Cabbage Poriyal

Anyone wishing to explore the wide and creative arrays of colors, flavors and textures that make up south Indian cuisine could not do much better than to pick up a copy of Chandra Padmanabhan's lavish and informative Dakshin cookbook. A large assortment of exotic and beautifully illustrated dal, rice and vegetable dishes are clearly explained and … most importantly … delicious every time.

Cabbage Poriyal

Recipe by Lisa Turner Adapted from Dakshin: Vegetarian Cuisine from South India Cuisine: South Indian Published on February 27, 2009 Simple, warm and spicy cabbage cooked south Indian style Preparation: 20 minutes Cooking time: 12 minutes Print this recipe Ingredients: 1 teaspoon urad dal 1 teaspoon chana dal or yellow split peas 2 teaspoons olive oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 dried whole red chili 1/2 teaspoon asafetida small handful of fresh or dried curry leaves 2 fresh green chilies, slit down the side lengthwise 1 lb (450 g or 4 cups) green cabbage, finely chopped 1/2 cup green peas, fresh or frozen and defrosted 2 tablespoons water 2 tablespoons unsweetened dried shredded coconut 1/2 teaspoon sea salt, or to taste Instructions: Thoroughly rinse the urad dal and chana dal under running water in a fine-meshed strainer and set aside to drain. Heat a large saucepan or wok over medium-high heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the dals, brown mustard seeds, cumin seeds, dried red chili, asafetida and curry leaves. As soon as the mustard seeds begin to pop, less than a minute and as little as a few seconds, add the green chilies and stir for a few seconds. Now stir in the cabbage, green peas and water. urn down the heat to low, cover, and cook until the cabbage is warmed and just slightly tender, about 10 minutes. Remove from heat, add the coconut and salt, and mix thoroughly. Serve hot or warm. Makes 4 servings