What matters is the water – yes, you might think you have to use less of it, but our family’s tip – don’t use it at all! Unless you have a rigid cabbage which needs some pre-cooking, you can completely avoid pre-cooking the cabbage in water if you want the perfect cabbage curry. Like all leafy vegetables, cabbage will wilt in water and in heat, and if you choose to use water, you will drain the nutrients away with it. The inner core of the cabbage is what is hard, its exterior is leafy, so it WILL get mushy if you cook it in water. The inner core is not hard to bite, and will cook easily without water. If you are still skeptical, then you can just sprinkle some water on the cabbage in stead of using lots of it.
All you need and have to do is –
1. Shredded cabbage
2. Green peas (optional)
3. Coconut – Compulsory!
4. Red Chillis
5. Mustard seeds, Salt, Hing, Curry Leaves, Split Urad Dal, Channa Dal
6. Turmeric is optional. I love my cabbage curry in shades of green and white. The peas stays fresh green, the coconut stays white, and the cabbage stays a very light greenish white.
In a pan, heat very little oil. Allow the mustard seeds to splutter, and then fry the curry leaves and red chillis followed by the dals. Directly add the shredded cabbage, sprinkle some salt, and make sure the heat is low to medium. Cover the pan, and let it cook. When the cabbage is done, you’ll notice it hasn’t wilted, gotten soggy or mashed up. And you’ll also notice it has cooked well. You have basically allowed it to cook in its own steam! Add the green peas, coconut and hing. Give it a stir and wait for the peas to soften. And that’s it!
Crunchy, quick to make, and delicious. Goes well with Rasam or Sambar rice. I love to eat it just like that too! You can also make this with Moong dal instead of the peas. All you do is boil the moong dal in water and add it to the cooking cabbage. Everything else stays the same.