Saturday, August 20, 2011

Cabbage sambar/Kosu huli/Kosu pulusu

Cabbage is a green that we love, specially too cook. Cabbage sambar is a simple sambar recipe, one that can be served when there are loads of people at home.

Thank you Datthatreya for the picture.

Preparation time: 25-30 mins

Serves: 4


Medium sized cabbage 1
Pigeon peas (Toordal/ Kandipappu) 1cup (75gms)
Tamarind (Imli/Chintapandu) 1 blob
Coriander 2 strands
Curry leaves 4-5
Sambar powder 2 tbsp
Ghee 1 tbsp
Mustard seeds(Rai/ Aavalu) 1 tsp
Cumin seeds (Jeera/ Jeelakarra) 1 tsp
Pinch turmeric (Haldi/pasupu)
Pinch Asafoetida (Hing/Inguva)
Salt to taste
Fresh and grated coconut


Pressure-cook the pigeon peas and a pinch of turmeric to 3 whistles. Cool and mash well to make a thick paste.

Wash and cut the cabbage into small cubes. Add around one and a half cups water, salt, coriander, a blob of tamarind/tamarind paste as available and boil until the cabbage turns soft.

Add the mashed pigeon peas, stir and leave to cook for another 5 mins on medium heat.

Add sambar powder and leave to boil. As the sambar boils, Heat ghee in a separate pan, add mustard seeds and as they pop add, cumin seeds, curry leaves and a pinch of asafoetida.

Season the sambar with the tempering. Garnish with fresh and grated coconut before serving. Cabbage sambar is a rice supplement and tastes great with ghee topped rice.

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