Ukda Tandul, Paneer Ambat and Cabbage Koshimbir

Ingredients

• 250 g Paneer (Cut into 1-inch cubes)
• 1 tbsp Tamarind (Seedless, about a small lime-sized ball)
• 1 large Onion (Finely chopped)
• 1 cup Fresh Coconut (Grated)
• 4 tbsp Coconut Oil (Divided for roasting, sautéing, and tempering)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 5 pcs Dried Red Chillies (Use Byadgi or Kashmiri for good color)
• 0.5 tsp Turmeric Powder
• 1 tsp Jaggery (Grated, or to taste)
• 1 tsp Salt (Or to taste)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida
• 2.25 cup Water (Divided for soaking, grinding, and curry)

Instructions

1. 1

   Prepare the Masala Paste

   • Soak the tamarind in 1/4 cup of warm water for 15 minutes. Squeeze to extract the pulp, then strain and discard the solids. Set the tamarind water aside.
   • Heat 1 tbsp of coconut oil in a small pan over low-medium heat. Add coriander seeds, cumin seeds, fenugreek seeds, and dried red chillies. Roast for 2-3 minutes until fragrant, ensuring they don't burn.
   • In a blender, combine the roasted spices, grated coconut, turmeric powder, and the prepared tamarind water.
   • Add up to 1/2 cup of water as needed and grind to a very smooth, fine paste. Set aside.
2. 2

   Cook the Curry Base

   • Heat 2 tbsp of coconut oil in a kadai or heavy-bottomed pot over medium heat.
   • Add the chopped onion and sauté for 6-8 minutes until it becomes soft and translucent.
   • Pour in the ground masala paste. Stir well and cook for 7-10 minutes, stirring occasionally, until the raw aroma disappears and you see oil separating from the edges of the masala.
   • Add the remaining 1.5 cups of water, salt, and grated jaggery. Mix thoroughly and bring the curry to a gentle boil.
3. 3

Ingredients

• 250 g Cabbage (finely shredded)
• 0.5 cup Curd (whisked until smooth)
• 0.25 cup Roasted Peanuts (coarsely crushed)
• 0.25 cup Fresh Coconut (grated)
• 2 tbsp Coriander Leaves (finely chopped)
• 2 Green Chili (finely chopped)
• 1 tsp Sugar (adjust to taste)
• 0.75 tsp Salt (adjust to taste)
• 2 tsp Oil (for tempering)
• 1 tsp Mustard Seeds
• 0.25 tsp Hing
• 8 Curry Leaves

Instructions

1. 1

   Prepare the Salad Base

   • In a large mixing bowl, combine the finely shredded cabbage, grated fresh coconut, chopped green chilies, and chopped coriander leaves.
   • Toss these ingredients together until well mixed. Set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat oil in a small pan (tadka pan) over medium heat for about 1 minute.
   • Add the mustard seeds and wait for them to splutter and pop, which should take about 30-45 seconds.
   • Once the seeds are popping, add the hing and curry leaves. Be careful as the leaves will sizzle. Sauté for another 15-20 seconds until the curry leaves become crisp and aromatic.
   • Turn off the heat.
3. 3

   Assemble the Koshimbir

   • Just before you are ready to serve, add the whisked curd, salt, and sugar to the cabbage mixture. Mix well to coat everything evenly.
   • Immediately pour the hot tempering over the salad.
   • Add the coarsely crushed roasted peanuts.