Thursday, April 25, 2013



This is a typical Konkani side dish made of cabbage and coconut-based masala. We call this a "sukke" in Konkani as it is in a semi-solid form. This side dish goes well in a meal where the main course is rice and dal. It goes well too as an accompaniment for rotis.

Remember that cabbage looks more voluminous when cut but shrinks when cooked, so add salt with care.

In the final stage of the cooking, I add cooked toor dal as I find that this enhances the taste.

  • Cabbage, medium sized, 1
  • Onions, medium-sized, 2
  • Fresh Coconut Gratings, 1/2 cup
  • Potatoes, 1-2
  • Coriander seeds (roasted), 1 tsp
  • Roasted Byadgi Red Chillies, 4
  • Salt, to taste 
  • Tamarind, a small gooseberry size ball
  • Mustard seeds, 1 tsp
  • Oil, 1 tbsp
  • Cooked Toor Dal, 1/4 cup

Wash and cut the cabbage without making it so fine that it becomes mushy when cooked
Wash, peel and cut the potato into small cubes
Chop the onions
Roast the coriander seeds and red chillies separately in a little oil, and keep aside
In a kadhai, add some oil and on medium heat add the mustard seeds.
When they splutter, add onions and saute it
Add the chopped cabbage and potato. Add a little water and stir.
Add the salt and keep it covered, on medium/low flame, for the cabbage and potato to get done
Grind together in a mixer the coconut gratings, roasted red chillies, tamarind, and roasted coriander seeds to a paste/masala, adding water as necessary
When the cabbage is nearly cooked, add the above ground masala and mix well
Add the cooked toor dal and keep stirring until the water evaporates to give you a semi-solid consistency
Serve hot

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