Boiled Rice, Egg Pulimunchi and Cabbage Upkari

Ingredients

• 8 pcs Eggs (Large, hard-boiled)
• 6 pcs Byadgi Chillies (Dried, for color)
• 4 pcs Guntur Chillies (Dried, for heat)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Black Peppercorns
• 0.75 cup Grated Coconut (Fresh or frozen (thawed))
• 1.5 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in 1/2 cup warm water)
• 2 pcs Onion (Medium-sized; 1 roughly chopped for paste, 1 finely chopped for gravy)
• 6 pcs Garlic Cloves
• 1 inch Ginger (Peeled and roughly chopped)
• 0.5 tsp Turmeric Powder
• 3 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves (Fresh)
• 1.25 tsp Salt (Adjust to taste)
• 2 cup Water (About 1/2 cup for grinding and 1.5 cups for the gravy)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Eggs and Tamarind

   • Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs.
   • Drain the hot water and run cold water over the eggs to stop the cooking process. Peel the eggs and make 2-3 shallow slits on each one. Set aside.
   • If using whole tamarind, soak it in 1/2 cup of warm water for 15 minutes. Squeeze to extract a thick pulp, then strain and discard the solids.
2. 2

   Dry Roast Spices

   • In a dry skillet over low-medium heat, add the Byadgi chillies, Guntur chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
   • Roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darkened. Be careful not to burn them.
   • Remove from the heat and allow the spices to cool completely.
3. 3

   Grind the Masala Paste

   • Transfer the cooled roasted spices to a high-speed blender.
   • Add the grated coconut, roughly chopped onion, garlic cloves, ginger, turmeric powder, and tamarind paste (or pulp).

Ingredients

• 500 g Cabbage (finely shredded)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram lentils)
• 2 pc Dried Red Chilli (broken into halves)
• 10 pc Curry Leaves
• 0.25 tsp Hing
• 2 pc Green Chilli (slit lengthwise)
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (or to taste)
• 2 tbsp Water (for steaming the cabbage)
• 0.25 cup Fresh Grated Coconut
• 2 tbsp Coriander Leaves (chopped, for garnish (optional))

Instructions

1. 1

   Preparation: Rinse the cabbage thoroughly and shred it finely. You can use a knife, a mandoline slicer, or a food processor with a shredding attachment. Slit the green chillies lengthwise and set aside.

2. 2

   Tempering (Tadka): Heat coconut oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

   • Immediately add the urad dal and sauté for about 30-45 seconds, stirring continuously until it turns a light golden brown. Be careful not to burn it.
   • Add the broken dried red chillies, curry leaves, and hing. Sauté for another 20 seconds until the curry leaves are crisp and aromatic.
3. 3

   Cook the Cabbage: Add the slit green chillies and the finely shredded cabbage to the pan. Sprinkle the turmeric powder and salt over the cabbage. Toss everything together for about 2 minutes, ensuring the cabbage is well-coated with the tempering and spices.

   • Sprinkle 2 tablespoons of water over the cabbage. This creates steam to help it cook.
   • Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring once or twice in between. The cabbage should be tender but still retain a slight crunch. Avoid overcooking, as it can become mushy.
4. 4

   Garnish and Serve: Once the cabbage is cooked to your preference, turn off the heat. Add the fresh grated coconut and optional chopped coriander leaves. Gently mix everything together. Let it sit for a minute for the flavors to meld. Serve the Cabbage Upkari hot as a side dish with rice and dal, or with chapatis.