Kobi chi koshimbir/Patta Gobhi Kachumber
(A simple Indian raw cabbage salad).
What is a taxi driver’s favorite vegetable? It’s a CAB- bage! Lol! Jokes apart, but just look at this everyday vegetable! Isn’t it gorgeous? The leaves that make a beautiful floral pattern, the lovely green color, and the vein-like texture on each leaf. This beauty is absolutely marvelous.
Photographing food has given me the perspective to look at the beauty in these everyday things ... I thank god for this beautiful viewpoint every day!
So no special points for guessing that today’s recipe is one that uses cabbage. A very simple salad, which can be made in no time. The important point to remember while making this salad is that we have to use only the tender part of the leaves and discard the thicker parts. So let us begin making this simple dish.
Ingredients
2 cups cabbage leaves finely chopped
2 tbsp groundnut oil
1 tsp mustard seeds
1/2 tsp turmeric powder(haldi)
1/2 tsp red chili powder (lal tikha powder)
4 tbsp roasted peanuts powder
1 tbsp lemon juice
1 tbsp freshly grated coconut(optional)
coriander leaves finely chopped
Method
Finely chop the tender leaves of the cabbage.
In a small pan /tadka pan, heat oil on low flame. Add mustard seeds. When they splutter, add turmeric powder, and red chili powder. Turn off the heat. Let this tempering cool down.
Add the tempering to the chopped cabbage. Add sugar, salt, roasted peanuts powder, lemon juice, and grated coconut. Mix well.
Garnish with coriander leaves.
CABBAGE KOSHIMBIR IS READY TO BE SERVED.
Notes -
To make peanuts powder, dry roast the peanuts on low flame till they change color, and start to splutter. Cool them, and then grind them in a grinder jar. You can store this roasted peanut powder in an air-tight container for a month.
Preferably, buy a small tender cabbage to make this dish. The leaves of a small cabbage are tender and taste good when eaten raw. If you don’t find one, buy the one that’s available and use its tender leaves to make this dish.
Make the tempering on a low flame, and be careful not to burn the spices.
The koshimbir tastes good without the use of coconut too. So feel free to skip it.
Kobi chi koshimbir/Patta Gobhi Kachumber/ Cabbage Koshimbir
Ingredients
- 2 cups cabbage leaves finely chopped
- 2 tbsp groundnut oil
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder(haldi)
- 1/2 tsp red chili powder (lal tikha powder)
- 4 tbsp roasted peanuts powder
- 1 tbsp lemon juice
- 1 tbsp freshly grated coconut(optional)
- coriander leaves finely chopped
Method
- Finely chop the tender leaves of the cabbage.
- In a small pan /tadka pan, heat oil on low flame. Add mustard seeds. When they splutter, add turmeric powder, and red chili powder. Turn off the heat. Let this tempering cool down.
- Add the tempering to the chopped cabbage. Add sugar, salt, roasted peanuts powder, lemon juice, and grated coconut. Mix well.
- Garnish with coriander leaves.
Notes
- To make peanuts powder, dry roast the peanuts on low flame till they change color, and start to splutter. Cool them, and then grind them in a grinder jar. You can store this roasted peanut powder in an air-tight container for a month.
- Preferably, buy a small tender cabbage to make this dish. The leaves of a small cabbage are tender and taste good when eaten raw. If you don’t find one, buy the one that’s available and use its tender leaves to make this dish.
- Make the tempering on a low flame, and be careful not to burn the spices.
- The koshimbir tastes good without the use of coconut too. So feel free to skip it.
