Today we have something a little different. This is a really flavourful side dish I served with a larger Indian food meal. It went really well with curry and it definitely made for a slightly different than usual accompaniments. You can play around with the cabbages you use for this, if you want!
More with cabbage: Vietnamese Steak and Noodle Salad
Atul Kochar’s Kerala Style Muttakos Thoran
Serves 4 | Prep 15 mins | Cook 15 mins
A little effort | Vegan | Gluten and Dairy Free
- 150g red cabbage, leaves shredded;
- 150g Savoy cabbage, leaves shredded;
- 150g white cabbage leaves shredded;
- 3 large Chinese leaves, shredded;
- 5 garlic cloves, peeled and sliced;
- 2 long thin green chillies, halved;
- 2 shallots, sliced;
- 2 tbsp coconut oil;
- 2 tsp black mustard seeds;
- 15 fresh or dried curry leaves;
- 1 tsp cumin seeds;
- 4 heaped tbsp grated coconut (fresh or frozen), plus extra to garnish.
Melt the coconut oil over a medium-high heat in a wok. Add the mustard seeds and stir until they pop. Add the garlic, green chillies and curry leaves, and stir them around to flavour the oil. Add the cabbages, the shallots, cumin seeds and 1 tsp salt. Stir-fry until the ingredients are mixed together.
Turn the heat to low. Stir in the grated coconut, then cover and leave for about 10 minutes, stirring occasionally, until the Chinese leaves are wilted and the cabbages are tender, but still with a little crunch. The cabbages are added added all at once, so they will have different textures, but just keep checking so they don’t over cook.
If you are using frozen grated coconut, leave out a little bit to thaw while you are cooking the cabbage.
When ready to serve, adjust the seasoning with salt, if necessary, and sprinkle with the remaining grated coconut.
I found this recipe in a Foodies Magazine, unfortunately not available online.