Name: Coconut Cabbage with Chiles and Green Peas (Thenga Muttaikose)
Yield: Serves 6
Cuisine: India
Ingredients: 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 4 fresh green Thai, cayenne, or serrano chiles, stems removed; 2 tablespoons canola oil; 1 teaspoon black or yellow mustard seeds; 2 teaspoons coarse kosher or sea salt; 2 cups frozen green peas (no need to thaw); 4 cups shredded cabbage (see Tip; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 12 medium-size to large fresh curry leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

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.

Ingredients

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

Method

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.
Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, cover the pan, and

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Ingredients

Method

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