Servings: 4 people
- 1/ 2 medium size cabbage chopped
- 1 small onion sliced
- ¼ cup grated coconut
- ½ tsp tamarind paste
- 2 tbsp black gram
- 4-5 round red chilies
- 2 tbsp coconut oil
- Salt to taste
- One strand of curry leaves
Saute the onions and cabbage with a tablespoon of coconut oil.
In a separate (small) pan, saute the black gram and red chilies with a teaspoon of oil until it turns a golden color.
Mix this to the sauteed cabbage and onion and add salt, tamarind paste, and coconut.
Blend all the ingredients with 1 cup of water.
Finally, garnish with seasoning: For seasoning, place a pan over medium heat with a teaspoon of oil and add mustard seeds, red chilies. As the mustard seeds start to sputter, add curry leaves to take off the heat.
Calories: 127kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Sodium: 3mg | Potassium: 29mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg