Indian
Indian - Chutneys and Sides
Malabar Parotta
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 3 cups finely chopped cabbage
- • 1/2 cup grated fresh coconut
- • 1 tsp mustard seeds
- • 1 tsp urad dal
- • 2 green chilies, slit
- • 1/4 tsp turmeric powder
- • 8 curry leaves
- • 2 tbsp coconut oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Heat the coconut oil, pop the mustard seeds, add the urad dal and curry leaves, and fry until the dal turns golden.
2
Phase 2
Add the cabbage, green chilies, turmeric, and salt, and toss well over medium heat for 2-3 minutes.
3
Phase 3
Cover and cook for 5-6 minutes without adding water, so the cabbage steams in its own moisture and stays crisp.
4
Phase 4
Uncover, fold in the grated coconut, and dry out any moisture over high heat for a minute.
5
Phase 5
Serve warm as a side with parotta and curry, or with rice and a Kerala sadya meal.