Ingredients:
1/2 cabbage, shredded or chopped
1/4 cup vanpayar / red beans ( 1/2 cup cooked)
1 cup grated coconut
3 shallots
3 green chillies
1/4 tsp cumin seeds
1/2 tsp turmeric powder
salt to taste
2 dry red chillies
1 sprig curry leaves
1 tsp mustard seeds
1 tbsp coconut oil
Preparation:
- Soak the vanpayar in water overnight and pressure cook it adding enough water and salt. Drain the water and keep it aside.
- Crush the grated coconut, shallots, green chillies, few curry leaves and cumin seeds together and keep it aside.
- Heat coconut oil in a pan and splutter mustard seeds.
- Add dry red chillies, curry leaves, cabbage, turmeric powder and salt and mix well and cook for 3-4 minutes at medium flame, stirring occasionally.
- Add crushed coconut mixture to this and mix well and cook covered for 2 minutes.
- Then add cooked vanpayar, mix well and cook covered for 2-3 minutes on low flame.
- Remove from flame and serve with rice…
