Tuesday, September 30, 2008

Kaccha Kobi - Cabbage Salad



I do not know why this salad is called "Kachcha Kobi" in my family? It translates to "raw cabbage". I think it should have been at least called "Kobichi Koshimbeer" because after all, no raw cabbage heads are placed in your plates. :-D I think it might be a fusion food in my grandmother's kitchen where roasted, crushed peanuts give a Maharashtrian touch and the tempering of urad daal, byadgi chilies and methi seeds give a South Canara feel!! Whatever it is called, I love this simple salad and I sometimes have it as a light meal in itself.

Kachcha Kobi
Cabbage Salad
Ingredients
1 small cabbage, shredded fine
1/2 lemon, Squeezed (or as needed)
1 green chile, chopped
salt to taste
1/4 cup roasted, unsalted peanuts, crushed
A pinch of sugar
1 tbsp cilantro/coriander leaves, chopped
1 tbsp fresh coconut
Tempering
2 tsp oil
1/2 tsp mustard seeds
1/8 tsp fenugreek seeds
1/2 tsp urad daal
2 byadgi chilies, halved

Method
1. Mix all the ingredients for salad - using your hands.
2. Heat oil for tempering. Fry till urad daal becomes pinkish brown.
3. Add tempered oil on the salad. Mix well.
4. Serve.


Note -
1. Use fresh lemon.
2. The fenugreek seeds/urad daal become crunchy while eating this salad. Do not use fenugreek seeds, if you do not like to chew on the whole fenugreek seeds.
3. Shredded cabbage may appear high in quantity. But after adding lemon juice, it wilts and shrinks in quantity. Adjust salt accordingly.


This simple salad goes to EC's WYF: Soups, Salads & Starters event.
This post is also my contribution to Divya Vikram's Diet Foods event.

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