At my native, people add shrimps and clams in many different gravies. But I never knew cabbage and shrimps could be paired. When my aayi told me about this, I said, “you must be kidding!!!, shrimps with cabbage? how does that taste?”. So instead of arguing with me, aayi went ahead and prepared this. Ohh it was so tasty.
While growing up, I had a very strong dislike for cabbage. Apart from cabbage vada , I would not eat any dishes that had this vegetable. That must be one of the reasons I don’t remember eating this gravy. Now that I have started liking cabbage, I simply loved this combination. The shrimps give a very nice aroma as well as taste to it. Try it to know what I am talking about.
Ingredients: 1 cup shredded cabbage or shredded radish 3/4 cup toor dal 1/2 cup fresh/frozen coconut 5-6 red chilies 3/4 cup chopped onion 3/4 cup shrimps 1/4 tea spn tamarind extract or 1 piece tamarind A pinch turmeric 1 tea spn coriander seeds Oil Salt
Method: Cook toor dal with turmeric in pressure cooker. Similarly cook cabbage and 1/4 cup onion. You can cook both together in pressure cooker, use bottom vessel for the dal and topmost vessel from cabbage-onion. Heat a little oil and fry coriander seeds. Grind them with coconut, tamarind, red chilies. Heat a little oil and fry remaining onion till they turn brownish. Add shrimps and fry till they become white. Add the ground paste, salt, dal , cabbage-onion. Cook for about 5-6mins. Serve hot with rice.
Serves : 4-5 Preparation time : 20mins
Adults only chutney – Attempt this only if your taste buds are mature enough to handle very spicy dishes :).
North Karnataka food is very popular for its spicy dishes. This must be one of the spiciest cuisines of world. People here eat raw green chilies with rice or rottis . When I say raw green chilies, they are not the mild ones available here in US. They are the very spicy variety. Most of the North Karnataka people are vegetarians. Most of the recipes are centered around onion, garlic, chilies and peanuts. Even though I can’t tolerate so much heat, I absolutely love the taste of all these dishes. When I cook at home, I make these dishes a bit less spicy.
This chutney is a classic example of very hot chutneys served along with rice or rottis . This is one of those dishes that are made in advance and saved for a week or so. When people eat this, most of the times their faces turn red, but still everyone likes this. I reduced the amount of chilies to suit our taste buds.
Ingredients: 20 green chilies 1/2 cup chopped onion 1/2 cup peanuts 1 tea spn jaggery 1/4 tea spn tamarind extract or 2 pieces of tamarind 1/2 tea spn cumin seeds 1 tea spn chopped garlic 1 tea spn chopped ginger 3-4 strands coriander leaves 4-5 curry leaves Oil Salt
Increase the amount of green chilies if you can handle more spicy dishes.
Method: Heat a little oil and fry green chilies. Take them out and add peanuts. Fry for sometime. Take them out. Now add curry leaves, onion, garlic, ginger and fry till onions turn translucent. Cool to room temperature. Grind all the ingredients and tamarind without adding water. Take out in an airtight container and refrigerate. This remains good for about 1 week. Serve with rice or chapathis or rottis .
Serves : 3-4 Preparation time : 15mins
