Lands of the Curry Leaf by Peter Kuruvita

Author:Peter Kuruvita
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2018-06-19T16:00:00+00:00

Muttaikose poriyal

Sautéed cabbage

In this very traditional southern Indian dry vegetable curry, cabbage is power cooked with a very simple seasoning of mustard seeds, curry leaves, salt and freshly grated coconut. At home we simply love the fresh flavours of cabbage when we add the least amount of spices.

Serve for lunch or dinner with your favourite sambal, and some steamed rice topped with ghee.

REGION Southern India SERVES 4 PREPARATION 15 minutes

COOKING 10 minutes DIFFICULTY Easy

1 teaspoon coconut oil

1 teaspoon brown mustard seeds

1½ teaspoons white urad dhal (hulled dried black lentils)

1 fresh curry leaf sprig, leaves finely chopped

1 Indian green chilli, slit in half lengthways

500 g (1 lb 2 oz) cabbage, roughly chopped or thinly sliced

20 g (¾ oz/¼ cup) freshly grated coconut

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