Cabbage Poriyal

Method

1. 1

   Heat the oil

   Set a large frying pan over medium heat for 1 minute, then add the coconut oil. It is ready when shimmering but not smoking.

2. 2

   Pop the mustard seeds

   Keep the heat at medium and add the mustard seeds for 30 to 60 seconds, until they pop.

3. 3

   Fry the aromatics

   Add the urad dal, curry leaves, dried red chilli and green chilli and cook for 30 seconds, until fragrant and the dal is lightly golden.

4. 4

   Add the cabbage

   Add the shredded cabbage and salt, then stir over medium heat for 2 minutes, until well coated in the spiced oil and just starting to soften.

5. 5

   Steam until tender

   Add the water, cover the pan and cook over medium-low heat for 5 to 7 minutes, stirring once halfway through, until the cabbage is tender but still has a little bite.

6. 6

   Evaporate excess water

   Remove the lid and cook over medium heat for 1 to 2 minutes, stirring, until any excess water has evaporated.

7. 7

   Finish the poriyal

   Stir in the coconut and cook for 1 minute, until warmed through. Take off the heat and mix in the lemon juice.

8. 8

   Serve

   Serve warm. The cabbage should be tender, not browned, with the coconut still fresh and distinct.

Tips

• Stand back when the mustard seeds pop, as they can jump from the pan.
• Keep the water to the stated amount so the cabbage steams rather than turns soggy.
• Stir once halfway through steaming for even cooking.

Swaps

• Use a neutral oil instead of coconut oil.
• Use a small pinch of chilli flakes instead of the dried red chilli.
• Use lime juice instead of lemon juice.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently in a pan.