Cabbage with Coconut(Cabbage thoran)

Name: Cabbage with Coconut(Cabbage thoran)
Total time: 600 s
Yield: 4-servings-as-s
Cuisine: Indian
Ingredients: cabbage shredded ); 1/4 cup coconut freshly grated (or fresh frozen; coconut grated that has been thawed to room temperature); 3 green chillies medium size slit length-wise; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tbsp urad dal (split black gram lentils); 1 tbsp chana dal (bengal gram lentils soaked in water for 10-15 mins); 1 sprig curry leaves of fresh; 1 tbsp coconut oil (or any other cooking oil); 1/2 tsp salt - or per taste

Indu @cook_7837266

[caption id="attachment_1320" align="alignnone" width="560"] Cabbage with coconut (Kerala style)[/caption]
This cabbage sabzi (vegetable side dish) was one of the first things I learned to cook when I started paying attention to my amma's cooking. This is a very simple and easy recipe with really a very few ingredients yet the beauty of this dish is in its simplicity. Many of my friends like this sabzi and were always asking me for the recipe so now I have also recorded a video showing the steps exactly. Grated coconut and coconut oil are what imparts the nice flavor to this dish. It is a nice vegetable side dish and goes well either with rice or chapati. I usually cook it when I have Fish curry and rice.
You can watch the video at:
[youtube=http://www.youtube.com/watch?v=5DtW9Xrgl1U&w=420&h=315]
You will need:
1/2 of a medium size cabbage (approximately 3 cups of

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Ingredients

10 mins

4-servings-as-s

cabbage shredded )
1/4 cupcoconut freshly grated (or fresh frozen
coconut grated that has been thawed to room temperature)
3green chillies medium size slit length-wise
1 tspmustard seeds
1 tspcumin seeds
1 tbspurad dal (split black gram lentils)
1 tbspchana dal (bengal gram lentils soaked in water for 10-15 mins)
1 sprigcurry leaves of fresh
1 tbspcoconut oil (or any other cooking oil)
1/2 tspsalt - or per taste

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Steps

10 mins

1

Method: Finely shred the cabbage(long and thin). Heat a medium size pan (kadai) and add the coconut oil to it. When the oil gets hot, add the mustard seeds and lower the flame and let it splutter. Next add the cumin seeds, urad dal and the soaked chana dal (draining the water out before adding). Let these roast for about 30 -60 seconds on medium heat until the urad dal seeds turn slightly golden brown. Next add the green chillies and the curry leaves along with the stem. Next add the s...