Ingredients:

• 1 cup – cabbage, finely cut
• 1/2 cup – Tuvar dal
• 1/2 cup – coconut, grated
• 1 tsp – cumin
• 8 – Red Chillies
• 1/2 tsp – Turmeric
• 1 tsp – oil
• 1 tsp – Mustard Seeds
• 1 tsp – Urad Dal
• Curry leaves
• Salt to taste

Method:

1. Cook toor dal separately in a pressure cooker.
2. Boil cabbage with 1 cup water, salt and turmeric.
3. Grind coconut, cumin and red chillies to fine paste.
4. Add cooked dal, and ground coconut mixture and curry leaves to cooked cabbage and cook for 10 mins on low flame.
5. Heat 1 tsp of oil, add mustard seeds and urad dal. When urad dal turns brown add baghar to cabbage poricha kozhambhu.
6. Serve hot with rice and vadams.

Recipe courtesy of Sify Bawarchi