A new wave of vegetarian cooking!

Warm Cabbage Salad


  • 1/2 cabbage shred
  • 1 tbsp suji (cream of wheat)
  • 2 to 3 Thai chile cut in halves
  • 1 stem of curry leaves rolled and julienne cut
  • 1/4″ fresh turmeric and 1/2″ ginger blend in small food processor
  • Salt to taste


  • 1/2 tsp mustard seeds
  • 1/4 tsp ajwain/carom seeds
  • 1 tsp urad daal
  • 1/4 10 1/8 tsp fenugreek seeds (methi)
  • Pinch of  asafoetida (hing)
  • 1 1/2 tbsp olive oil


Temper all of the above seasoning and add green chile, ginger, turmeric and curry leaves. Reduce heat, add suji and salt. Saute  for a min or 2 then add cabbage for 1 min. Garnish with shredded coconut and cilantro.


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