Thengai Muttaikose (Coconut Cabbage)

I made this one a while ago. Back in May, I think. So some of the details are a little fuzzy. I think, though, that I made this when I had some fresh coconut on hand. (Although it can also be made with reconstituted dried.) It was... alright. But not spectacular. Probably not one I'll bother revisiting, personally. But it was nice to try it out.

Photo goes here.

Thengai Muttaikose

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 c. water
• 1 c. shredded fresh coconut (or 1/2 c. dried, reconstituted¹)
• 2-4 fresh green Thai, serrano, or finger chilies
• 1-2 Tbsp. canola oil
• 1 tsp. mustard seeds
• 1 Tbsp. skinned split black lentils (mapte beans/white lentils/urad dal)
• 4 c. shredded cabbage
• 2 c. frozen green peas
• 1/2 Tbsp. coarse sea salt
• 12 fresh curry leaves

Directions

1. Add the water, coconut, and chilies to a blender and purée.
2. Heat oil over medium-high heat.
3. Add the mustard seeds, cover, and cook until seeds have stopped popping (30-60 seconds).
4. Add the lentils and stir-fry until golden (15-30 seconds).
5. Add the cabbage, peas, salt, and curry leaves.
6. Pour in the sauce from the blender.
7. Reduce heat to medium-low, cover, and simmer until cabbage is tender (~10 minutes).

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¹ To reconstitute, pour an equal volume of boiling water over the dried coconut and soak for 15 minutes, then drain. ^Back