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Cabbage
Kolambu
From: Padma Bharadwaj
- Sydney, Australia
number served 4
- Cabbage - 1 small or 1/2 big finely chopped
- Toor Dhal - 1 cup
- Mustard seeds (1/4 tsp), Curry leaves and Urud dhal (1/4 tsp)
for garnishing
- Salt to taste
- Oil - 1 tsp
For masala:
- Mustard seeds-1/2 tsp
- Coriader seeds - 1 tsp
- Desiccated coconut - 1tbsp
- Dried Red chillies - 1-2 (or more depending on taste)
- Turmeric powder -1/4 tsp
- Rice or Rice flour - 1 tsp
Cut Cabbage and cook with salt (either in pressure cooker or directly
on stove with water). Drain water. Cook Toor dhal in pressur cooker
until soft.
Grind the masala ingredients (dry grind or wet grind if using
fresh coconut).
In a pan, add oil and splutter mustard seeds. Add urud dhal
and curry leaves. Add cooked toor dhal, cabbage and the ground
masala. Boil for 2 -3 minutes.
Tastes nice with Chapathi or hot rice.
This can also be prepared with Potato and spinach, Potato and
Dill, Just spinach, Cucumber, Pumpkin, Choko.
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