Cabbage with Mustard Seeds and Coconut

"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"
 
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Ready In:
20mins
Ingredients:
9
Serves:
2-4

ingredients

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directions

  • 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 it’s 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.

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Reviews

  1. 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!)
     
  2. AMAZING CREATION! What a lovely way to enjoy cabbage, light and tasty, crispy and addictive, I truly, madly, deeply fell in love with this dish while making it as well as when I tasted it. I did use 1 tsp. red chilli powder as well as the green chillies, so it was a bit on the spicy side, but still, it has become my favourite on Zaar day n I'm sure going to make it a 100 zillion times every year as long as I live!! Thanks so much for sharing this recipe, U MADE MY DAY!
     
  3. This is yummy! I've been eyeing this recipe for a while and finally got around to making it today. It took almost no time to prepare and is delicious. I didn't have green chilies so I used a few jalapeno peppers, otherwise no changes, though I'll be trying the coriander, etc. suggested by others, for variety. Thanks, I'll be sure to make this often.
     
  4. This was too hot for me, the flavor was bland and it was difficult to get the proportions right. I used half a head of cabbage and added soy beans. I would recommend using less green chilies and mincing them or cutting them very fine and adding extra coconut. Recipezaar has several similar recipes that may be better than this one.
     
  5. Superb!! I also added some turmeric and ground coriander and also used curry leaves instead of bay leaves. The coconut is what really makes this dish. I had a large head of cabbage so halved it and served it to the family. I loved it so much that I've just cooked the second half, two days later! Thanks Zeke for a fabulous recipe :)
     
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Tweaks

  1. Superb!! I also added some turmeric and ground coriander and also used curry leaves instead of bay leaves. The coconut is what really makes this dish. I had a large head of cabbage so halved it and served it to the family. I loved it so much that I've just cooked the second half, two days later! Thanks Zeke for a fabulous recipe :)
     
  2. Hello Zeke, Ur recipe corresponds with the kerala dish called cabbage thoran and using the same method, one can substitute cabbage with French beans or with chopped brinjals or with chopped round slices of bittergourd or pumpkin pieces. It is a traditional Kerala dish. You can make prawns using the same recipe and it will taste delicious. Swapna
     

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