Cabbage (muttai kosu) poriyal recipe

INGREDIENTS:

1. Cabbage (Muttai kosu) - 250 grams
2. Curry leaves (optional) - 5
3. Shallots (Chinna Venkgayam) - 3
4. Shredded coconut - 1 and 1/2 teaspoon (tsp.)
5. Hot dry chili - 3
6. Mustard seed - 1/2 teaspoon (tsp.)
7. Split black gram - 1/2 teaspoon (tsp.)
8. Oil - 3 tablespoon (tbsp.)

PREPARATION:

1. Cut the cabbage into fine pieces. Cut shallots into small pieces. Break up the hot dry chili.
2. In a pan heat up oil add the mustard seed, Split black gram and cooking until mustard seed stop splattering.
3. Now add the cut shallot, curry leaves, hot dry chili and cook until the shallot turns golden brown.
4. Now add the cut cabbage, sprinkle little water and salt for taste.
5. Cover and cook the cabbage in low flame  until its cooked. Time to time stir, sprinkle water in between to prevent from getting burnt. NOTE: keep in mind cabbage release water as well.
6. Once the cabbage is cooked serve.

NOTES: