Cabbage Poriyal

How to Prepare

1. Heat 5 tablespoons of oil in a large kadai or wok over medium heat.
2. Add 2.5 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2.5 teaspoons of urad dal and 2.5 teaspoons of chana dal, and sauté until they turn golden brown.
4. Add 5-7 dried red chilies (broken into pieces) and a pinch of asafoetida. Sauté for a few seconds.
5. Add 20 curry leaves and stir for a few seconds until fragrant.
6. Add the shredded cabbage (from 5 medium heads) and mix well to coat with the tempering.
7. Add salt to taste (about 2.5 teaspoons) and 1.25 teaspoons of turmeric powder. Mix thoroughly.
8. Cover the kadai with a lid and cook on low heat for 10-12 minutes, stirring occasionally, until the cabbage is tender but not mushy.
9. Add 1.25 cups of freshly grated coconut and mix well. Cook for another 2-3 minutes.
10. Turn off the heat and serve hot as a side dish with rice and sambar or rasam.