Muttakose Kilangu
Equipment
- Heavy-based Frying Pan
- Skillet
Ingredients
- 3 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Chana dal rinsed and drained
- 1 teaspoon Urad dal rinsed and drained
- 10-15 Curry leaves
- 2-4 Green chillies de-seeded and cut into long strips
- 250 g Green cabbage (1/2 small head), finely shredded
- 3 tablespoons Coconut grated fresh
- Salt
Instructions
- Heat the oil in a large, heavy-based frying pan (skillet) over medium heat, add the mustard seeds, and stir-fry for 1 minute, or until they start to splutter. Add the dals and stir-fry for 1 minute, or until the dals change colour.
- Add the curry leaves and stir-fry for a further 1 minute. Add the chillies and stir, then add the cabbage and stir once to mix. Season with salt and mix again.
- Reduce the heat to low, cover, and cook for about 6 minutes, or until the cabbage is nicely glazed but still retains its crunch.
- Add the coconut to the pan and mix it in with the cabbage, stirring vigorously for 1 minute.
Nutrition
Serving: 4gSodium: 87mgCalcium: 41mgVitamin C: 76mgVitamin A: 156IUSugar: 3gFiber: 3gPotassium: 125mgCalories: 48kcalSaturated Fat: 1gFat: 2gProtein: 2gCarbohydrates: 8gIron: 1mg
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