Growing up as a child, dinner was always six o’clock sharp, no later and no earlier. I grew up on the same weekly menu for as long as I lived with my parents and they still, to this day, eat according to this same menu.
This routine seems to be deep-rooted, as I get older I see a pattern emerging; Sunday is pasta night, Monday mornings pepper rasam and in the evening chapati night, Tuesday morning is a garden inspired rasam and Fridays are becoming sandwich night.
On chapati night, I serve this simple dal, a quick guacamole and this cabbage carrot palya. It is a combination which goes well together and has become a regular on the table for years now.
I prefer to keep this palya simple, as it is normally served with other complex dishes. For a more deeply flavoured dish, add 1 tsp finely grated ginger, roughly chopped toasted cashews and a squeeze of lemon towards the end of cooking.
cabbage carrot palya
Preparation – 20 minutes
Serves 3 – 4, as a side dish
ingredients
2 Tbsp peanut or coconut oil
½ tsp black mustard seeds
1 Tbsp split channa dal
1 tsp split urad dal
12 curry leaves
2 – 4 Tbsp water
3 cups/200g cabbage
1 medium/80g carrot
1 tsp fine rock salt
1 tsp jaggery
¼ cup/20g dried shredded coconut
to serve
preparation
1. Finely chop the cabbage – measuring 3 cups, peel and grate the carrot using the larger side of a box grater – measuring 1 cup. Set aside.
2. In a skillet, on medium-high heat, add the oil and mustard seeds; when the seeds turn grey and pop, add the channa and urad dal – fry until both dals are golden-brown, then add the curry leaves and fry for a few seconds.
3. Turn down the heat, pour in the water and immediately add the cabbage. Cover and simmer the cabbage until cooked but still firm, stirring every few minutes – approximately 4 minutes. If there is any liquid left on the bottom, uncover and increase the heat to high until it has evaporated.
4. Stir in the grated carrot – cook 1 – 2 minutes more, uncovered, stirring until the carrot is soft.
5. Season with salt and jaggery, sprinkle in the dried coconut – combine well. If you like, add a small amount of finely chopped fresh coriander.
suggestions
- Use a variety of cabbage (Savoy Cabbage) with dark outer leaves for a variation in deep greens. It doesn’t affect the taste but the contrast is lovely.
variations
- In spring, add in fresh green sweet peas, when adding the cabbage.
- Replace the carrot with finely chopped fenugreek leaves.
