Podiyal

This dish originates from Kerala, South India.

Heat oil in a wok and add lentils, mustard seeds and dry chillies for 1 minute, add carrots and continue cooking for a few minutes. Now add the green peas and further cook another 2 minutes and finally add the cabbage, salt to taste, and cook for 3-4 minutes during which add the curry leaves, cumin seeds and the onions.

Once the dish is ready add the grated coconut, mix thoroughly, and cover the pan to retain the aroma.