Poriyal (Cabbage & Coconut Stir-Fry)
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4 cups grated cabbage
3 tablespoons grated coconut (not sweetened or anything; the frozen type you can get at Asian markets is best but the unsweetened baking stuff should be OK)Heat up a frying pan to just below smoking, put two teaspoons of oil in it, and to that toss in a chili pepper, some curry leaf if you can find it, some mustard seed (a teaspoon or so) and some asafoetida (1/8 teaspoon); a bit of garlic (a clove) is optional but also works nicely, and some people like to put in a bit of turmeric for colour. When the mustard seeds start to pop, throw in the cabbage and toss to coat and soften. Near the end throw in the coconut, stir and let it cook until the cabbage has wilted somewhat.
The dish comes from the far south of India and is a really neat take on cabbage for if you're bored of coleslaw, cabbage rolls or Chinese-style preparations of it (my go-to cabbage stir-fry is from China and uses some smoked ham and black bean sauce but it's rather heavy and a bit more guilty than this stuff.) I often serve it alongside a bean dish or simple grilled meat with some rice. Indian and Chinese cooking are two of my interests alongside Italian Thai so I thought I'd share a bit.
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Well, thank you, that sounds delicious :clap2:
Thanks for sharing
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so nice the kitchen & cooking sections is having some activity again :d
thanks for the recipe i love anything with coconut :cool2: -
Thanks guys; if at some point either of you whip some up I'd love to hear how it turned out/if you liked it!
