Cabbage Poriyal

Heat coconut oil. Temper the oil with a teaspoon of cumin and mustard seeds. Add a fistful of curry leaves. As the fragrance is released add a couple of chopped up carrots.

A minute or two later add thinly sliced cabbage. Cook till they get soft and tender on high and medium heat. To know when its ready, simply eat a piece and check.

Garnish with grated coconut.

Eat as an accompaniment to rice and lentils or as a standalone salad.

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