• 1 large head of cabbage shredded
  • 1 packed cup shredded coconut
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds and 1 tsp black peppercorns pounded together coarsely
  • 2 green chilies minced
  • 1 tbsp grated ginger
  • 1/2 tsp turmeric
  • 1 sprig curry leaves 10-12
  • Juice of 1/2 lemon
  • Coriander leaves for garnish
  • Salt to taste


  1. In a large bowl, mix together the cabbage, coconut, ginger, turmeric, green chilies, and some salt. Set aside.
  2. Heat the oil in a large saucepan. Add the mustard seeds and when they sputter, add the cumin and pepper. Stir for a few seconds. Add the curry leaves and stir-fry for 30 seconds more.
  3. Add the cabbage-coconut mixture. Stir well to combine.
  4. Turn the heat to medium-low, cover the saucepan, and cook the cabbage for 15-20 minutes, or until it’s quite soft. Stir frequently to ensure it doesn’t stick at the bottom. If needed, add a couple of tablespoons of water.
  5. When the cabbage is quite tender, add to it the lemon juice and coriander leaves. Add salt f needed.
  6. Serve hot or warm.