How to make South Indian Cabbage Masala Curry Recipe For Roti and Rice

Ingredients
    1/2 a cabbage, medium-sized, chopped
    1/2 an onion, finely chopped
    1 tsp tamarind pulp
    Jaggery, a small piece (optional)
    Salt to taste
    1 tsp mustard seeds
    6-7 curry leaves
    5-6 tsp vegetable oil

For Masala

    1 1/2 tsp coriander (dhania) seeds
    1 tsp cumin (jeera) seeds
    1 tsp chana dal (split bengal gram)
    5-6 red chillies
    3/4 cup grated coconut (fresh or dry)

Directions

    Roast the coriander, cumin, chana dal, and chillies in 4 tsp of oil until brown. In a blender or coffee grinder, grind these with the coconut and a little water into a coarse paste.

    Steam the cabbage in the microwave or on the stove.

    Heat 2 tsp oil in a wide skillet and add the onions. Saute until translucent.

    Add the ground masala and and fry for 3-4 minutes.

    Add the steamed cabbage, salt, tamarind and jaggery and cook for a 4-5 minutes until the flavors combine.

    In a small pan, heat 1 tsp oil and add mustard seeds. When the seeds start to splutter, add the curry leaves and pour over the curry.

    Serve the curry with plain white rice or roti.