Cabbage Curry/ Poriyal/ Salad in 10 minutes

Cabbage is a common vegetable found in every country. It is very easy to cook and it also gets done very fast. It is delicious when well cooked and can smell awful and slushy when over cooked. My Amma and my Padhu chithi make it very well.They had a different approach to making them delicious. Padhu Chithi prepared the curry using a pressure cooker and my Amma used the kadai. Over the years I have adapted my own version and I thought it would be great to blog about it. I think cabbage poriyal can easily be passed as a salad with any kind of food especially if they are rice based. One can also improvise by adding udad dal, peas etc.

Gadgets:

Heavy Bottom Wok
Spatula
Measuring spoons
Cutting Board
Knife
Food Processor ( Helps to uniformly shred cabbage)

Ingredients:

Cabbage - 1 whole finely shredded ( please cut them or shred them uniformly, makes all the difference when cooking washed and drained well)
Oil - 1 tsp
Ghee - 1 tsp
Mustard Seeds - 1 tsp
Chilies - ( green or red whichever you may prefer) - 1
Cilantro - 2 tbsps minced
Curry Leaves - a few
Coconut - 3 tbsps ( optional)
Peas (optional)
Salt

Preparation:

1. Heat the heavy bottom wok on high heat. Add oil, ghee, mustard seeds. Allow the mustard seeds to pop and then add chillies and curry leaves. Add cabbage.

2. Mix well and allow the seasoning to coat the cabbage. Allow it to cook well before adding salt. Water will start to ooze when salt is added. Keep mixing the cabbage until the water evaporates. All this will happen in 4 minutes.

3. Garnish with cilantro,curry leaves and coconut and serve it hot.