Spicy South Indian Cabbage (Cabbage Poriyal)
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
2 Tbsp. oil
½ tsp. mustard seeds
1/2 tsp. split black gram
4 green finger hot chiles, chopped
6 curry leaves
2 medium onions, chopped finely
1 medium cabbage, shredded
1 tsp. cumin powder
1/2 tsp. black pepper powder
1 garlic clove grated
4 Tbsp. grated coconut
a pinch of turmeric powder and salt to taste
1 tsp. lime juice
Heat the oil in a heavy-based pan. Drop in the mustard seeds and let them crackle. Add the split black gram and fry until it is light brown. Add the green finger hot chiles, curry leaves and the chopped onions. Fry over medium heat for about 3 minutes, or until the onions are pale.
Add the cabbage and the rest of the ingredients except the salt and lime juice. Stir-fry over high heat until the cabbage is well coated with the oil and looks glossy. Mix in the salt, cover and cook over low heat for about 5 minutes or until the cabbage is still crunchy but cooked.
Mix in the lime juice and keep covered for 2 minutes. Serve immediately with white rice and Indian bread.
Recipe from www.syvum.com.