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

This dish make a perfect accompaniment to a curry or daal. It's crunchy, fresh and bursting wth flavour, and brings an added nutrient boost to any Indian meal.

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


2 Tbsp 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, cut into quarters and then shredded
1 garlic clove, crushed
1 Tbsp cumin powder
4 Tbsp grated (or dessicated) coconut
a pinch of turmeric powder
1 Tbsp lime (or lemon) juice


Heat the oil in a large frying pan or wok. Add the mustard seeds and fry till they pop (about a minute). Add the turmeric, 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.