Cabbage palya step-by-step recipe with video and photos.
About this recipe
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.
Ingredients
Cabbage: Finely cut cabbage is the main ingredient.
Green moong: I prefer to use soaked green moong to make this dish. However, it may be replaced with moong dal/yellow lentil.
Coconut oil: I prefer to make this dish with coconut oil; however, you may choose to use any cooking oil of your choice.
Spices: I use mustard seeds, cumin seeds, dried chilli, and hing.
Ginger, curry leaves, and green chilli: These are added in tempering.
Coconut, coriander leaves, and lemon: These are garnish and are added towards the end of cooking.
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.
Tips and tricks
It is really important to cut the cabbage finely rather than chopping it. I find the taste of this dish increases many folds if the cabbage is sliced finely.
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.
Click here for more Karnataka recipes.
Bonus
This cabbage palya is:
- vegan
- gluten-free
- good alternative for a salad
- delicious and healthy
Step by step instruction
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
Recipe card
Cabbage palya
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
Click here to watch cabbage palya web story.
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