Shredded green cabbage 100 gms, diced carrots 100 gms, green peas 75 gms, 6 fresh curry leaves, 1/2 tsp mustard seeds, fresh coconut grated 50 gms, 2 dry red chillies, 1/2 cup diced onion, 1/2 tsp cumin seeds, 1 tbsp washed urid lentil, 1/4 cup vegetable oil, salt to taste.Serves -> 5
Heat oil in a wok and add lentils, mustard seeds and dry chillies for 1 minute, add carrots and continue cooking for a few minutes. Now add the green peas and further cook another 2 minutes and finally add the cabbage, salt to taste, and cook for 3-4 minutes during which add the curry leaves, cumin seeds and the onions.
Once the dish is ready add the grated coconut, mix thoroughly, and cover the pan to retain the aroma.
This recipe demonstrated by Chef Madhavan Nair..
This dish originates from Kerala, South India.