Cabbage and Green Peas with Fresh Coconut
2 cups shredded cabbage,
1 cup shelled green peas,
1 cup freshly grated coconut,
2 green chillies (or as per taste),
1/2 tsp turmeric powder,
Salt to taste,
2 cups water (for cooking),
For tempering –
1 tbsp mustard seeds (rai),
1/2 tbsp urad dal,
10-12 curry leaves; washed and pat dried,
2 tbsp refined oil.
Heat a pan with oil for tempering. Add mustard seeds and urad dal. Once the seeds start crackling, add curry leaves. Then add shelled green peas and shredded cabbage. Add salt and turmeric. Mix everything well.
Add water and cover with lid. Cook covered, on low-medium flame for 5-7 minutes or until the vegetables become tender. Uncover and stir occasionally to avoid burning at the bottom of the pan.
In a small grinder, grind together grated coconut and chillies into a paste. Do not add water. Add this paste to the cooked vegetables and mix well. Serve as a side dish with sambhar rice, rasam rice or with chappati/roti.