Ukda Tandul, Avnas Ambe Sasam and Cabbage Upkari

Ingredients

• 2 medium Ripe Mango (peeled and cubed, Alphonso or Kesar recommended)
• 1.5 cup Pineapple (peeled and cubed)
• 1 cup Fresh Grated Coconut (tightly packed)
• 1.5 tsp Mustard Seeds (for the ground paste)
• 4 whole Dried Red Chillies (Byadgi or Kashmiri variety recommended)
• 0.25 tsp Turmeric Powder
• 2 tbsp Jaggery (powdered or grated, adjust to taste)
• 1 tsp Tamarind Paste
• 1 tsp Salt (adjust to taste)
• 1.5 cup Water (divided for cooking and grinding)
• 2 tsp Coconut Oil
• 8 leaves Curry Leaves
• 0.25 tsp Asafoetida

Instructions

1. 1

   Cook the Fruits

   • In a medium-sized pot, combine the cubed mango and pineapple.
   • Add the jaggery, tamarind paste, salt, and 1 cup of water.
   • Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 10-12 minutes until the pineapple is tender but the mango pieces still hold their shape.
2. 2

   Prepare the Coconut-Mustard Paste

   • While the fruits are cooking, place the grated coconut, 1.5 tsp mustard seeds, dried red chillies, and turmeric powder into a high-speed blender.
   • Add 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed. The paste must be completely smooth to prevent any bitterness from the mustard seeds.
3. 3

   Combine and Simmer the Curry

   • Pour the ground coconut-mustard paste into the pot with the cooked fruits.
   • Gently stir to combine everything well. If the curry seems too thick, add a splash of warm water to reach your desired consistency.
   • Bring the curry to a gentle simmer over low heat. Cook for 5-7 minutes, stirring occasionally. It is crucial not to let it come to a rolling boil, as this can make the mustard taste bitter.

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.