Name: Cabbage palya
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 small cabbage; ¼ cup green moong ((whole moong dal)); 2 tbsp coconut oil; 1 tsp mustard seeds; ½ tsp cumin seeds; 1 tsp split black gram ((urad dal)); 1-2 dry red chilli; 1 tsp split Bengal gram ((chana dal)); ¼ tsp asafoetida ((hing)); 1 tsp ginger paste; 5-6 curry leaves; 2-3 green chilli (finely chopped); 1 tsp turmeric powder; Salt (to taste); 3 tbsp coconut (grated); A few coriander leaves; ½ lemon

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Cabbage palya step-by-step recipe with video and photos.

Cabbage palya is a simple Karnataka style cabbage preparation that is served as a side dish. This healthy and easy-to-make dish uses minimal spices and is perfect for a weekday lunch/dinner as it pairs very well with both rice and roti. I make this palya very frequently, and it is a part of many of my thalis. Yet, it took so long for this humble dish to make it to my blog.

There are some variations of cabbage palya – some versions call for sauteing it in a coconut-based masala and some use coconut as a garnish. My take on this dish is slightly different. I do use coconut as a garnish but I also pair the cabbage with either whole green moong or moong dal. This is how my mom would make it and this is how we all love it in my family.

I prefer to make cabbage palya in coconut oil; however, this can be replaced with regular cooking oil. Also, it is really important to slice the cabbage finely rather than chopping it. I find the taste of this dish increases many folds if the cabbage is sliced finely. To make cabbage palya, I prepare a tempering in coconut oil with mustard seeds, cumin seeds, ginger, curry leaves, urad dal, and chana dal. I then add soaked green moong, turmeric powder, and salt, and let it cook for a few minutes. I then add the cabbage, give it a good mix and let it simmer until done. There is no need to add any water while making this dish. A good quality cabbage will release enough moisture for cooking it. However, if your cabbage is too dry, add ¼ cup water for cooking. Once the cabbage is done, increase the flame and make sure the excess moisture is dried out. The finished dish must be dry and should not have any water content.

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CABBAGE PALYA RECIPE VIDEO:

Cabbage palya (stir-fry) step-by-step recipe with photos

1. Finely cut the cabbage, taking out the thick veins

2. Prepare tempering in coconut oil and cook soaked green moong

3. Add the shredded cabbage and mix well

4. Let it cook until the cabbage and green moong is done

5. Add fresh coconut, coriander leaves and squeeze in the lemon juice

Cabbage palya

Shilpa

Cabbage palya is a simple Karnataka style cabbage preparation that is served as a side dish.

5 from 2 votes

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Course Side Dish
Cuisine Indian, Karnataka

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients

1 small cabbage
¼ cup green moong (whole moong dal)
2 tbsp coconut oil
1 tsp mustard seeds
½ tsp cumin seeds
1 tsp split black gram (urad dal)
1-2 dry red chilli
1 tsp split Bengal gram (chana dal)
¼ tsp asafoetida (hing)
1 tsp ginger paste
5-6 curry leaves
2-3 green chilli finely chopped
1 tsp turmeric powder
Salt to taste
3 tbsp coconut grated
A few coriander leaves
½ lemon

Instructions

Soak the green moong for 1-2 hours. Once it is soaked, drain water and rinse well. Set aside
Finely cut the cabbage, discarding the thick veins
In a frying pan, heat oil and add mustard seeds
Once it splutters, add dry red chilli, cumin seeds, urad dal, chana dal, and hing
Next, add ginger paste, curry leaves and green chilli. Fry for a few seconds
Add green moong, salt and turmeric powder. Mix well, and add very little water. Cover and simmer for 10 minutes (until the moong dal is nearly done)
Add the shredded cabbage and mix well. Keep the flame at low and let it simmer
Let it cook until the cabbage and green moong is done. Keep stirring ocassionally
Once the cabbage is done, increase the flame and let any excess moisture dry
Garnish with fresh coconut, coriander leaves and squeeze in the lemon juice
Mix well and serve

Video

Notes

Cut the cabbage as finely as you can. This is really important

There is no need to add any water while making this dish. A good quality cabbage will release enough moisture for cooking it. However, if your cabbage is too dry, add ¼ cup water for cooking. Once the cabbage is done, increase the flame and make sure the excess moisture is dried out. The finished dish must be dry and should not have any water content

Nutrition Facts

Cabbage palya

Amount Per Serving

Calories 86 Calories from Fat 45

% Daily Value*

Fat 5g8%
Saturated Fat 4g25%
Sodium 44mg2%
Potassium 204mg6%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%

Vitamin A 95IU2%
Vitamin C 40mg48%
Calcium 39mg4%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Cabbage palya (stir-fry) step-by-step recipe with photos

Cabbage palya

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Instructions

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