Ingredients:
Cabbage - 1 kg
Salt - 1/4 kg
Red chilli powder - 1/4 kg
Tamarind - 150 gms
Fenu greek Powder - 1 tbsp
Garlic paste - 1 tbsp
For talimpu:
Oil - 1/2 kg
Dry red chillies - 10 (chopped), channa dal and Urad dal - 2 tbsp
Mustard seeds - 1 tbsp, Garlic crushed - 1 tbsp, Curry leaves.
Method:
Cabbage - 1 kg
Salt - 1/4 kg
Red chilli powder - 1/4 kg
Tamarind - 150 gms
Fenu greek Powder - 1 tbsp
Garlic paste - 1 tbsp
For talimpu:
Oil - 1/2 kg
Dry red chillies - 10 (chopped), channa dal and Urad dal - 2 tbsp
Mustard seeds - 1 tbsp, Garlic crushed - 1 tbsp, Curry leaves.
Method:
- Wash and chop cabbage into small pieces. Dry them
inside of home by spreading on cloth.
- Add salt, turmeric and tamarind to cabbage pieces in a
mixing bowl and keep aside for 2 days.
- On third day take out tamarind from bowl and grind
along with red chilli powder, fenugreek powder, garlic paste.
Lastly add cabbage.
- Heat oil in kadai, add all talimpu ingredients and fry
till mustard crackles. Remove from fire then add cabbage pickle, mix well.
When it is cool, transfer to glass jar.
- Its shelf life is one year.
- Wash and chop cabbage into small pieces. Dry them
inside of home by spreading on cloth.
1 comment:
Nice good recipe will try it out
Post a Comment