1 1/2 cups cabbage (grated)
1 teaspoon coriander seeds
1 tablespoon tamarind paste
4 green chiles
1 teaspoon cumin seeds
1 fist full coriander
A few curry leaves
2 tablespoons oil
Salt, to taste
Servings: 2
1. Heat oil in a small skillet on low heat and when oil is hot add green chili and coriander seeds. Fry until the green chiles split and then remove them from the skillet.
2. In the remaining oil left in the skillet (still on low heat), add grated cabbage and salt and cover. In 5 minutes cabbage becomes soft. Now remove cabbage from skillet and let cool.
3. In a processor add cabbage, green chili, coriander seeds, tamarind paste, cumin seeds, coriander leaves and curry leaves and process for 2-3 minutes. Do not process for too long as it tastes better when it is slightly chewy.
Ready to Eat: immediately
Preparation Time: 15 minutes
Serving Ideas: Goes well with hot white rice with a topping of butter, chapathi.
Cuisine: Indian
1 teaspoon coriander seeds
1 tablespoon tamarind paste
4 green chiles
1 teaspoon cumin seeds
1 fist full coriander
A few curry leaves
2 tablespoons oil
Salt, to taste
Servings: 2
1. Heat oil in a small skillet on low heat and when oil is hot add green chili and coriander seeds. Fry until the green chiles split and then remove them from the skillet.
2. In the remaining oil left in the skillet (still on low heat), add grated cabbage and salt and cover. In 5 minutes cabbage becomes soft. Now remove cabbage from skillet and let cool.
3. In a processor add cabbage, green chili, coriander seeds, tamarind paste, cumin seeds, coriander leaves and curry leaves and process for 2-3 minutes. Do not process for too long as it tastes better when it is slightly chewy.
Ready to Eat: immediately
Preparation Time: 15 minutes
Serving Ideas: Goes well with hot white rice with a topping of butter, chapathi.
Cuisine: Indian
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