At my native, people add shrimps and clams in many different gravies. But I never knew cabbage and shrimps could be paired. When my aayi told me about this, I said, “you must be kidding!!!, shrimps with cabbage? how does that taste?”. So instead of arguing with me, aayi went ahead and prepared this. Ohh it was so tasty.
While growing up, I had a very strong dislike for cabbage. Apart from cabbage vada, I would not eat any dishes that had this vegetable. That must be one of the reasons I don’t remember eating this gravy. Now that I have started liking cabbage, I simply loved this combination. The shrimps give a very nice aroma as well as taste to it. Try it to know what I am talking about.
1 cup shredded cabbage or shredded radish
3/4 cup toor dal
1/2 cup fresh/frozen coconut
5-6 red chilies
3/4 cup chopped onion
3/4 cup shrimps
1/4 tea spn tamarind extract or 1 piece tamarind
A pinch turmeric
1 tea spn coriander seeds
Cook toor dal with turmeric in pressure cooker.
Similarly cook cabbage and 1/4 cup onion. You can cook both together in pressure cooker, use bottom vessel for the dal and topmost vessel from cabbage-onion.
Heat a little oil and fry coriander seeds. Grind them with coconut, tamarind, red chilies.
Heat a little oil and fry remaining onion till they turn brownish. Add shrimps and fry till they become white. Add the ground paste, salt, dal, cabbage-onion. Cook for about 5-6mins.
Serve hot with rice.
Serves : 4-5
Preparation time : 20mins