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