Cabbage Coconut Curry (Cabbage Kobbari Kura)

Ingredients:

1) Cabbage = 1Cup (Grated)
2) Coconut (Wet) = 1/4 Cup (Grated).
3) Salt = Acc to taste
4) Water = 2 cups.
5) Ginger (Allamu) = Small Piece
6) Green Chillies (Pachi Mirapakayalu) = 2-3 Pieces

Talimpu/Seasoning:

1) Oil = 1 Tbl Spoon
2) Mustard Seeds (Avalu) = 1/2 tsp
3) Cumin Seeds (Jeela Karra) = 1/2 tsp
4) Urad Dal (Minapappu) = 1/2 tsp
5) Red Chillies (Endu Mirchi) = 1 Piece
6) Cuury Leaves = 1 Spring
7) Asafoetida ( Inguva) = 1 Pinch

Method:

1) Take a cooking vessel add Cabbage,salt and required water and boil by covering with a lid, once boiled drain out extra water, squeeze Cabbage to remove excess wet, and keep aside.
2) Grind Ginger, Coconut, Cumin Seeds, Green Chillies
3) Take a small  pan add 1 tbl spoon of Oil after heating it add Mustard Seeds, Urad dal, Cumi Seeds, Red Chillies, Curry Leaves, Inguva and fry till they turn to slightly brown colour.
4) In the same pan add squeezed Cabbage, grinded paste and fry for 2min (If needed add some salt)

5) Finally garnish with Taalimpu / Popu as prepared in step 3

Cabbage Coconut Curry is ready to serve with Roti / White Rice

Coconut Rasam (Kobbari Rasam)

Ingredients:

1) Yellow Moong dal  (Pesara Pappu) = 1/2 Cup.
2) Green Chillies (Pachhi Mirapakayallu) = 3-4 Pieces (Cut into length wise).
3) Turmeric  Powder ( Pasupu) = 1/4 Spoon.
4) Coriander Leavs (Kottimera) = 1Tbl Spoon.(Optional).
5) Salt = Acc to taste.
6) Lemon = 1 big size.
7) Coconut (Brown colored which has more flesh) = 1
8) Coconut Milk = 2 1/2 Cup
9) Chilly Powder (Karamu) = 1/4 Spoon.
10) Oil = 1Tbl Spoon 

How to prepare Coconut milk

1) Cut the Coconut into pieces.
2) Then grind the Coconut pieces by adding some water and then filter and squeeze using muslin cloth

Method:

1) Clean Yellow Moong Dal once or twice.
2) Cook in a pressure cooker by adding some water for about 4 whistles.
3) After the pressure is released from cooker add Coconut Milk, Salt, Green Chillies, Turmeric Powder, Red Chilly Powder if needed, add some water and boil for about 10 min and garnish with popu and keep aside.
4) Let that cool for some time and squeeze lemon juice.

 Serve with hot rice and papad

Carrot Coconut Curry (Carrot Kobbari Curry)

Ingredients:

1) Carrot = 5 Pieces.
2) Grated Coconut = 1/4 Cup.
3) Green Chillies =(Pachimirapakayllu)=  4 Pieces.
4) Salt = Acc to taste.

Popu:

1) Mustard Seeds (Aavalu) = 1/4 Tea Spoon
2) Cumin Seeds (Jeela Karra ) = 1/4 Tea Spoon
3) Black gram (Urad Dal /Minapa Pappu) = 1/4 Tea Spoon
4) Dry Red Chillies (Endu Mirapakayalu) = 1-2 Pcs
5) Asafoetida (Inguva) = One Pinch
6) Curry leaves (Karivepaaku) = 1 Table Spoon
7) Oil (Sunflower Oil/ Vanta Nune) = 2 Tea Spoons

Method:

1) Peel skin of Carrots and clean once or twice
2) Cut the carrots into small pieces.
3) Take a small pan add some oil after heating it add seasoning / popu items then add carrots, Green Chillies  and some water add put the lid on it, cook until carrot becomes soft and then add salt to it.
4) Finally add grated Coconut and fry for a minute

Can be served with hot plain Rice OR Chapati.