Cabbage Kurma

This flavourful spicy kurma can be served along with veg rice, chapati, puri, thengai paal sadhaam or even parota. There is no onion, ginger, garlic in this recipe.

                                                   Cabbage Kurma

Cuisine: South Indian
Preparation Time: 20 minutes
Cooking Time:20 minutes

Ingredients:
Finely chopped cabbage - 1/4 kg
Chopped Green Chilies - 2 numbers
Tomato finely chopped - 1 or medium sized
Saunf: 1/4 tea spoon
Cinnamon: 1/2 inch piece
Green Cardamom: 1 number
Bay leaves: 1 number
Chilly Powder: 1 tea spoon
Turmeric Powder: 1/2 tea spoon
Curry Leaves: A few
Finey chopped  coriander leaves for garnishing.
Oil as needed
Water as needed

For Grinding:
Grated coconut; 1/4cup
Khas Khas: 1 & 1/2 tea spooon
Fried Gram: 1 tea spoon (Optional)

Method: 
1. Grind all the ingredients given for grinding seperately in a mixie jar adding water into a fine smooth paste. Keep it aside.
2. Place a heavy bottomed pan of the stove and heat it. Add 1 & 1/2 tea spoons of oil, add in saunf, cinamom, cardamon, bay leaves and fry it for less than a minute.
3. Now add the green chillies and finely chopped cabbage and stir well. Add turmeric powder, chilly powder and salt to taste. Mix it well, now add 1 & 1/2 cups of water till the cabbage is immersed. Close with a lid and leave it for 10 minutes.
4. When the cabbage is fully cooked, add the chopped tomatoes and cook for 5 minutes tilll it becomes soft.
5. Now add coconut paaste to the cabbage and add little water & mix throughly. Simmer it for 5 minutes or till the oil seperates.
6. Switch off the flame, transfer it to serving bowl and garnish with coriander leaves & curry leaves.

Note:
1. Adding fried gram is optional, as it suppreses the spicy flavours.