Cabbage Kolambu

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Cabbage Kolambu

Padma Bharadwaj - padmabharad - 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