Name: Plantains and Cabbage with Pigeon Peas (Vazhaipazham Toram Paruppu)
Yield: Serves 4
Cuisine: India
Ingredients: ¼ cup plus 1 tablespoon oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones; 2 teaspoons coriander seeds; 2 tablespoons canola oil; 1 large plantain, peeled and cut into ½-inch cubes; 2 cups shredded cabbage (see Tip); 1 teaspoon coarse kosher or sea salt; ½ cup shredded fresh coconut; or ¼ cup shredded dried unsweetened coconut, reconstituted (see Note); 2 dried red Thai or cayenne chiles, stems removed; 10 to 12 medium-size to large fresh curry leaves; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 teaspoon black or yellow mustard seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Read this recipe carefully, as some of the ingredients sneak their way in in bits and pieces. It’s worth the attention when the noodle-like cabbage strips tangle with the cubes of waxy plantain in the smooth sauce of pigeon peas, sweet coconut, and pungent chiles. You will be eloquent in your praise and use highfalutin words like “yum.”

Ingredients

¼ cup plus 1 tablespoon oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
2 cups

Method

Place the ¼ cup pigeon peas in a medium-size saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 1½ cups water, the cabbage, and the plantain. Bring to a boil, uncovered, over medium-high heat.

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Ingredients

Method

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