Cabbage Poriyal with Coconut
I will always have stock of cabbage in my refrigerator. I make them in couple of styles. I make this style with coconut whenever I make Yam kuzhambhu or Brinjal Karakuzhambhu.
As it is mild in flavor it goes fantastic with the Tangy, spicy Karakuzhambhu.
Ingredients
Cabbage - 2 Cups (Chopped and washed)
Mustard Seed -1/2 Teaspoon
Dry Red Chilly - 3
Coconut - 2-3 Tablespoon (Grated)
Oil - 1/2 teaspoon
Salt - Per taste.
Method
In a kadai, heat the oil and once it is done add the mustard seeds and allow it to splutter. Then add the dr red chilly and cabbage. Saute and cook.
I will always have stock of cabbage in my refrigerator. I make them in couple of styles. I make this style with coconut whenever I make Yam kuzhambhu or Brinjal Karakuzhambhu.
As it is mild in flavor it goes fantastic with the Tangy, spicy Karakuzhambhu.
Cabbage - 2 Cups (Chopped and washed)
Mustard Seed -1/2 Teaspoon
Dry Red Chilly - 3
Coconut - 2-3 Tablespoon (Grated)
Oil - 1/2 teaspoon
Salt - Per taste.
Method
In a kadai, heat the oil and once it is done add the mustard seeds and allow it to splutter. Then add the dr red chilly and cabbage. Saute and cook.
Put the stove to slim, and close the kadai with a lid. This will ensure that the cabbage get cooked, and not over-cooked. This will also give the dish its original flavour. Adding water might actually make it sloppy, and the dish will lose its original flavour.
However, if you feel that the dish is getting over-burnt, there is no harm is sprinkling some water on the dish.
Once the cabbage is cooked add salt and the coconut and saute for 2-3 minutes. Your cabbage is ready to be served.
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