South Indian cabbage with coconut
Saturday, 25th November 2017 by Chen
cabbage sliced

You can find mustard seeds and curry leaves at local shops specialising in Asian foods.


2 tbs vegetable oil
1 tsp mustard seeds
2 green chillies, chopped (or more to taste)
10 curry leaves
2 medium onions, sliced finely
1 medium cabbage, shredded
1 garlic clove, crushed
1 tsp cumin powder
4 tbs grated coconut
a pinch of turmeric powder
1 tbs lime juice


Heat the oil in a large pan. Add the mustard seeds and fry till they pop (about a minute). Add the green chillies, curry leaves and the chopped onions and lower the heat a little. Fry for about 5-10 minutes until the onions are soft. Add the cabbage and the rest of the ingredients apart from the salt and lime juice. Stir-fry on high heat till the cabbage is well coated with the oil. Add the salt, cover and cook on low heat for about 5 minutes until the cabbage is cooked but still a bit crunchy. Add the lime juice and stir in before serving.