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
