Last Updated on December 14, 2020 by Chef Mireille
Cabbage Green Plantain Poriyal – Poriyal is one of the most common ways to make Indian stir fry vegetables. This makes an easy side dish for any meal.
Poriyal is the most common way of vegetable preparation in South Indian when you need something quick and easy. It is characterized by a quick stir fry of vegetables with coconut and a few spices. Poriyal can be made with any combination of vegetables.
Since I had both some extra cabbage and plantains lying around, this is a great way to utilize them.
Check out some of my other poriyals and Indian side dish vegetable preparations.
Indian Vegetable Recipes
- Carrot Green Bean Poriyal
- Chana Fugad
- Cabbage Foogath
- Aloo Rasedar
- Breadfruit Palya
- Aloo Posto
- Aloo Chorchori
- Bhindi Masala (okra)
This poriyal I included as part of my dinner to represent the South Indian state of Tamil Nadu. For the other recipes, check them out here:
This is the perfect side dish for any meal!
Cabbage Green Plantain Poriyal
- 2 green plantains diced
- 1 teaspoon ground turmeric
- 1/2 teaspoon red chile powder cayenne pepper
- 1 teaspoon salt
- 2 tablespoons water
- 3 cups green cabbage diced
- 1 teaspoon mustard seed
- 1 pinch asoefetida
- 2 teaspoons urad dal split black lentils
- 1 teaspoon channa dal yellow split peas
- 1 sprig curry leaves
- 1 dry red chile
- 2 green chiles split
- 3 tablespoons frozen grated coconut defrosted (or freshly grated coconut)
- Toss the green plantains with the chile powder, turmeric, water and salt. Leave to sit for 15 minutes.
- I a large skillet, heat 3 tablespoons oil.
- Add mustard seed. After they start to pop, add asoefetida, curry leaves, red chile, urad dal and channa dal. Fry for 1 minute until the dal starts to change color.
- Add plantains and stir fry for 5 minutes, until plantains are cooked through.
- Add cabbage and cook another 3 minutes.
- Add coconut and salt, to taste. Stir to combine and stir fry for another 1/2 minute.