Coconut is most loved in South India. Coconut and tempered cabbage make delicious, easy to prepare salad. A combination of red and green cabbage make the salad more interesting.
Ingredients:
Serves 4
½ plain yoghurt
1½ green cabbage (shredded)
½ freshly grated coconut
1 tsp finely grated ginger
1-2 green chilies (deseded and finely chopped)
salt to taste
Tempering
1 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
pinch or paprika or chili powder
How to make Cabbage and Coconut Salad:
Whisk yoghurt. Keep in a large bowl.
Toss cabbage, ginger, green chilies and salt and nix in the yoghurt so that the ingredients are mixed evenly.
Heat 1 tbsp of oil, reduce the heat. Add cumin seeds and mustard seeds. When they crackle, remove from the heat and pour over the salad. Serve.