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Cabbage and Peas Poriyal (Stir-Fry)

January 21, 2008 |

CABBAGE stinks WhEn IT is COOKED.
cOOked CabbAGe STINKS.
Cabbage tastes WEirD.

That’s what I love about cyberspace. You can say what you want without having to see all those folks rolling their eyes at you.

Ever since I was a kid, I hated cabbage - the smell, the taste, the texture. I dreaded those days when one of my neighbours would cook cabbage (or cauliflower). As I walked home after getting off the school bus on the main road, I felt the “aroma” getting stronger and stronger.

It’s amazing how many people love cabbage. If you are a south Indian there’s no escape from it at relatives’ homes.

My heart sank when, despite my protestations, gobs of smelly yellow mush were shovelled on my plate. “You don’t like cabbage? Try MY cabbage, you’ll love it”, they would say.

“No, thank you”, was always dismissed with more shovels of smelly yellow mush. My mom hated cabbage, and no one forced her to eat it. But if you’re a kid, you can’t escape those damn cabbage sermons.

Well, guess what, I’m all grownup and ancient now, and I still don’t love cabbage. Plus, I’m not the only one who thinks it stinks. I found that out when I tried to get cabbagestinks@gmail.com and was told that it had already been taken.

Fortunately, my wonderful mom never cooked cabbage (or eggplant or green beans).

Jai, poor thing, ate lots of cabbage (and eggplant and green beans) growing up.
Even he cannot say it doesn’t reek without suffering from cognitive dissonance.

He’s kinda neutral towards it, and the only way both of us enjoy cabbage is as cole slaw (minus the mayo), especially if it is made with the milder Napa (Chinese) cabbage.

Recently, when our friend S made some cabbage poriyal while visiting, I realised that I didn’t hate cabbage any more. That’s because I’m no longer forced to eat it. I can negotiate a relationship with cabbage on my own terms.

Our cabbage rules:

1. Raw cabbage is best (in salads and cole slaw).

2. If you have to cook it, the less cooked, the better.

3. Cook it covered on medium flame and leave it alone. Don’t poke and prod it to the point that it launches into skunk mode.

4. Cabbage needs distractions - something with an extra flavour or texture dimension. Peas, raisins, nuts, etc. work well for this purpose.

After S left, we made his Cabbage Stir-fry again, with a couple of minor changes. It was nowhere close to the smelly yellow mush from my childhood. It actually paired well with lime rice and some pickle. Do I love cabbage? Not yet. But I’m getting there.

CABBAGE AND PEAS PORIYAL (STIR-FRY)

4-5 cups finely chopped cabbage
1 cup fresh or frozen and thawed peas
2 tsps oil (we used light sesame oil)
3 tablespoons grated coconut (fresh or frozen)
3 finely chopped green chillies
1 tsp brown mustard seeds
1 tsp urad dal
5-6 curry leaves
salt to taste

To garnish
1 tsp lime juice
2 tsps coconut oil
2 tablespoons chopped cilantro leaves

1. Heat the oil, and add the mustard seeds and urad dal. When the seeds pop, add the green chillies, curry leaves and coconut. Stir for a few seconds.

2. Add the cabbage along with salt. (1/4 tsp turmeric powder can be added as well.) Be careful while adding the salt, as the cabbage cooks down a lot. Also add the peas. If using frozen, thaw and heat in the microwave, and add 2 minutes from the end.

3. Stir, cover and cook on a medium flame until the cabbage softens, but still retains some crunch.

4. Garnish with lime juice, coconut oil and cilantro.

After taking a picture, I tasted it and realised it was missing some oomph. In Bombay, one would say, “This needs some dum in the bum.”

In went 1/3 cup of toasted pumpkin seeds. Now, we’re talkin’.

Cabbage and Peas Poriyal with Pumpkin Seeds

That’s what most people would call this. I call this dish “Pumpkin Seeds Surrounded by Cabbage and Peas.” They add crunch and help distract from the cabbage.

This goes to Marta, the gorgeous Italian in the US who is hosting Fresh Produce of the month: Squash.

All about cabbages, their nutritional value and history

- B.

