This is a common side dish with rice and any gravy curry. It is very simple to make and it also can be made very quickly . Only time consuming process is the chopping part . Infact in Kerala we call it "kothiyarinja cabbage" which means it is chopped in a special way with a knife continously knocking the cabbage to give the small pieces which appears like flakes. It tastes so good when cooked . Somehow I am not an expert in that technique , so I used to chop it in the usual long way. It tastes different from the Sadhya cabbage thoran . so I wanted to make it that style in an easy way. And I experimented with the box grater. Well that indeed came good , almost the same style as the kothiyarinja cabbage. But the next time I felt lazy to wash the box grater and I chopped it fine. Just slice it in your convenient way first and then chop it down to small pieces thats what I did. It did taste good and looked great too. This dish tasted the best when fresh grated coconut is added more. It goes well with rice and I also have with chappathy and fills in bread sandwich too sometimes when I am running out of gravies .
Serves 4
INGREDIENTS:
- Cabbage - one half
- Carrots- chopped fine - 1/4 cup (Optional)
- Grated coconut- 1/2 cup
- Mustard seeds- 1 tablespoon
- Uradh dal- 1/4 tablespoon
- Curry leaves - 5
- Green chilly- 4 slit lengthwise
- Turmeric powder- 1/4 tablespoon
- Salt as needed
How to Prepare:
Step 1: Heat oil in kadai. Add mustard seeds and when it splutters add the uradh dal and allow it to turn brown. Add the chopped cabbage with carrots and stir well. When it leaves the raw smell add the slit green chillies ,curry leaves ,turmeric powder and salt . Mix well.
Step 2: Add the grated coconut and mix well. Do not add water while cooking , it will turn soggy. Stir continuously and cook. When it is almost done switch off flame and keep it for some more time in the same kadai.
Step 3: Serve hot with rice or with chappathy.
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