About:

This dip became our new favorite thing. It was thick and creamy while still being light and refreshing. Neither the cilantro or chili flavors were overpowering but there was something about it that made us keep coming back for more. I loved that all of the ingredients were items I had in my kitchen already so I began trying to use those ingredients to replicate it.

Yields: 4-6servings
Preparation time: 15 minutes
cooking time: 3 minutes

ingredients:

• Chopped cabbage-2cups
• Chopped onion-1medium
• Chopped ginger-1/2inch
• Chopped garlic-3cloves
• Red chillies-3
• Cumin seeds-1tsp
• Salt- 1tsp (or as per taste)
• Oil-1tsp

For tempering/ seasoning:

• oil-2tsp
• mustard seeds-1tsp
• curry leaves-8-10
• Asafoetida/ hing- pinch

Procedure:

• In a pan heat 1tsp oil and add cumin seeds, ginger- garlic, red chillies and saute for few seconds.
• Add chopped cabbage, onion and saute for 6-8 minutes or until almost cooked.
• Turn off the flame and allow it to cool a little and then place the mixture in the food processor/blender, add some salt, water 1-2 tbsp at a time and blend to smooth paste.
• Now heat oil in a saucepan add mustard seeds, as it splutters, add asafoetida, curry leaves saute for a minute and then top it over the ground paste.
• Give it a mix and serve with rotis/dosas/idlis.