Ingredients:
Cabbage- finely chopped about 2-3 cups
Tool dal- 3/4 small cup
Grated coconut- 3/4 cup
Sambar powder/ coriander jeera powder- 1 spn
Chilli powder- 1 tsp
Turmeric powder- a pinch
Asofoteda- small pinch
Salt to taste
Tamarind juice- 2 tbsp
Jaggery- a small piece
Curry leaves, mustard seeds for
1 tsp oil
Method:
Boil the toor dal & Cabbage together in a cooker and mash it a little bit once its cooked. Keep it aside. Take the coconut, sambar powder, chilli powder, turmeric powder and grind it into a fine paste. Now heat the oil in a vessel, add mustard and curry leaves. Once the mustard crackles, add asofoteda and the cooked cabbage & dal and the ground coconut mixture. Now add the tamarind juice, salt & jaggery and bring it to boil.
Serve with hot rice.
Cabbage- finely chopped about 2-3 cups
Tool dal- 3/4 small cup
Grated coconut- 3/4 cup
Sambar powder/ coriander jeera powder- 1 spn
Chilli powder- 1 tsp
Turmeric powder- a pinch
Asofoteda- small pinch
Salt to taste
Tamarind juice- 2 tbsp
Jaggery- a small piece
Curry leaves, mustard seeds for
1 tsp oil
Method:
Boil the toor dal & Cabbage together in a cooker and mash it a little bit once its cooked. Keep it aside. Take the coconut, sambar powder, chilli powder, turmeric powder and grind it into a fine paste. Now heat the oil in a vessel, add mustard and curry leaves. Once the mustard crackles, add asofoteda and the cooked cabbage & dal and the ground coconut mixture. Now add the tamarind juice, salt & jaggery and bring it to boil.
Serve with hot rice.
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