Recipe by Zeke Koch
This is an adaptation of the classic south indian dish Muttakos Poriyal. It's quick and easy to make and has an excellent lightly sweet taste from coconut and mustard oil
Top Review by kayc
I made this for my girlfriend and two vegetarian friends. My friends really, really liked it and asked for the recipe. My girlfriend, who is not as adventurous an eater, hesitated at the coconut and cabbage combo....but she ate it and she loved it! I'm certainly gonna make it again and pass on the recipe as well. Thanks! This site is awesome. (Oh, I thought the dish was excellent also!)
- 1 tablespoon mustard oil
- 1 tablespoon black mustard seeds
- 2 bay leaves
- 1 medium head of cabbage (cored and finely shredded)
- 1 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 teaspoon chili pepper flakes (optional)
- 4 fresh, hot green chilies (, , cut into long thin strips)
- 1⁄3 cup grated desiccated coconut
Directions See How It's Made
- First heat the mustard oil in a wok (or large frying pan).
- When the oil is heated, add the mustard seeds and bay leaves.
- When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar.
- Quickly toss the cabbage in the oil until its lightly coated with oil and add coconut, green chili and optional pepper flakes.
- Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy).
- Serve with Basmati rice.
- Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage.