October 21, 2007
You Will Need:
Finely sliced cabbage - 1/2..3 to 4 cups shredded.
Onion- half of a small one, sliced finely.(optional)
Tiny Green chillies - 4
Grated coconut - 1/2 cup
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Mustard seeds - 1 tsp
Curry leaves - a sprig
Urad dal( optional)
Salt - to taste
Oil - 1 1/2 tablespoon (could do with less)
Mix the grated coconut and cumin powder together. Alternately you could pulse the chilies and cumin seeds and shredded coconut to a coarse mixture without adding any water.
Heat oil in a pan and allow mustard seeds to splutter. Reduce heat and add in the lentils and curry leaves. Then add the sliced onion and green chilies and saute for a minute. Now reduce heat and add the turmeric and cabbage into the pan and mix well. Make a well in the middle of the cabbage and add the coconut mixture and cover it with the cabbage. Maintain medium heat, add 1 tsp water,(again optional because too much of water will always spoil the dish. So be careful with the water.) and cover the pan. Let it cook for about 5 minutes and then give it a stir. Check to see if it is cooked. It's done when there is still a bite left to it..kind of like al dente.:) Be careful with the heat setting. Too high, it will get burnt.. too low, it will leave too much moisture. If there is excess moisture, stir on high heat for a minute. When it is almost done, take it off the flame and leave covered for 5 minutes.
Some cabbages don't need even the 1 tsp of water as the condensation from the lid will keep it moist. Some cabbages are thicker and may need another 3-4 minutes time to cook.