Kosugedde palya( cabbage palya)
Ingredients
Kosugedde ( cabbage)- medium sized—1
Ingredients for grinding
Grated fresh coconut—1/2 cup
Red dry bydagi chillies—2 to 3
Jeera (jeerige // cumin seeds)—1 teaspoon
Ingredients for seasoning ( oggarane)
Oil—2 tablespoon
Mustard seeds (sasive)—1 teaspoon
Jeera (jeerige //cumin seeds) —1 teaspoon
Channa dhal (kadale belle)—1 tablespoon
Urad dhal (uddina belle)—1 tablespoon
Asafoetida ( hing //ingu)—1/2 teaspoon
Curry leaves—few
Turmeric powder (arisina //haldi)—1/2 teaspoon
Jaggery powder ( Bella//gud)—1 teaspoon
Salt to taste
Lemon juice or tamarind juice—1 tablespoon ( optional)
Method
Wash and finely chop the cabbage.immerse in water for 5 to 10 minutes and drain.
Heat oil in a kadai (wok) or pan , on medium flame,once hot enough add mustard seeds and jeerige,wheat it starts cracking add in kadale belle,uddina belle,asafoetida.
When dhals turn to light brown add chopped cabbage to it and saute for a while.
Add in turmeric powder and jaggery powder and mix well.
Let it cook on medium flame,cover the kadai with a lid.
Just sprinkle little water . Do not add too much water . Palya becomes soggy.
Meanwhile grind grated coconut,jeera,red chillies in a mixer jar to coarse powder without adding water.
When the cabbage is cooked add salt mix well,keep stirring in between.
Finally add the ground masala to the cooked cabbage and cook for few more minutes.
When everything is blended well,switch off the stove.
You can add lemon juice and mix at this stage.( i have not added lemon juice).
Now cabbage palya is ready to serve.
Serve with hot cooked rice or chapattis.