Cabbage Poriyal

Estimated — 2 ingredients not in food database (100% mass accounted for)

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Method

1. 1Wash the cabbage thoroughly and shred it into thin, even strips. Drain well and set aside.
2. 2In a large, heavy-bottomed pan, heat 20 ml of coconut oil over medium heat.
3. 3Add 1 teaspoon of mustard seeds and let them splutter until they turn light golden.
4. 4Add 1 small chopped green chilli (adjust to taste) and 1 teaspoon of chopped curry leaves. Sauté for 20 seconds until fragrant.
5. 5Add the shredded cabbage to the pan and stir well to coat with the tempering.
6. 6Cook the cabbage for 5 minutes, stirring occasionally, until it begins to soften and lose its raw crunch.
7. 7Add 1/2 teaspoon of turmeric powder and 1 teaspoon of salt (to_taste). Mix well to distribute the spices.
8. 8Cover the pan and cook for 8–10 minutes on low heat, stirring once or twice, until the cabbage is tender but still vibrant in color.
9. 9Remove from heat. Taste and adjust salt if needed. Garnish with a few fresh curry leaves if desired.
10. 10Serve hot with steamed rice or roti.