Muttaikose poriyal

Sautéed cabbage

Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

In this very traditional southern Indian dry vegetable curry, cabbage is power cooked with a very simple seasoning of mustard seeds, curry leaves, salt and freshly grated coconut. At home we simply love the fresh flavours of cabbage when we add the least amount of spices.

Serve for lunch or dinner with your favourite sambal, and some steamed rice topped with ghee.

Preparation 15 minutes
Cooking 10 minutes


  • 1 teaspoon coconut oil
  • 1 teaspoon brown mustard seeds
  • teaspoons white urad dhal (hulled dried black lentils)
  • 1 fresh curry leaf sprig, leaves finely chopped
  • 1 Indian green chilli, slit in half lengthways
  • 500 g (1 lb 2 oz) cabbage, roughly chopped or thinly sliced
  • 20 g (¾ oz/¼ cup) freshly grated coconut


Heat the coconut oil in a large heavy-based frying pan over medium heat.

Add the mustard seeds and urad dhal and cook, stirring often, for 2–3 minutes, or until lightly browned.

Add the curry leaves, chilli and cabbage. Season with salt and give the mixture a stir. Sprinkle some water over, then cover the pan and simmer for about 5 minutes, or until the cabbage is firmly steamed and ready to eat.

Stir the grated coconut through, taste and season with more salt if required.

Serve immediately.