1 cup Shredded Cabbage
5 nos Green Chilly
1 tbsp Shredded Coconut
1/4 tsp Tamarind concentrate
1 tsp Mustard seeds
1 tsp Urad dal
1 tbsp oil
Salt to taste
Asafoetida as needed.
Method:
In a Kadai heat the oil and put in the mustard seeds and urad dal.
When the mqustard seeds pop add the asafetida and statue for a second, pour the mustard popped oil in a bowl and set aside.
In the same kadai statue the green chilly and the cabbage till the cabbage is half cooked.
Grind the sautéed chilly cabbage mixture along with salt, tamarind, shredded coconut to the desired consistency. Do not add a lot of water while grinding just sprinkling 1 tablespoon of water will be sufficient.
Add the popped mustard,urad dal mixture to the moxie and grind for a second.
Enjoy the cabbage thogayal with steamed rice and ghee.
