Total time
25 mins
Prep
10 mins
Cook
15 mins
Per head
£0.41
Difficulty
Easy
A quick, fragrant Tamil stir-fry of shredded cabbage tempered with mustard seeds, spiced with turmeric and crushed chillies, then finished with coconut powder. Light, comforting and completely plant-based.
Did you know?
In Jaffna Tamil cooking, mustard seeds are almost always the first thing into the pan - a technique called thalippu, or tempering. They're dropped into hot oil and left to pop and splutter, releasing a warm, nutty aroma before anything else is added. The name "sundal" more traditionally refers to boiled legume dishes across Tamil Nadu, but home cooks in Sri Lanka and South India freely use it for any quick-tossed vegetable dish finished with coconut.
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Ingredients
- 300g, finely shredded cabbage
- 160g, sliced onion
- 1½ tbsp vegetable oil
- ½ tbsp mustard seeds
- ½ tsp, to taste salt
- ¼ tsp turmeric powder
- ½ tbsp, to taste crushed red chillies
- 125ml water
- 20g coconut milk powder
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Cabbage Sundal
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