Kose Porial - Cabbage Curry
At the mention of the very name, I remember the varied contortions that used to distort my husband’s face! He detested having to eat the ‘off white over cooked vegetable’, which also ‘smelt awful’. Hence cabbage curry was taboo at home, especially when we had guests at home. Somehow, the chances of spoiling a cabbage curry are more when compared to cooking other vegetables. Either it is over cooked or is half done!
My grandmother was an excellent cook who had strict rules about the dos and donts for good cooking. She cut the vegetable so finely that it cooked in a minute when she immersed it in boiling water. She would immediately drain and season it. The addition of fresh grated coconut made it more lovable.
My grandchildren love this simple curry when prepared to their taste. Adding boiled green peas makes it all the better. Though it is not his favourite curry, my husband holds no grudge against it any more.
INGREDIENTS
Cabbage – 1 (Medium size)
Salt - to taste
Sugar – 1 pinch
Turmeric powder – 1 pinch
Black mustard seeds – ¼ tsp
Urad Dal (Split Black Gram Dal) -1 tsp
Bengal Gram dal – 1 tsp
Dry Red chillies - 2
Curry leaves – a few
Oil – 2 tsps
METHOD
1. Clean and chop cabbage as finely and as uniformly as possible.
2. Heat oil in a pan and add mustard seeds.
3. When it splutters add the dals and roast till they are golden in colour.
4. Add broken chillies and curry leaves.
5. Add turmeric powder and fry.
6. Add the cut cabbage and stir once to blend with the seasoning.
7. Add salt and a dash of sugar and again blend well.
8. Cover the pan without letting any steam to escape, and let the curry cook over low flame.
9. Remove lid now and then to ensure its not over cooked or browning.
10. When the vegetable is half done and when it throws out water remove lid and increase the heat.
11. Let it cook in its own water until all the water is absorbed, and remove from fire.
12. Optional: Garnish with fresh grated coconut .
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