South Indian Cabbage With Yogurt

1. 1

   Heat the oil over medium heat in a 14-inch wok or 12-inch skillet, and add the mustard seeds and dal (if using).

2. 2

   As soon as the mustard seeds begin to pop, add the cumin, chilies or cayenne, coriander seeds and turmeric.

3. 3

   Stir together, and add the onion.

4. 4

   Cook, stirring, until it begins to soften, about three minutes.

5. 5

   Add the cabbage.

6. 6

   Cook, stirring, for one minute until it begins to wilt.

7. 7

   Salt generously, stir together, cover and turn the heat to low.

8. 8

   Cook for about eight minutes until the cabbage is just tender.

9. 9

   Stir in the coconut, taste and adjust seasoning.

10. 10

    Keep warm.

11. 11

    Place the yogurt in a bowl, and place the bowl in a pot of hot water.

12. 12

    Stir until the yogurt is warm.

13. 13

    Scrape into the pan with the cabbage, and fold in.

14. 14

    Serve warm with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.