South Indian Cabbage
This is a delicious and nutritious recipe from the Southern region of India. South Indian food is usually cooked in coconut oil and contains a healthy garnishing of shredded coconut as well. My version is slightly different – Some of the ingredients typically used in this dish are not easily available and so I’ve modified the recipe to suit cooking in the US.
- ½ a medium sized cabbage – cleaned and thinly julienned
- 3/4 teaspoon black mustard seeds (available at any Indian store)
- 1 tablespoon vegetable oil
- 1 medium size clove of garlic, finely chopped
- 1 green chili (about 2-3 inches) crushed
- Shredded coconut
- Finely chopped coriander leaves for garnishing (available at any Indian store)
- A handful of unsalted, plain peanuts (not roasted)
- Salt to taste – about ½ teaspoon
- In a Pan, put the oil to heat (cook whole recipe on medium heat. Lower heat if you feel the cabbage is getting burnt / brown)
- When well heated, add the mustard seeds. When they start spluttering, add the garlic, chilies, and peanuts. Let all this fry in the oil for some time, till the peanuts and garlic are browned a little
- Now add the cabbage and mix well. Add salt and then cover the lid on the pan and let it all cook on a medium heat till the cabbage gets a little tender. No need to add water. Make sure the heat is not too high. The cabbage does not have to get brown.
- Garnish with shredded coconut and coriander leaves
- Have this as a warm salad or with daal and rice or as a light side dish with your main course.