Cooking with Lounge | Cabbage, stirred and fried

Cooking with Lounge | Cabbage, stirred and fried
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First Published: Mon, Dec 12 2011. 02 00 AM IST

Updated: Mon, Dec 12 2011. 03 21 PM IST
Cabbage Poriyal
Serves 2
Ingredients
1 cup cabbage, finely shredded
3-4 tsp vegetable oil (preferably coconut)
3-4 whole red chillies
1 tsp cumin seed
1 tsp mustard seed
1 tsp chana dal
1 tsp urad dal
4-5 curry leaves
3-4 tbsp coconut, grated
Salt to taste
Method
In a pan, heat the oil over medium flame. You can use any white oil, but for authentic Kerala flavour, coconut oil is a must. Snap the chillies and add them to the oil. Temper the oil with cumin and mustard seeds and the two dals. When they begin to crackle, add the curry leaves and give it a stir. Then add the cabbage. Turn up the heat and stir-fry for a couple of minutes. Take care not to overcook, the cabbage should be crunchy. Add the grated coconut and salt, and turn off the flame. Keep stirring for another minute or so. The coconut shouldn’t brown.
Serve hot with steamed rice.
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First Published: Mon, Dec 12 2011. 02 00 AM IST