The Britishers brought Cabbage to India, so most Indian homes were not familiar with it till a century ago. Some shunned it as India was fighting for freedom from the British rule. The British left India but they left behind not only their legacy of the English language, but also vegetables like Cauliflower, Carrot, Capsicum and turnip. The Indians innovated and adapted them with recipes to suit their palate. Presenting a simple but tasty Cabbage kismuri today. It is more like a salad a la the Indian way!!
- 1 large bowl chopped cabbage
- 1 large bowl chopped onion
- 1/2 bowl grated coconut
- Juice of one lemon
- Coriander leaves finely chopped
- 1 green chilly minced
- 1 tsp Coconut oil
- 1/2 tsp mustard
- 1/2 tsp urad dal 7 black gram dal
- 2 sprigs curry leaves
Tip in the chopped cabbage, onion, coriander leaves and grated coconut into a bowl. Crush the minced green chilly with salt and add it to the salad. Drizzle with lemon juice and mix well. Heat oil. Add the mustard. After it splutters add the urad dal. Once the urad dal turns golden yellow drop in the curry leaves and toss. Drop the seasoning into the salad. Mix and serve with Rice, Dal or even with Chapati.
Note: It tastes equally good without the seasoning, so those who are on an oil free diet may avoid it.
Copyright © 2018 by Vinaya Prabhu. All rights reserved