Ingredients
-
1
-
1
-
2
-
1
-
1
-
1/2
-
1
-
4
-
1/3
-
-
-
-
-
-
Directions
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,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 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.,This was too hot for me, the flavor was bland and it was difficult to get the proportions right. 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.
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Steps
|
1
Done
|
First Heat the Mustard Oil in a Wok (or Large Frying Pan). |
|
2
Done
|
When the Oil Is Heated, Add the Mustard Seeds and Bay Leaves. |
|
3
Done
|
When Mustard Seeds Turn Gray and Start Popping (a Few Seconds) Add the Cabbage, Salt and Sugar. |
|
4
Done
|
Quickly Toss the Cabbage in the Oil Until Its Lightly Coated With Oil and Add Coconut, Green Chili and Optional Pepper Flakes. |
|
5
Done
|
Keep Stirring For 2-5 Minutes Until the Cabbage Turns Bright Green and Slightly Wilted (but Still Somewhat Crunchy). |
|
6
Done
|
Serve With Basmati Rice. |
|
7
Done
|
Note: This Dish Is Also Excellent With Brussels Sprouts or Green Beans Instead of the Cabbage. |
