Kosu Podi
Equipment
- Kadhai
- Heavy-based Pan
- Heavy-based Frying Pan
- Skillet
Ingredients
- 225 g Cabbage (1/2 small head), cut into 1-cm / 1/2-inch pieces
- 2 tablespoons Vegetable oil
- 1 tablespoon Chana dal rinsed and drained
- 1/2 teaspoon Urad dal rinsed and drained
- 1/2 teaspoon Cumin seeds
- 1 Onion sliced
- 1 teaspoon Garlic ground
- 1 Coriander (Cilantro) leaves bunch, chopped
- 6-8 Green chillies de-seeded and chopped
- 3 tablespoons Coconut grated fresh
- Salt
Instructions
- Pour in 125ml / 4 1/2fl oz (1/2 cup) water into a kadhai or large, heavy-based pan, add a little salt and the cabbage, then cover and simmer over very low heat for 10 minutes, or until tender. Remove from the heat and set aside.
- Heat the oil in a large, heavy-based frying pan (skillet) over medium heat, add the dals and cumin seeds, and stir-fry for about 1 minute, or until they are dark brown. Add the onion and garlic and stir-fry for about 5 minutes, or until the onion is golden brown, then add the cabbage and cook for a few minutes to reduce any extra water. Add the coriander and chillies and season with salt.
- Mix well, then remove from the heat. Sprinkle over the grated coconut and mix.
Nutrition
Serving: 2gSodium: 475mgCalcium: 82mgVitamin C: 63mgVitamin A: 185IUSugar: 11gFiber: 11gPotassium: 318mgCalories: 148kcalSaturated Fat: 2gFat: 3gProtein: 4gCarbohydrates: 28gIron: 2mg
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