Coconut Cabbage with Chiles and Green Peas

Thenga Muttaikose

Preparation info
  • Serves


    • Difficulty


Appears in

By Raghavan Iyer

Published 2008

  • About

A side dish like this one was always popular in my mother’s kitchen because cabbage was one of very few vegetables that were liked by everyone in the family. Cooked cabbage may elicit strong opinions pro or con in this country, but my six-year-old son loves it—so I know he is carrying on the family preferences.


  • 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note)


  1. Pour 1 cup water into a blender jar, and add the coconut and chiles. Puree, scraping the inside of the jar as needed, to make a creamy-white, thin sauce with flecks of green.
  2. Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, cover the pan, and