Wednesday, May 2, 2018

CABBAGE KISMURI

CABBAGE KISMURI

In our Konkani cuisine we make different types of "kismuri" which is a kind of salad. Kismuri is typically served as an accompaniment to the main meal.

Elsewhere in this blog you will find recipes for Carrot Kismuri and Happola Kismuri.

Today's kismuri is made of cabbage and onions. I tried this out recently, inspired by my friend Sudha Kamath's post in a foodies group in which we are members.

For best results, use a tender cabbage and mix the kismuri just before you serve it.

I hope you will enjoy this as much as we did.




Ingredients:

  • Cabbage, chopped, 2 cups
  • Onion, medium sized, finely chopped, 1, 
  • Fresh Coconut Gratings, 2 tbsp
  • Roasted Byadgi Red Chilies, 2
  • Tamarind, a small piece
  • Coriander Seeds, 1/2 tsp 
  • Salt, to taste
  • Lime Juice, juice of 1/2 a lime
Method:

Wash the cabbage and pat it dry before chopping
Chop the cabbage and onion and keep aside
Grind together the coconut gratings, roasted red chillies, coriander seeds, and tamarind in a small mixer jar to a coarse masala without adding any water
Transfer this masala to a mixing  bowl and to this add salt, the chopped cabbage and onions
Mix thoroughly
Finally stir in the lime juice, mix once again and serve immediately.