Put ground paste in a pan, cover with cabbage.
Sprinkle some salted water, cover and cook till steam is given out.
Stir gently, sprinkle some more water, cover and keep aside.
Heat oil in a small pan, add rice and mustard seeds.
Allow to splutter, add chillies, curry leaves and onions.
When onions are transparent, pour over cabbage mixture.
Simmer again, stirring gently, till all water is evaporated.
Serve hot with rice, chappati, etc.
Making time: 15 minutes
Makes: 6 servings
Shelflife: 1 day
Grind to a paste:
3/4 cup fresh coconut grated
1/2 tsp. cumin seeds
3 flakes garlic
2 green or red fresh chillies
2-3 pinches turmeric powder
Introduction to Kerala Dishes