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Cabbage, Coconut, Curry leaves, Peas, Pumpkin Seeds, south-India, vegan recipes, vegetarian recipes

SPEAK YOUR MIND

36 Comments so far

chemcookit on January 21, 2008 11:39 pm
Bee, your post really cracked me up! I guess I was never forced to eat any mushy cabbage or cauliflower and never developed any strong feelings against those vegetables, which I actually like - exactly as you say, raw, or sauteed with some other things. Never tried with pumpkin seeds, though! This is such a great idea And thanks a lot for taking part to the event!
Nags on January 21, 2008 11:43 pm
hahaha.. wow! thats a lot of ‘cabbage is yuck’ faces you should try cabbage thoran then.. it doesnt stink at all and its yummy, my fave thoran!
sia on January 22, 2008 1:08 am
this is exactly how i make cabbage palya minus pumpkin seeds. gimme cabbage anytime of the day and i am too happy to eat it… and oh for heaven’s sake stop making that face
Miri on January 22, 2008 2:55 am
This is the only way I like cabbage and discovered it after I started cooking!
Steam cooked cabbage, just a bit crunchy, retaining it’s original colour with no turmeric making it a horrible yellow - sprinkled with coconut on top and lots of chana dal and urad dal for the crunchy bits…..

Wait…didn’t I post all this before on a porial post…guess I just need a space and a kindred soul posting about their cabbage dislike!
sunita on January 22, 2008 3:25 am
I would hate mushy yellow cabbage too…I usually make a stir fry with peas, and carrots and potatoes and garnish with coriander(…I do add a pinch of turmeric, but that’s it)…and we love it…they don’t transform into a heap of mush at all…I also add it to stir fried noodles.
Srivalli on January 22, 2008 4:41 am
hhahah..thats a funny one bee…and hey you forgot to mention radish!…you know what…I can’t think of radish and sambar without remembering you!..
shilpa on January 22, 2008 6:00 am
Hey Bee, try cabbage kosambir you may like it ;). I too had a strong hatred for cabbage while growing up. These days, I buy it whenever I see it :embarrass.

I have to try with toasted pumpkin seeds sometime. Looks like a great idea.
Chennette on January 22, 2008 8:23 am
Sigh. I want us to be friends Bee, but I like cabbage. Even if it is mushy I can enjoy it. This looks good.
richa on January 22, 2008 8:48 am
wow! that is some hate towards poor cabbage, which, according to the “latest” research is full of nutrition……
shankari on January 22, 2008 9:12 am
I love cabbage, but it shd be stir fried like you made it. I love it with thayir saadam Toasted pumpkin seeds is a nice touch. I may try peanuts next time
Simona on January 22, 2008 10:00 am
Lovely, as usual. I also belong to the cabbage-loving party. I have never had it with peas, I have to say.
musical on January 22, 2008 10:05 am
I love cabbage, crunchy or mushy! i just love it :-D
Saffron on January 22, 2008 10:21 am
Hi there! I was blog-hopping and landed on your site. You’ve got a wonderful blog/site going here….very entertaining and informative. I’ve had a wonderful time reading/catching up with your posts.

cabbage poriyal looks fantastic…and yes, I do love cabbage.

cheers!
- saffron

ps. cabbageisyum@gmail.com is available, now that you are a convert!!!
Suganya on January 22, 2008 10:56 am
There is a way to make non-stinky cabbage. I will post about it someday in my blog. Till then enjoy your new found love..err..like.
Happy Cook on January 22, 2008 11:30 am
I never cook cabbage for the reason that it stinks.
Latha on January 22, 2008 11:39 am
This needs some dum in the bum

I hear u bee! I hate overcooked or cooked cabbage - like it with some crunch too.. adding coconut oil is new to me! And those seeds - sounds yumm! Though i must say, i love all the cabbage curries and stuff that we make at home.. love it especially stir fried with some hakka noddles..and cabbage vadas - oh yumm! now thats sinful!
katy on January 22, 2008 12:01 pm
i am obviously a bizarre person because i think this looks delicious!
sagari on January 22, 2008 12:59 pm
love the idea of adding pumpkin seeds Bee ,it really distracts out mind from chewing cabbbage
Manasi on January 22, 2008 4:06 pm
Funny gal!!
I like cabbage a lot ! U shud try the cabbage I make
Pooja on January 22, 2008 4:46 pm
I feel the same Bee - the less cabbage is cooked , it tastes better.
Dhivya on January 22, 2008 6:04 pm
Hahaha!

