Cabbage dry curry (muttaikose poriyal)

Cabbage dry curry (muttaikose poriyal) - preparation time 15 to 20 mins
Soft cabbage is preferable to make this dry curry because it can be boiled easily and will be soft. You can also add split mung dal instead of channa dhal. Both will taste differently. I used to add mung dal more often as it is a best coolant for the body,


Health tips: Cabbage is good to bring down ulcer problem. While you boil cabbage for this you can extract the juice and drink (dont add salt)



Ingredients:-
Cabbage - 2 cup/200gms (chopped to small strips)
Channa split dhal (kadalai paruppu) - 1 tbspn (pressure cook with little water and keep)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dhal - 1 tbspn.
Grated coconut - 2 tbspn
Salt to taste
Water - ¾ or 1/2 cup (make sure the cabbage is immersed. Don’t add too much water and end up draining the water)
Green/ Red chili - 2 (finely chopped/split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)



Preparation method:-
Boil the water. Once it boils add the cabbage and boil till it becomes tender. If excess water, drain and use for sambar/rasam/kootu
In a tawa/kadai add oil and mustard. Once mustard splutters add the urad dhal, chili and roast it.
Add little chopped curry leaves, boiled cabbage and cooked dhal, coconut, remaining curry leaves and coriander leaves.