Cabbage Poriyal

Ingredients

• - 250g cabbage
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare cabbage: Remove outer leaves from half a small cabbage. Cut into quarters and finely shred into thin strips. Wash and drain well.
2. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
4. Add green chilli: Add 2 finely chopped green chillies to the tempering. Fry 20 seconds.
5. Add cabbage: Add shredded cabbage. Season with half tsp turmeric and salt.
6. Cover and cook: Cover and cook on low heat 6-8 minutes until cabbage wilts and is cooked through. Stir once midway.
7. Open and dry: Cook uncovered on high heat 2 minutes to remove any moisture — poriyal must be dry.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and add salt. Cabbage poriyal should be light pale golden in colour.
10. Serve: Cabbage poriyal is an everyday Tamil Nadu side dish. Serve with steamed rice, sambar and dal.