Cabbage Poriyal

Method

1. 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. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

4. 4

   Add green chilli: Add 2 finely chopped green chillies to the tempering. Fry 20 seconds.

5. 5

   Add cabbage: Add shredded cabbage. Season with half tsp turmeric and salt.

6. 6

   Cover and cook: Cover and cook on low heat 6-8 minutes until cabbage wilts and is cooked through. Stir once midway.

7. 7

   Open and dry: Cook uncovered on high heat 2 minutes to remove any moisture — poriyal must be dry.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add salt. Cabbage poriyal should be light pale golden in colour.

10. 10

    Serve: Cabbage poriyal is an everyday Tamil Nadu side dish. Serve with steamed rice, sambar and dal.