the oil first blooms them — ground spices need a little fat to release colour and flavour, far better than adding them late.

    Tip: Add the edamame first — it takes longer than cabbage, so they finish together.

    Next up:Add the shredded cabbage and a pinch of salt, stir-fry over high heat for 3–4 min until just wilted but still crunchy.

  3. Add the shredded cabbage and a pinch of salt, stir-fry over high heat for 3–4 min until just wilted but still crunchy.

    Why? Quick high-heat frying locks in the cabbage's moisture and sweetness — overcooking makes it weep and go soggy, losing both nutrients and texture.

    Tip: The finer you shred the cabbage, the faster it cooks and takes on flavour.

    Next up:Turn off the heat, scatter over the desiccated coconut, toss to combine and serve.

  4. Turn off the heat, scatter over the desiccated coconut, toss to combine and serve.

    Why? The coconut goes in off the heat as just a thin layer — you keep its aroma while stopping the high-fat coconut from pushing up the calories of this low-cal dish.

    Tip: For deeper coconut flavour, dry-toast the coconut to light gold before scattering.