Vegan cabbage recipe with coconut from South India.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 3
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 5-6 cups cabbage (thinly sliced [from 1 medium cabbage])
  • 4-5 curry leaves
  • ¼ teaspoon + ⅛ tsp mustard seeds
  • 1 teaspoon chana dal (split garbanzo beans)
  • ½ teaspoon urad dal (split black gram)
  • ⅓ cup coconut (grated)
  • 2 teaspoons oil
  • 1 green chili (sliced)
  • salt (to taste)

Method

  1. Heat oil in a pan on medium heat.
  2. Once the oil is hot add mustard seeds and wait till they start popping.
  3. Once the seeds splutter, add sliced green chilli, chana dal, urad dal and curry leaves.
  4. Saute till the chana and urad dal are light golden brown in color.
  5. Add the cabbage and cook on medium flame for around 8-9 minutes or till the cabbage is cooked but not mushy. Also add the salt.
  6. Switch off the flame, add the freshly grated coconut and mix.
  7. Serve with roti, paratha or as a side dish with rice and dal.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.