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Cabbage Kobbari (Cabbage with Coconut)
Essence of South Indian Vegetarian Cooking!
3 cups shredded cabbage
1/4 tsp. black mustard seeds (aavalu)
1 tsp. split black gram (urid dal, urad dal, Minapappu)
1 cup coconut powder (no oil)
2 medium green chilis
1 fistful coriander leaves (dhaniya)
4 Tbls. vegetable oil
1 tsp. sugar
salt, to taste


In a pot, add 1/4 to 1/2 cup of water to shredded cabbage, sugar, and salt. Cover with lid, and boil until water evaporates.

In a skillet, heat oil and add mustard seeds. When they pop, add sliced green chilies and coriander leaves. After two minutes, add grated coconut and fry for two more minutes. Next, add cabbage and stir for 7 minutes on medium heat.

Note- Goes well with white rice. Its also good as a stuffing for dumplings, or to mix in vegetable salads or yogurt!

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Preparation Time: 10 min Serves: 4
Recipe Origin: India
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