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–+ servings
India Madras Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Tamil-Style Cabbage Poriyal Featuring India Madras Infused Olive Oil Blend

Tender cabbage, sweet onion, fresh coconut, and warm spices come together in this easy poriyal, with India Madras Infused Olive Oil Blend bringing bold curry-inspired depth to every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Side Dish
Cuisine: Indian, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon India Madras Infused Olive Oil Blend
  • 1 tablespoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon split urad dal
  • 1/4 teaspoon asafoetida
  • 1 small yellow onion thinly sliced
  • 1 small green chile thinly sliced
  • 1 pound green cabbage finely shredded
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground black pepper
  • 1/3 cup unsweetened shredded coconut
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice

Equipment

  • 1 Large skillet 10 to 12 inch skillet
  • 1 Wooden spoon For stirring the cabbage and spices
  • 1 Chef’s knife For slicing onion, chile, and cabbage
  • 1 Cutting board For prep work
  • 1 set Measuring spoons For spices and oil

Method
 

Instructions
  1. Heat the India Madras Infused Olive Oil Blend and coconut oil in a large skillet over medium heat.
  2. Add the mustard seeds and let them sizzle, then stir in the cumin seeds, urad dal, and asafoetida for about 20 seconds.
  3. Add the sliced onion and green chile, then cook until the onion softens and turns translucent.
  4. Add the shredded cabbage, salt, turmeric, ground coriander, and black pepper.
  5. Stir well to coat the cabbage in the spices and cook for 6 to 8 minutes, stirring occasionally, until the cabbage is tender but still has a little bite.
  6. Add the shredded coconut and cook for 1 to 2 minutes more so it warms through and blends into the cabbage.
  7. Turn off the heat, stir in the cilantro and lime juice, and taste for salt before serving warm.

Notes

This poriyal is intentionally simple and fast, with the blend doing the heavy lifting on aroma and flavor. If the cabbage looks crowded in the pan, cook it in two batches so it sautés instead of steaming. For the best texture, add the coconut near the end so it stays light and toasty.

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