Cabbage Poriyal by Rachel Gurjar
While everything is unequivocally shitty right now, we always have the ability to reframe the way we internalize a scenario. Yes, Thanksgiving will look different for most of us this year, but it’s also a time to pare back and allow yourself to experiment with new recipes and try and make the best of a weird time. No matter how you’re planning on celebrating—with family, friends, or solo—there’s one thing we can all still enjoy and that’s food.
Despite the times, we want to help jazz up your Thanksgiving with some deliciousness, so we asked some of our favorite food industry peeps to share one of their favorite simple recipes you can make at home.
First up is healthy and flavorful side dish Cabbage Poriyal thanks to Rachel Gurjar, Test Kitchen Manager + Food Editor at FeedFeed. In addition to being colorful and delicious, this South Indian delicacy is also vegan, gluten-free, nut free, soy free and doable in just 30 minutes.
Ingredients
2 tablespoons coconut oil or olive oil/avocado oil
1 1/2 tablespoons urad dal skinned back gram
1 teaspoon black mustard seeds
1/8 teaspoon asafetida
1 teaspoon Diaspora turmeric powder
8 fresh curry leaves
1 head or 8 ounces cabbage chopped
1 tablespoon Kosher salt
1/4 cup packed fresh shredded coconut
Yellow dal, to serve (optional)
Steamed rice, to serve (optional)
Rotis, to serve (optional)
Instructions
In a large skillet, heat coconut oil over medium heat. Add urad dal, mustard seeds and toast until urad dal is lightly browned.
Add asafetida, turmeric and saute for 15 seconds. Then add curry leaves, red chillies and saute for 1 minute.
Add cabbage, kosher salt and using tongs to mix until all the cabbage is coated in the turmeric. Then add ⅓ cup of cover, cover and cook for 10 minutes or until cabbage is tender. Sprinkle coconut, garnish with cilantro and serve immediately.
