Cabbage Poriyal

Ingredients:

cabbage - 2 cups (finely chopped)

Grated coconut - 1/2 cup (fresh or frozen)

Dry red chillies - 2 to 3

Oil - 1 tbsp

Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp

Chana dal - 1 tbsp

Hing  - a pinch (optional)

Turmeric powder - a pinch

Curry leaves - few

Salt - to taste

Preparation:

1. Heat oil in a pan and add mustard seeds, jeer, chana dal, curry leaves, red chillies torn into pieces and the hing. Keep the fire of low and make sure the chillies don't burn.  

2. Once mustard seeds start popping, add the shredded cabbage, grated coconut and turmeric powder and cook closed on medium flame until almost soft. Sprinkle some water if necessary. Make sure to check the water level in between. Cabbage gives out water when cooking so don't add too much to begin with.

3. Add salt. Keep on low flame and stir occasionally until the water content leaves the cabbage and coconut and the dish becomes dry - about 4-5 mins.