Muttokos Thoran
Equipment
- Food processor
- Blender
- Heavy-based Frying Pan
- Skillet
Ingredients
- 3 tablespoons Coconut grated, fresh
- 2-3 Shallots
- 2 Green chillies de-seeded (optional)
- 500 g Cabbage (1 small head), chopped
- Salt
For the tempering
- 2 teaspoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 Red chilli dried, halved
- 1 teaspoon Urad dal rinsed and drained
- 1 Curry leaves sprig
Instructions
- Put the grated coconut, shallots, chillies, and 1-1 1/2 tablespoons water in a food processor or blender and process to make a paste.
- Heat the oil for the tempering in a large, heavy-based frying pan (skillet) over medium heat. Add all the ingredients for the tempering and stir-fry for 1 minute, or until the mustard seeds start to splutter.
- Add the cabbage and season with salt. Reduce the heat, cover, and simmer for about 10 minutes, or until the cabbage is cooked and all the moisture is absorbed.
- Add the coconut-shallot paste and stir-fry for a few minutes until well mixed.
Nutrition
Calories: 364kcalCarbohydrates: 54gProtein: 11gFat: 15gSaturated Fat: 12gSodium: 407mgPotassium: 1273mgFiber: 21gSugar: 27gVitamin A: 985IUVitamin C: 284mgCalcium: 261mgIron: 6mg
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