Cabbage palya is a South Indian stir fry. To make it you only need a few spices, which I recommend buying at the Indian store – black mustard seeds, ground hing (asafoetida), dried red chili, curry leaves (dry or fresh), urad dal (with no skin) and chana dal. Once you have these ingredients, you can apply them to a number of different vegetables (beets, green beans), rices, yogurt and salad dishes. This stir fry just takes minutes to prepare.
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Cabbage Palya – South Indian Stir Fry
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A quick South Indian stir-fry, this cabbage palya is packed with flavor and ready in minutes. Perfect for a weeknight meal.
Ingredients
- 1 small head of cabbage (1 small head of cabbage) chopped
- 2 tbsp (30 ml) oil or ghee
- 1 tsp black mustard seeds
- pinch of hing (asafoetida)
- 1 tsp chana dal
- 1 tsp urad dal
- 1 dried red chili (1 dried red chili) broken in half
- 3 curry leaves
- cilantro
- lemon
- salt
Instructions
- Heat oil in a wok over medium-high heat (approximately 350-400°F/177-204°C).
- Add mustard seeds and hing, shaking the pan.
- Add chana dal and urad dal; cook until the mustard seeds pop and the dals begin to brown.
- Reduce heat to medium. Add red chili and curry leaves; stir to coat with oil.
- Add cabbage and fry for 7-8 minutes, adding a little water if needed to prevent burning.
- Cook cabbage until wilted, soft, and slightly crunchy.
- Season with salt and lemon juice.
- Garnish with cilantro.
Notes
- For a richer flavor, use ghee instead of oil.
- If you don’t have asafoetida (hing), you can omit it or substitute with a pinch of garlic powder.
- To extend the shelf life, store cooled palya in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
Frequently Asked Questions
What does palya mean, and how does this South Indian preparation differ from a Western stir-fry?
Palya is a Kannada word for a dry vegetable stir-fry. Unlike a Western stir-fry, it typically starts with a tempering of mustard seeds, curry leaves, and dried red chilies in oil, which builds a distinct base flavor before the cabbage is added.
How finely should I chop the cabbage for this dish?
Thin shreds about a quarter inch wide cook quickly and evenly. Too thick and the cabbage stays crunchy in the middle; too fine and it turns mushy before the exterior gets any color. 
Can I add fresh coconut to this cabbage palya?
Yes, grated fresh or frozen coconut is a common addition in South Indian palya recipes. Stir it in during the last minute of cooking so it warms through without drying out.
