Cabbage Rasam

Cabbage Rasam.

Cabbage is shredded and boiled in water along with moong dal. Rasam powder is used to flavor the rasam. Finally the cabbage rasam is tempered with whole spices.
Makes: around 4 Servings of Cabbage Rasam.

Ingredients:

• Cabbage 1 Cup Shredded
• Moong Dal 2 Tbsps
• Rasam Powder 1/2 tsp
• Tamarind 1 inch Piece
• Turmeric Powder a Pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 5
• Oil 1 tsp

Method of preparation:

Remove outer leaves, wash and shred the cabbage.
Bring to boil 2 cups of water in a sauce pot.
Add moong dal and cabbage.
Boil till moong dal becomes transparent, stir in tamarind extract, rasam powder, turmeric powder and salt.
Boil for 5 more minutes and remove from heat.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the rasam pot.
Serve cabbage rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well.

Source: Talimpu