Kempu Saasive Palya

Method

1. 1

   Prepare red cabbage or regular cabbage: Wash 2 cups kempu (red cabbage or any leafy greens). Finely shred into thin strips.

2. 2

   Make mustard-coconut paste: Blend 3 tbsp freshly grated coconut, 1 tsp mustard seeds, 2 green chillies, 1 tsp cumin and a pinch of turmeric to a coarse paste.

3. 3

   Mix with shredded vegetable: Combine the shredded cabbage with the mustard-coconut paste. Season with salt.

4. 4

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

6. 6

   Add shallots: Add 5 sliced shallots and cook 3 minutes.

7. 7

   Add cabbage-coconut mixture: Add the combined mixture to the pan.

8. 8

   Cover and cook: Cover tightly and cook on low heat 6-8 minutes until cabbage is wilted and cooked.

9. 9

   Toss on high heat: Open and toss on high heat 2 minutes to dry out.

10. 10

    Serve: Adjust salt. Kempu saasive palya has a distinctive mustard flavour from the raw mustard seeds. Serve with steamed rice and sambar.