Cabbage Poriyal
Steps
- Quarter 350g of cabbage, soak in boiling water for 5-10 minutes, then drain and shred finely.
- Heat 2 tablespoons of untoasted sesame oil over low heat. Let ½ teaspoon of mustard seeds crackle. Add 1 teaspoon of split skinned urad dal and fry until browned.
- Add ¼ cup of sliced shallots, 1 chopped green chili, and 12 curry leaves. Cook for 1 minute. Stir in ¼ teaspoon of turmeric and 1 pinch of asafoetida.
- Add the cabbage and ¼ cup of water. Season with salt. Cover and cook over low heat until tender, stirring every 5-6 minutes and adding a splash of water if needed.
- Uncover and let any remaining water evaporate. Stir in 3 tablespoons of freshly grated coconut and 2 tablespoons of chopped cilantro.