Cabbage Poriyal

🔥 Prep

• Finely shred the 300 g Cabbage using a knife or food processor.
• Slit the 2 pcs Green Chillies lengthwise.
• Measure out 3 tbsp Grated Coconut, 1 tsp Mustard Seeds, 1 tsp Urad Dal, 10 pcs Curry Leaves, 1 tbsp Oil, and 1 tsp Salt into separate small bowls for quick access.

🔥 Cook

• 1. Heat 1 tbsp Oil in a wide kadai or skillet over medium heat until shimmering (~1 minute).
• 2. Add 1 tsp Mustard Seeds and let them splutter completely (~30 seconds).
• 3. Add 1 tsp Urad Dal and fry until it turns golden brown (~1 minute).
• 4. Add the 10 pcs Curry Leaves and the 2 pcs slit Green Chillies; sauté until the leaves turn crisp (~30 seconds).
• 5. Add the shredded 300 g Cabbage and 1 tsp Salt; stir thoroughly to combine with the tempering.
• 6. Increase heat to medium-high and stir-fry the cabbage for 2 minutes until it begins to wilt.
• 7. Reduce heat to low, cover the pan with a lid, and cook for 5–7 minutes, stirring once halfway through, until the cabbage is tender but retains a slight crunch.
• 8. Remove the lid, increase heat to medium to evaporate any excess moisture (~1 minute).
• 9. Add the 3 tbsp Grated Coconut and toss continuously for 1 minute until the coconut is well incorporated and fragrant.
• 10. Turn off the heat immediately.

🔥 Serve

• Transfer the Cabbage Poriyal to a serving bowl.
• Serve hot as a side dish with steamed rice, sambar, and rasam.
• Pairs equally well with soft chapatis or curd rice for a light meal.