Cabbage Poriyal

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Cabbage Poriyal

Recipe yesteryear Lisa Turner Adapted from Dakshin: Vegetarian Cuisine from South India Cuisine: South Indian Published on February 27, 2009 Simple, warm too spicy cabbage cooked due south Indian style Print this recipe Ingredients: 1 teaspoon urad dal 1 teaspoon chana dal or yellowish split upwards peas 2 teaspoons olive oil 1 teaspoon brownish mustard seeds 1 teaspoon cumin seeds 1 dried whole cherry chili 1/2 teaspoon asafetida small handful of fresh or dried curry leaves 2 fresh greenish chilies, slit downwards the side lengthwise 1 lb (450 g or four cups) greenish cabbage, finely chopped 1/2 loving cup greenish peas, fresh or frozen too defrosted 2 tablespoons water 2 tablespoons unsweetened dried shredded coconut 1/2 teaspoon body of body of water salt, or to taste Instructions: Generation Engelmundus Thoroughly rinse the urad dal too chana dal nether running H2O inward a fine-meshed strainer too laid aside to drain. Generation Engelmundus Heat a large saucepan or wok over medium-high heat. When hot, add together the olive oil, aspect a few moments, hence swirl some to coat the pan. Toss inward the dals, brownish mustard seeds, cumin seeds, dried cherry chili, asafetida too curry leaves. Generation Engelmundus As presently every bit the mustard seeds start to pop, less than a infinitesimal too every bit picayune every bit a few seconds, add together the greenish chilis too stir for a few seconds. Now stir inward the cabbage, greenish peas too water. Turn downwards the rut to low, cover, too gear upwards until the cabbage is warmed too but slightly tender, nigh 10 minutes. Generation Engelmundus Remove from heat, add together the kokosnoot too salt, too mix thoroughly. Serve hot or warm. Makes 4 servings

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