A spicy cabbage curry made with cabbage, spices and coconut.
- Cabbage - 1/2 cup (grated)
- Tur dal - 3/4 cup
- Salt to taste
- TO GRIND
- Urad dal - 1 tablespoon
- Whole red chillies - 4
- Cumin seeds - 1 teaspoon
- Chana dal - 1 tablespoon
- Grated coconut - 1/2 cup
- FOR SEASONING
- Coconut oil - 2 tablespoons
- Mustard seeds - 1/2 teaspoon
- 1 string of curry leaves
Wash and soak the tur dal for 35 to 40 minutes. Pressure cook the soaked dal with enough water upto 4 whistes or boil separately in a vessel till it becomes soft. Mash the dal and set aside.
Heat 1 teaspoon of oil in a pan. Stir fry urad dal, chana dal, cumin seeds, red chillies till light brown. Add grated coconut and fry for half a minute. Switch off the flame.
Grind all the roasted ingredients with little water to make a smooth paste and keep aside.
In a vessel, add the grated cabbage and little water. Add turmeric powder to it and boil for 10 to 15 minutes till the vegetable becomes soft.
Add the ground masala, mashed dal and salt and simmer for another 10 minutes on a low flame till it reaches a medium consistency. Adjust water accordingly.
Heat coconut oil in a tadka pan. Add mustard seeds and curry leaves. Once it stops spluttering, add to the cabbage curry. Mix well.
Serve hot with rice or rotis.