A dry, stir fried curry of shredded cabbage, spiced with mustard seeds and curry leaves.
This dish, muttaikose poriyal, is an example of a south indian vegetarian recipe that features the one main ingredient – in this case cabbage. There several poriyal recipes in this book, largely because we like them. They are simple, easy to prepare, and are amongst the healthiest foods in this book.
The secret to good poriyal is to use really good, fresh vegetables and cook them no longer than you need to. Fresh coconut, which is added at the end of the cooking helps too.
An ideal poriyal will have vegetables with crunch, some bite from the chilli, and subtle background from the mustard seeds and oil, and the curry leaves.
There is another famous south indian dish based on cabbage, called thoran, which I will post shortly.
Heat oil in a pan on medium heat, add mustard seeds and cook until seeds start to pop.
Add green chilli, urad dal and curry leaves. Fry, sirring frequently for three minutes or until dal is golden brown.
Add the cabbage and salt, mix well and cook on medium heat for around eight minutes, stirring frequently. You want the cabbage just cooked and retaining some crunch.
Remove from heat and stir the grated coconut through. Serve.