INGREDIENTS: Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhiballu), Chenna dal (bengalgram, senagaballu), Peanuts (groundnut seeds), Salt, Green chillies, Red Chillies, Onions, Turmeric, Curry leaves, Coriander, Coconut, Garlic cloves, Tamarind




PREPARATION:
  • Boil chopped cabbage in pressure cooker by adding pinch of salt and turmeric {If not can be done directly in kadaialso after popu / thadka is done by closing the lid and by sprinkling little water}

  • Cool them and drain water completely

  • Drained water can be used as soup by adding little salt and pepper

  • Place frying pan on flame

  • Heat 2 spoons of oil

  • Add avalu, jeera, urad dal, chenna dal, curry leaves and fry

  • Add chopped onions, cut green chillies and toss till transparent

  • Add cabbage and cook till water evaporates or dry

  • Add salt, turmeric and mix well

  • In a mixy jar add peanuts, coconut, red chillies, garlic cloves,tamarind and make an fine powder

  • Add grinded and roasted peanut powder

  • Cook for 5 more minutes

  • Dish out and garnish with coriander

  • Tastes good with rice, chapathis......

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