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Main Course

Cabbage Elisseri

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

4 tbsp Red gram (Thuvaraparippu)
1/2 Cabbage
1 tsp Turmeric powder
1 tsp Chilly powder
1 cup Coconut
1 tsp Cumin seeds (Jeerakam)
Salt, to taste
1 tsp Mustard seeds

Preparation

Step 1
Pressure cook red gram or toor dal.
Step 2
Add to it the chopped cabbage, turmeric powder, chilly powder, and salt.
Step 3
Grind together coconut and cumin seeds.
Step 4
Add it to the cabbage mixture.
Step 5
Cook the whole mixture on a medium heat for 15 or 20 minutes.
Step 6
Season with mustard seeds and coconut.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Cabbage Elisseri

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

4 tbsp Red gram (Thuvaraparippu)
1/2 Cabbage
1 tsp Turmeric powder
1 tsp Chilly powder
1 cup Coconut
1 tsp Cumin seeds (Jeerakam)
Salt, to taste
1 tsp Mustard seeds

Preparation

Step 1
Pressure cook red gram or toor dal.
Step 2
Add to it the chopped cabbage, turmeric powder, chilly powder, and salt.
Step 3
Grind together coconut and cumin seeds.
Step 4
Add it to the cabbage mixture.
Step 5
Cook the whole mixture on a medium heat for 15 or 20 minutes.
Step 6
Season with mustard seeds and coconut.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.