Tamil cabbage with coconut (Muttaikose poriyal)

1. Quarter the cabbage, cut out the core and shred very finely, then chop: in poriyal the cabbage is finely chopped rather than in strips.

2. Heat the coconut oil in a wide frying pan and add the mustard seeds; when they start to pop, add the urad dal and fry until golden.

3. Add the curry leaves and the green chillies, slit lengthways, and let them sizzle for half a minute.

4. Add the cabbage, turmeric and salt, toss and cook covered over medium heat for 6-8 minutes, stirring once or twice. No water is needed, the cabbage releases its own juices.

5. Cook uncovered for another 2 minutes to evaporate the remaining liquid, but keep the cabbage slightly crunchy.

6. Take off the heat, stir in the desiccated coconut and serve with sambar, rasam and rice.

Tip: Poriyal is the umbrella name for the dry coconut vegetable sides of Tamil cooking; it is made the same way with green beans, carrots or beetroot. Always add the coconut at the end so it keeps its fresh taste.