Cabbage Aava pettina Koora (Cabbage in fried mustard paste)
Submitted by
Sobha Siripurapu (Eastern Michigan University)
Ingredients
1/2 kg cabbage
2 tbsp mustard seeds
2 red chillies
1 pinch turmeric
1 1/2 tbsp tamarind pulp
Salt to taste
For the seasoning:
1/4 tsp mustard
2 red chillies
A few curry leaves
2 green chillies (cut into small pieces)
3 tbsp oil
(these last two ingredients need to be fried and have to be crunchy)
1 tbsp Bengal gram
1 tsp black gram
Serving size
N/A
Measuring units
Metric
Cooking Instructions
Cut the cabbage finely and cook with salt and turmeric. Drain the water (if any). Grind the mustard seeds and two red chillies into a fine paste. Heat the oil in a kadai and add mustard seeds (wait until mustard seeds splutter and then add the following) black gram, Bengal gram and 2 red chillies; add curry leaves and cut green chillies, mustard paste (fry it a little bit, tastes good that way). Finally add the cooked cabbage and tamarind pulp and cook for about 8 minutes. Goes well with rice or plain chapathis.