Cabbage stir fry/ poriyal/thoran / palya  is a simple yet flavourful accompaniment. It tastes good with rice and sambar or rasam.  It can also be served with chapati or roti.

Cabbage is one of the veggies that I cook on a regular basis. It is flavourful and pairs well with  both rice and  chapati. It can be easily made with a few ingredients.

Let’s know a bit of cabbage:

It is one of the widely grown vegetables in the world. It is a low calorie, fiber rich leafy vegetable. It is the store house of phyto chemicals.


Different varieties of cabbage are cultivated such as green, purple, red, savoy, bok-choy and napha cabbage.

Benefits of using cabbage:

It helps in preventing cancer. It helps in reducing bad cholestrol. It aids in weight loss. It can be eaten both raw and cooked. It helps prevent constipation. It boosts mental functions.

Culinary usage:

It can be used both in raw and cooked form. It is versatile vegetable which eases our cooking. From salads to stir fry, it is one of the veggies that most people consume. It is one of the key ingredients in Indo- Chinese cooking. Cabbage rice is easy to prepare and  tastes awesome. One can make fried snacks and serve with tea.

Cabbage stir fry| poriyal |thoran| palya
cabbage stir fry | poriyal |thoran | palya

Cabbage stir fry| poriyal |thoran| palya


  • 1 medium cabbage
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida
  • 1 teaspoon bengal gram
  • 1 teaspoon urad dal
  • 4 green chilly
  • a few curry leaves
  • salt to taste
  • 1 teaspoon milk
  • coriander for garnishing
  • 1/2 bowl fresh coconut


  1. Cut the cabbage as finely as you can. The taste of the stir fry to an extent depends on how we cut it. Put it in water, rinse and put in a colander.
  2. Take oil in a pan, add mustard seeds, as it crackles, put bengal gram and urad dal to it. Let it get a golden colour. Add turmeric powder, asafoetida and green chilly to it.
  3. Add the cabbage to it. Put salt and milk. Milk helps in avoiding the smell cabbage emits at times. Since, no onion is used here that can elevate the taste, I add a little milk. Mix it, close a lid and let cook on slow flame.
  4. Once it tender and cooked, remove the lid and let cook for sometime. Sometimes, cabbage tends to get watery.
  5. Add coconut if using and garnish with fresh coriander.

Take a tip:

  • Using of coconut is optional, I rarely use these days. Thus, you can see two pics, one with coconut and the other is plain.
  • Adding of coconut enhances the flavour and it is a typical South Indian style of cooking.
  • One can use green peas along with cabbage. Add a handful of it along with cabbage and let cook.
  • Do cut it as finely as possible.
cabbage stir fry
cabbage stir fry


Cabbage Stir Fry

Cabbage Stir Fry is a simple and tasty accompaniment for any meal. It tastes good with rice as well as chapati.

Course lunch box, lunch ideas, Side Dish
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author jayashree


  • 1 medium size cabbage
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida
  • 1 teaspoon bengal gram
  • 1 teaspoon urad dal
  • 4 green chilly cut into pieces
  • few curry leaves
  • coriander for garnishing
  • 1/2 cup fresh coconut optional
  • 1 teaspoon milk
  • salt to taste


  1. Shred the cabbage as finely as you can. Put it in water and keep it aside. Put in a colander.

  2. Make seasoning in a pan, add oil, put the mustard seeds, as it splutters, add bengal and urad dal. Let it turn golden, add turmeric powder, asafoetida, green chilly and curry leaves.

  3. Put the shredded cabbage into it, add salt and milk. Mix and cover with a lid. Let cook on a slow flame.

  4. Once it is cooked, add coconut and heat it.

  5. Garnish with fresh coriander.

Recipe Notes

  • Peas may be added to it.
  • Coconut may be avoided.
  • Adding of milk helps to remove the odour of cabbage that it has.

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  1. I often make this cabbage stir fry as a side dish with dal chawal and hot pooris. Lovely share !

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