Podiyal

Recipe Ingredients

100		Shredded green cabbage
100		Diced carrots
75		Green peas
6		Fresh curry leaves
1/2 teaspoon	2.5ml	Mustard seeds
50		Fresh coconut - grated
2		Dry red chillies
1/2 cup	31g / 1.1oz	Diced onion
1/2 teaspoon	2.5ml	Cumin seeds
1 tablespoon	15ml	Washed urad lentils
1/4 cup	59ml	Vegetable oil
		Salt - to taste

Recipe Instructions

This dish originates from Kerala, South India.

Heat oil in a wok and add lentils, mustard seeds and dry chillies for 1 minute, add carrots and continue cooking for a few minutes. Now add the green peas and further cook another 2 minutes and finally add the cabbage, salt to taste, and cook for 3-4 minutes during which add the curry leaves, cumin seeds and the onions.

Once the dish is ready add the grated coconut, mix thoroughly, and cover the pan to retain the aroma.

Source:
Chef Madhavan Nair

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