Cabbage Porutu

1. 1
   prep

   Prep the cabbage.

   Remove the outer leaves. Halve, core, and finely chop the cabbage into small, even shreds. Rinse well and drain completely — excess water will make the porutu soggy.

   TIPPat the cabbage dry with a clean kitchen towel after washing. The drier the cabbage, the better it stir-fries.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat until shimmering.

   2.Add chana dal and urad dal; fry until they turn light golden (1 min).

   3.Add mustard seeds and let them splutter fully (30 sec).

   4.Add cumin seeds, dried red chilies, green chilies, curry leaves, and chopped ginger; sauté until fragrant (30 sec).

   TIPWatch the dals carefully — they go from golden to burnt in seconds. Keep the heat at medium.
3. 3
   saute · ~10 min

   Stir-fry the cabbage.

   1.Add the chopped cabbage to the kadai along with turmeric powder and salt.

   2.Toss everything well so the spices and tempering coat the cabbage evenly.

   3.Cover and cook on low heat for 8-10 minutes, stirring once halfway through.

   TIPDo not add any water. Cabbage releases its own moisture and cooks perfectly in the steam trapped under the lid.
4. 4
   saute · ~2 min

   Finish with coconut and crisp it up.

   1.Remove the lid. Check that the cabbage is tender but still has a slight bite.

   2.Add the grated coconut and stir-fry uncovered on medium-high heat for 2 minutes until any remaining moisture evaporates.

   TIPThis final uncovered stir-fry is what gives the porutu its characteristic dry, non-soggy texture.
5. 5
   garnish

   Garnish with coriander leaves and serve hot.

   Turn off the heat. Scatter chopped coriander leaves on top and give it one last gentle toss.

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