Directions
- 1In a pan, sauté the red onion until softened.
- 2Add curry leaves, garlic, and ginger.
- 3Add a pinch of salt and sauté.
- 4Add the slit green chilies and mix.
- 5Add sambar powder.
- 6Add half a can of coconut milk and mix.
- 7Add the rest of the coconut milk.
- 8Add tamarind concentrate and let it simmer.
- 9Cut the cabbage into quarters, leaving the core intact.
- 10Pour the sauce into a clay pot.
- 11Add the second can of coconut milk and a can of water.
- 12Add the rest of the curry leaves.
- 13Place the cabbage in the pot and gently stir.
- 14Cover and let it cook for about an hour, checking every 15 minutes.
- 15Garnish with cilantro.
Ingredients
- 1 red onion
- 1 handful curry leaves
- 2 cloves garlic
- 1 tablespoon ginger
- 1 pinch salt
- 2 Indian green chilies
- 1 tablespoon sambar powder
- 2 cans coconut milk
- 1 tablespoon tamarind concentrate
- 1 can water
- 1 handful cilantro
Equipment
panknifeclay pot
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