Recipe Source: Deepthi
My husband comes from a large, close-knit family and is the youngest one among nine siblings. Some of his nieces and nephews are older than me and so obviously, they are our contemporaries than being the next generation. Though I am the youngest daughter- in-law in our family, there have been many DILs after me since M’s nephews got married in the recent years. Those girls are like my younger sisters because of the little age gap between us.
These new cooks and the experienced ones in our family who like my idea of preserving family / traditional recipes keep sharing recipes with me. It becomes more interesting when recipes come from people who have different regional backgrounds than me.This particular recipe is also courtesy of a relative. I truly enjoyed this different dry version of cabbage curry and thought of sharing it today.
4 cups chopped cabbage
1 small lime sized tamarind
3 Tbsp sesame seeds
6 red chillies
For tadka: 2 tsp oil, 1 tsp chana dal, 1 tsp mustard seeds, 1 tsp cumin seeds, a pinch of asafoetida, 1/4 tsp turmeric powder, few curry leaves
1/2 cup shredded fresh coconut (optional but recommended)
1/2 tsp sugar (optional)
Salt to taste
* Soak tamarind in about 1/4 cup of water until it softens. Or place the tamarind along with water in a microwave for 2 - 3 minutes. Squeeze the thick tamarind juice and keep aside.
* Slightly toast the sesame seeds and red chillies. Let cool and powder them.
* Cook the cabbage adding about 2 Tbsp of thick tamarind juice in a pressure cooker. Sprinkle some water also if needed or if you think the cabbage may burn. If the variety of cabbage you get leaves a lot of water when cooked then sprinkle only a little water.
* Add oil in a pan and add the tadka ingredients in the order mentioned. When the dals start turning reddish, add the cabbage, salt, sesame seed powder, coconut and sugar if using. Mix well and cook for a couple of minutes more. Turn off the stove.
* Serve with rotis / rice.
1. Actually I did the tadka in a pan and then cooked the cabbage adding tamarind juice. It takes longer this way because of the sour ness of tamarind I guess and surely doesn't qualify for the "curry in a hurry" theme. Then I came to learn that the cabbage is cooked in a pressure cooker in this recipe.
2. If you don't own a pressure cooker, then follow this method to cook it faster. Heat the oil to a pan / kadai and add the tadka ingredients. When the dals start turning reddish, add the chopped cabbage and cook covered on low flame until done. Then add the tamarind juice, coconut, sesame seed powder, salt and sugar if using. Mix well to combine and cook for a few minutes more for the flavors to mingle.
3. Also the original recipe did not have the coconut or sugar.
Check what the other marathoners in BM#5 are cooking today.
Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan along with me
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena
Seven Days of Indian Sweets: Shylaja, Srivalli
Seven Days of Regional Specials: Priya Yallapantula
Under 15 mins Quick Breakfast: Aarthi, Vaishali