Kempu Saasive Palya

Ingredients

• - 300g red amaranth with mustard
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare red cabbage or regular cabbage: Wash 2 cups kempu (red cabbage or any leafy greens). Finely shred into thin strips.
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. Mix with shredded vegetable: Combine the shredded cabbage with the mustard-coconut paste. Season with salt.
4. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
6. Add shallots: Add 5 sliced shallots and cook 3 minutes.
7. Add cabbage-coconut mixture: Add the combined mixture to the pan.
8. Cover and cook: Cover tightly and cook on low heat 6-8 minutes until cabbage is wilted and cooked.
9. Toss on high heat: Open and toss on high heat 2 minutes to dry out.
10. Serve: Adjust salt. Kempu saasive palya has a distinctive mustard flavour from the raw mustard seeds. Serve with steamed rice and sambar.