Muttakos Paruppu Thenga

15 Jun Muttakos Paruppu Thenga

Cabbage Vegetable Dish with Coconut

This recipe is inspired by Hema Athai (my Aunt), who figured out a way to reconcile her health consciousness with the challenges of feeding fussy Tambrams. I cook it often now, but somehow, her signature never vanishes from the dish.

INGREDIENTS – 4 PAX – (1) Cabbage – 500gms, washed well, really well, and chopped, (2) Coconut – 4 tbsp, shredded. (3) Salt – To Taste, (4) Dhania Powder – 1 tbsp. FOR TEMPERING – Oil -(1) 2 tbsp, (2) Mustard Seeds – 1 tsp, (3) Asafoetida – Pinch. (4) Green Gram Dal (Moong Dhuli dal) – 2 tbsp, (5) Curry Leaves – 3 sprigs, (6) Green Chilli – 2 (slit).

PREP – (1) Chop the Cabbage & wash well. (2) Steam in a steamer till al-dente. The magic of this dish lies in not over-cooking the cabbage, so take it off the steamer while it is still crunchy. (3) Soak Green Gram dal in a little water, for an hour or so. (4) Dessicate the Coconut.

COOK – (1) Add Oil to Pan, then the Tempering ingredients. (2) Just as they’re sizzling nicely, reduce the flame, and add in the Coconut. (3) Stir for mere seconds, then pour in the Steamed Cabbage. (4) Add Salt & Dhania Powder. (5) Remove from flame as soon as ingredients are mixed well. Serve hot.