This curry tastes good if it’s made spicy.

Ingredients

• 2 cups green cabbage shredded
• 2 medium carrots
• 1 teaspoon chili powder
• 1 ½ cups water
• ¼ teaspoon tamarind extract
• 1 teaspoon tomato paste
• ¼ cup coconut milk or milk
• Salt to taste
• 1 tablespoon oil
• ¼ teaspoon mustard seed
• ¼ cup sliced onion
• 2 garlic cloves finely chopped
• 1 strand curry leaves
• 2 dried red chilies broken into small pieces
• 1 teaspoon fennel seed
• ½ teaspoon cumin seed
• ½ teaspoon coriander seed

Method

Curry Powder:

• Dry roast fennel seed, coriander seed and cumin seed
• Grind them into a powder
• Keep aside

Make the curry:

• In a covered saucepan add cabbage, carrot, chili powder, water tamarind extract and cook for about 12 minutes or the gravy thickens
• Add tomato paste and cook for about 2 – 3 minutes
• Now add coconut milk or milk, ground curry powder and cook for another 4 – 5 minutes
• In a skillet add oil and add mustard seeds
• When the mustard seed start splattering add onion, garlic and fry until they are golden brown
• Add curry leaves, dried red chilies and fry for another one minute
• Add this fried onion mixture to the cooked curry and mix well
• Serve with rice or pittu

Yields: 2 -3 side dishes