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Remove the outside leaves of the cabbage if wilted and chop/shred it into equal-sized pieces. We could either chop it in the food processor or manually. Wash the chopped cabbage, drain, and keep it aside.
In a wide pan, heat coconut oil and add the seasoning ingredients - Mustard seeds followed by urad dal, red chilies, curry leaves, and asafetida.
Once the seasoning ingredients are fried, add the chopped cabbage and stir well.
Add the salt needed and mix again. Now cover the pan and let the cabbage cook on low-medium heat.
Don't overcook the cabbage. Let the cabbage have a mild crunch to it but make sure they are cooked. Evenly chopping the cabbage helps in uniform cooking without making it mushy.
Once the cabbage is cooked and there is not much moisture left in the vegetable, add the grated coconut and sugar if using.
Mix well and cook it for just a couple more minutes and then turn off the heat.
Serve the purple cabbage curry with rice and sambar or rasam.