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cabbage green peas recipe kerala

Cabbage Green Peas Thoran (Poriyal) - Indian Cabbage Stir Fry With Peas & Coconut

Cabbage green peas stir fried with coconut and spices also known as cabbage peas thoran or poriyal in South India makes a very yummy, easy vegetarian/vegan side dish with rice for lunch or dinner.
Course Side Dish
Cuisine Indian
Keyword cabbage and peas, cabbage green peas recipe, cabbage peas poriyal
Prep Time 10 minutes
Cook Time 25 minutes
Soaking time for dry peas 6 hours
Total Time 35 minutes
Servings 8
Calories 136kcal


  • 1 cup dried green peas (use 1.5  to 2 cups if using fresh or frozen peas)
  • 1.5 grated coconut (can use shredded unsweetened coconut also)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 cloves garlic crushed
  • 1 teaspoon cumin seeds
  • 3 green chilies
  • ¼ salt adjust to taste
  • ½ cup water
  • ½ of a medium sized onion

For seasoning

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1 string curry leaves
  • 5 dry red chilies broken


  • Wash and soak the dried green peas in water for at least 6 to 7 hours or overnight for best result. After soaking, drain the water used for soaking and rinse the peas in fresh water again, keep this washed peas aside. You can skip this step if you are using fresh or frozen peas.
  • Wash and chop the cabbage as thin fine pieces, keep aside.
  • Chop the onions also finely and keep aside separate from the chopped cabbage.
  • Heat the oil in large sized pan or skillet, add the mustard seeds.
  • When the mustard seeds splutter, add the broken dried red chilies and curry leaves, fry for a few seconds.
  • Add the chopped onions to the pan and saute for about 1 to 2 minutes.
  • Add two green chilies (you can slice them lengthwise) and crushed garlic, stir and saute for another 1 more minute.
  • Add the chopped cabbage and green peas to the pan, add enough salt and stir well all the contents.
  • Saute the cabbage and peas in medium heat for about 3 to 4 minutes, stir well again.
  • Add the water to the pan, close the pan and cook in medium heat for about 12 to 15 minutes or until the peas and cabbage is cooked. Make sure to open the pan in between and stir occasionally and also to watch that the contents are not getting burnt at the bottom of the pan. If needed, you may add a little more oil to the pan, mix well and cover and cook for few more minutes (you may also add little more water if needed).
  • Meanwhile coarsely grind the coconut with the remaining one green chili and cumin seeds. You may sprinkle a little water if needed, but we need to make a coarse mixture so just quickly grind for a few seconds.
  • Once the peas and cabbage is cooked, add the grind coconut mixture to the pan and also add the spices - turmeric powder and red chili powder, stir well, cover and cook for another 2 more minutes.
  • Open the pan, stir well the contents and the cabbage and green with coconut and spices is ready to be served. If you wish, you may add an extra tablespoon of oil and stir fry in low heat for another few minutes, stirring frequently, until the cabbage starts turning light brown in color. The additional stir frying will make the dish so much more delicious.


Enjoy the cabbage and green peas with rice along with any gravy or fresh yogurt.
The best combination with this cabbage peas stir fry and rice is moru curry, pulissery or sambar but you can enjoy it with any curry as you like.


Calories: 136kcal | Carbohydrates: 19g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Sodium: 68mg | Potassium: 347mg | Fiber: 7g | Sugar: 4g | Vitamin A: 390IU | Vitamin C: 48.1mg | Calcium: 21mg | Iron: 1.7mg