You guyz are one of those v few who can make even the usual cabbage curry luk so yummo! I luv cabbage and I have no problems having them any way! The funny thing is I made Cabbage rice for lunch and now am wondering how your face wud have been if you had been my neibhour! guess I know!
bhavani on January 22, 2008 6:16 pm
hi bee

glad to see that you and cabbage have worked out the differences in your relationship, and you can now be friends or acquaintances with the smelly yellow mush on your terms.

may your new found peace last
Linda on January 22, 2008 6:31 pm
Bee, darling bee…

All brassicas stink (but cabbage is my fav)
cynic on January 22, 2008 7:09 pm
how long does it take to go from an uneasy armistice to where you and cabbage are whispering sweet nothings into each other’s ears while jai watches helplessly?

if i squint real hard and look in a mirror, I can see why ‘pumpkin seeds surrounded by cabbage’ works - sort of…
satya on January 22, 2008 8:24 pm
You have a knack of making mundane things in to an interesting read Bee.Love it.Adding a pinch of sugar makes cabbage less stinky.
dhanggit on January 23, 2008 2:04 am
hello bee, im glad to be back into blogging specially reading this kind of post..well just like you..i do agree that cabbage really stinks when they are over cooked..when i was a kid and my mom taught me how to cook..i remember she always insist on telling me when we do “sauté cabbage” dont cook them long.;they still need to be crunchy and it retains sweetness.;but my dad always insists that it should be overcook..coz he has no teeth strong enough to eat them so in the end at home when we cook cabbage ..one version for my dad and one version for the rest of the family ..thanks for this post gave me good childhood memories
Siri on January 23, 2008 8:30 am
Oh No, One more Cabbage Hater..

On the contrary, I love Cabbage. (That’s what I love about cyberspace. You can say what you want without having to see all those folks rolling their eyes at you. ;))

I can have it 24X7, with any combination, raw, cooked.. hehehe.. Loved the poriyal..!.. looks so inviting!.. :love:

~ Siri
Kaykat on January 23, 2008 1:07 pm
You really don’t like cabbage! I’ve read more than one post about your cabbage-phobia!

The poriyal looks delicious, and the pumpkin seeds definitely add a great twist. And speaking of cabbage, we worked a tasty pumpkin and cabbage stew last night, I’ll blog about it in a couple of days.
Anjali on January 24, 2008 4:45 am
I don’t believe this! You too brutus, but brutus is ancient now
kribha on January 30, 2008 6:01 pm
Hmm… I’m a cabbage lover. I didn’t know that it was hated by so many people. My hubby loves white cabbage poriyal with green peas. He hates it when I add turmeric sometimes. Pictures look so good. If you don’t like it please pass it on to me. You will surely make me happy.
Marina on March 7, 2008 5:01 pm
Cabbage, cooked or uncooked, is NO comparison in nastiness to southern US okra!!! Hated overcooked cabbage as a child, but raw or lightly stir-fried is yummy…

My daughter just found a new recipe which asks for adding a pinch of baking soda to her bok choy. Can anyone tell us why?

to retain the green colour. - b.
Ramki on March 18, 2008 6:07 pm
Hi ,

Am blogging your poriyal as a model recipe in the 1001 Tamilnadu Curries cookbook at http://ramkicooks.blogspot.com/

Thanks for the recipe.
sagu on April 2, 2008 3:00 am
beauitful site i love your recipes !!!
sushma on August 4, 2008 4:44 am
I completely agree with you Bee i hate the stinkyness of cabbage but at the same time i like it too.. loved this recipe. i always avoid cooking cabbage i give that a stir fry.
Vaishali on August 5, 2008 12:27 pm
That’s a funny post, Bee, but I am one of those who cannot have enough cabbage. I also much prefer it cooked to raw. Have you ever tried it in pakoras or mixed into adai batter? It’s delicious.
sujata on September 17, 2008 9:45 pm
hi there! i was just looking for some interesting cabbage recipes to make today.saw ur site…man i have started hating cabbage now!.stinky…slimy..etc i dint know someone can hate cabbage so much. today i think i wont be making cabbage.lol