Ingredients and method to make cabbage poricha kozhambu
3/4 cup split pigeon peas /tur dhal (pressure cooked in 1 cup of water until soft)
4 cups finely cut cabbage
water as required to cook the cabbage and for the gravy.
1/4 tsp turmeric powder
1 1/2 tsp of salt or according to taste
Grind together
3 tbsp coconut freshly grated or frozen thawed to room temperature
1/2 tsp whole black pepper
1/2 tsp cumin seeds
2 dry red chillies (or according to taste)
8 large curry leaves (optional)
seasoning
2 tsp oil
1 tsp mustard seeds
1 tsp split black gram dhal (udad dhal)
pinch of asafoetida (hing) (optional)
Cook pigeon peas/ tur dhal in 1 cup of water in a pressure cooker until soft and mushy (usually takes me about 3 whistles) and keep it aside.
Place the finely cut cabbage along with turmeric powder and salt in a heavy bottomed water along with sufficient water and let the cabbage cook.
In the meanwhile grind together coconut, whole black pepper, cumin seeds, curry leaves and dry red chillies along with a little water to a fine paste.
When the cabbage is cooked, add the mashed cooked lentils and the ground coconut paste.
Add water to achieve required consistency. Allow this mixture to simmer for a few minutes so that the flavors get blended together.
Adjust salt to taste if required.
Heat oil and add mustard seeds and split black gram to it. When the mustard seeds splutter and the black gram lentil turns reddish, add a pinch of asafoetida (if using) and pour the oil + mustard seeds + black gram lentil mixture on the kozhambu and mix well.
Serve hot with Indian Flat bread/ Roti or phulka or Plain rice with appalams/ papaddums or chips on the side.
Serves approximately 3-4
Notes
You can also used the stove top to cook the lentils, just cook it in a heavy bottomed pan with sufficient water until soft and mushy.
