முட்டைகோஸ் குருமா | Cabbage kuruma | Abis Kaimanam

Welcome to our kitchen! Today, we're making a flavorful and creamy Cabbage Kurma. This dish is perfect for pairing with rice, roti, or even as a side dish. Let's dive into the ingredients and steps to prepare this delicious kurma.
Ingredients:
For the Paste:
2 tsp fennel seeds (sombu)
1 tsp cumin seeds (jeera)
10 green chilies
1 large piece of ginger
1 tbsp Bengal gram (chana dal)
½ coconut, grated
For Cooking:
2 tbsp groundnut oil
½ tsp fennel seeds (sombu)
½ tsp cumin seeds (jeera)
½ tsp black pepper
A few curry leaves
15 small onions (shallots)
2 medium tomatoes
Salt to taste
½ tsp chili powder (optional)
½ cabbage, chopped
1 potato, chopped
Instructions:
Preparing the Paste:
Grind the fennel seeds, cumin seeds, green chilies, ginger, Bengal gram, and grated coconut into a smooth paste. Set aside.
Cooking the Kurma:
Heat groundnut oil in a pan.
Add fennel seeds, cumin seeds, black pepper, and curry leaves. Sauté for a minute.
Add small onions and sauté until they turn golden brown.
Add chopped tomatoes and cook until they soften.
Add the ground paste and cook for a few minutes until the raw smell disappears.
Add chopped cabbage, potato, salt, and chili powder (optional). Mix well.
Add water as required to adjust the consistency and cook until the vegetables are tender.
Serve and Enjoy:
Garnish with fresh coriander leaves and serve hot with rice or roti.

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