Beans/Cabbage Porial


  • Pasiparuppu (broken green-gram dhal)-2 tsp
  • beans/cabbage-250g-finely chopped
  • Green chilli 2 no – finely chopped
  • Coconut powder/scrapping – half cup
  • mustard 1 tsp
  • urad (blackgram) dhall –1tsp
  • curry leaves 10
  • turmeric powder half tsp
  • salt to taste


  1. Heat 150 ml water in a kadai. Wash pasiparuppu and add to boiling water and cook for 3 minutes. Add beans/cabbage, turmeric powder and salt to taste. Allow the water to boil off and remove from heat.
  2. Heat 2 tsp oil and roast mustard and urdu dhall till they splutter. Add green chilli and curry leaves. Add cooked vegetables and mix coconut powder. Througly mix and cook for a minute and remove from fire.
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