Cabbage Poriyal – a popular south Indian style stir fry made with shredded cabbage tossed with coconut and a few basic spices. This vegan and gluten-free cabbage sabzi makes a great accompaniment with chapati and goes well as a side dish with rice.
This delicious and easy cabbage recipe gets ready in less than 15 minutes in Instant Pot and makes a good option for a fuss-free mid-week dinner.
This cabbage poriyal recipe also called muttaikose poriyal is a simple yet delicious dish to make in an instant pot as it is a stress-free method as so you don't need to stand around and stir cabbage every once in a while.
I've used the "zero" minutes pressure cook technique to make this delicious cabbage subzi. Set the pot to pressure cook mode (manual mode) for zero minutes and then let the pressure release naturally. The cabbage will be cooked while the IP is coming up to pressure and continue to cook while pressure is released naturally.
Muttaikose Poriyal Recipe Variations
A dash of lime juice at the end adds a zing and enhances the flavour.
To make Karnataka-style cabbage palya, cook a handful of soaked chana dal and chopped onion before you add cabbage.
To make Kerala style cabbage thoran, coarsely blend coconut, cumin, garlic, shallots/onion and combine with cabbage before you put the lid on to pressure cook.
How to serve cabbage stir fry?
To fix a quick meal on busy days or mid-week, serve this stir-fried cabbage with chapatti or paratha.
Vegetables: Cabbage, curry leaves, green chillies, coriander leaves, ginger and desiccated coconut. I've used desiccated coconut, feel free to use frozen or freshly grated coconut. Fresh curry leaves are available in Indian grocers and online stores. You can get dried curry leaves from amazon.
Liquids: Oil and water.
How to make cabbage poriyal?
Turn SAUTE mode ON and add oil to the inner pot.
Once the oil is hot, add mustard and let it splutter.
Add urad dal and stir for few seconds until it starts to turn brown.
Now add green chillies followed by curry leaves, ginger. Saute for a few seconds.
Add turmeric, salt, stir well.
CANCEL the SAUTE mode.
Add cabbage, water and mix well. Scrape the bottom of the pot well to prevent BURN message.
Secure pot with lid, turn the knob to SEALING position.
Turn PRESSURE COOK mode ON, Set timer to 0 MINUTES at HIGH PRESSURE.
Once done, wait until pressure release naturally (NPR). It takes around 12-15 minutes. Once the pin goes down take the lid off the pot.
Add coriander, coconut and stir well.
Serve cabbage poriyal with chapati or rice.
To prevent BURN message, ensure to scrape the bottom of the pot well before you turn Pressure Cook mode ON.
You can swap fresh coconut with desiccated or frozen coconut. Thaw frozen coconut as per instructions on the packet and then use it.
Cook time mentioned here doesn't include the time IP takes to release pressure naturally.
The time IP takes to release all the pressure depends on the quantity and amount of liquid in the pot.
Tips and Tricks
Turn the saute mode OFF before you add cabbage and water. This is to prevent spices from sticking to the bottom of the pot, which results in BURN message.
Use cold water to ensure the pot takes a little long time to come to pressure. Cold water takes time to heat up during that time cabbage starts to cook. Then it continues to cook in the NPR process. This ensures cabbage subzi is neither too soggy nor too raw but perfectly cooked.
Never use hot water as it shortens the time pot takes to reach pressure and cabbage won't be fully cooked.
Ensure to shred/chop cabbage finely otherwise, this method won't work!
DON'T quick release (QR) wait until pressure release fully and let the pin goes down. This allows the cabbage to continue to cook during the NPR process.
More South Indian Recipes
Millet Dosa: Vegan, gluten-free and nutritious south Indian breakfast usually served with sambar and varieties of chutneys.
Drumstick Leaves Curry: a typical south Indian style dry curry made with few ingredients and without any oil.
Chilli Parotta: Classic spicy street-side dish from Tamil Nadu. Parotta cut into bite-sized pieces are tossed with onion, mixed peppers and spices.
Lemon Rice: Tangy, crunchy and flavourful dish that gets together in under 20 minutes and makes an ideal dish on busy weekdays or to pack for a lunchbox.
Coconut Rice: Very simple Indian rice recipe and is a beginner's delight. This mild and flavourful Indian coconut rice recipe is a vegan and gluten free rice recipe.
Tomato Kurma: Tomato-based tangy and mildly spiced curry that goes well with south Indian breakfast dishes and paratha.
Kothu Parotta: Shredded flaky multi-layered Indian flatbread stir-fried with assorted vegetables and essential spices.
📖 Recipe Card
Instant Pot Cabbage Poriyal
- 1 Spoon
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 Tablespoon Oil
- 1 Teaspoon Mustard seeds
- 1 Teaspoon Urad dal
- few Curry leaves
- 3 Green chillies slit
- ½ inch (or) 12 gms Ginger finely chopped and minced
- 3 cups tightly packed (or) 360 gms Cabbage washed and finely shredded
- ½ Teaspoon Turmeric powder
- Salt as required
- handful Coriander leaves chopped
- 2 Tablespoon Desiccated coconut
- ⅓ cup Water
- Turn SAUTE mode ON and add oil to the inner pot.
- Once the oil is hot, add mustard and let it splutter.1 Tablespoon Oil, 1 Teaspoon Mustard seeds
- Add urad dal and stir for few seconds until it starts to turn brown.1 Teaspoon Urad dal
- Now add green chillies followed by curry leaves, ginger. Saute for a few seconds.few Curry leaves, 3 Green chillies, ½ inch (or) 12 gms Ginger
- Add turmeric, salt, stir well.½ Teaspoon Turmeric powder, Salt
- CANCEL the SAUTE mode.
- Add cabbage, water and stir well.3 cups tightly packed (or) 360 gms Cabbage, ⅓ cup Water
- Scrape the bottom of the pot well to prevent BURN message.
- Secure pot with lid, turn the knob to SEALING position.
- Turn PRESSURE COOK mode ON, Set timer to 0 MINUTES at HIGH PRESSURE.
- Once done, wait until pressure release NATURALLY (NPR). It takes around 12-15 minutes.
- Once the pin goes down take the lid off the pot.
- Add coriander, coconut and stir well.handful Coriander leaves, 2 Tablespoon Desiccated coconut
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