February 24, 2021

Kos Pattani Poriyal | Cabbage peas stir fry


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Poriyal (tamil),Palya(Kannada) ,Thoran(Malayalam) means a simple vegetable stir fry using minimal spices.
Poriyal is a quintessential part of any South Indian meal and is served alongside sambar or rasam in the main course.  As the curry is garnished with coconut it is also called as "Thenga pota curry" in Tamil . "Thenga" in Tamil means coconut and "podardhu" means to put .

The chopped vegetables are stir fried and cooked in a  tempering of mustard seeds,udad dhall (de husked black lentil),dry red chillies,asafoetida,turmeric and salt. Once the vegetables are cooked well , there is a liberal garnishing of freshly grated coconut making it totally delectable and delicious. 

Kos pattani poriyal /curry /thoran is a sure shot item on the menu in any Tamil wedding or special occasions. During Onam and Vishu also most of the homes prepare this thoran and serve it as part of the sadhya .



Kos pattani poriyal is a sure shot item on the menu in any Tamil wedding or special occasions. During Onam and Vishu also most of the homes prepare this thoran and serve it as part of the sadhya . 

Cabbage is known as "kos/kosu" in Tamil , Malayalam ,telugu and kannadi and "Pattani" means green peas.

If you are a fan of coconut based stir fry curries then you must try out our family's favorite poriyals on my blog. 
Preparation Time : 10 mins
Cooking Time : 15 mins
Serves : 2-3

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Kos pattani poriyal is a sure shot item on the menu in any Tamil wedding or special occasions. During Onam and Vishu also most of the homes prepare this thoran and serve it as part of the sadhya .


Ingredients

3 cups finely chopped cabbage
2-3 green chillies finely chopped
7-8 curry leaves
handful of fresh peas 
3 -4 tbsp grated coconut  (frozen / fresh)
1 tsp mustard seeds
1 tsp channa dhall / bengal gram
1 tsp udad dhal /de husked black lentils
chopped corriander/cilantro
pinch of turmeric
Pinch of asafoetida (skip for Gluten free)
2 tsp cooking oil (coconut oil preferably)
salt as needed 



Method

  1. In a kadai / wok,heat a little oil and add the mustard seeds,after they crackle,add the udad dhall,channa dhall and saute until the lentils turn golden brown.
  2. Add the green chillies and curry leaves along with asafoetida and turmeric.
  3. Now add the chopped cabbage and green peas and saute well.
  4. Add the required amount of salt.
  5. Lightly sprinkle water and cook by covering a lid,donot add too much as cabbage tends to get soggy.
  6. Saute occassionally and cook closed until the cabbage is cooked well. The cabbage has to be crunchy at the same time well cooked. 
  7. Garnish with grated coconut and corriander and serve with rice and sambar.
Notes 
  • If you want to save time , you can also prepare this curry in a pressure cooker . 
  • Follow all the steps as is till step 4 mentioned above .
  • Lightly sprinkle water and close the pressure cooker and cook for 1 whistle on medium flame. 
  • Let the pressure release naturally and then add the coconut and mix it well.

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