Almost every aayi’s recipe I post here, has a sweet memory for me. So I love to prepare or eat these dishes. This kosambir is my Pachi’s (mom’s sister) recipe. She makes this often. This was a staple whenever my younger mam(mom’s brother) – Balumam visited her house in Belgaum. He would ask for this even when there was a feast for him. I would think how anyone can relish a raw cabbage dish so much. She used to prepare this for him even though he visited her home in midnight sometimes. If she didn’t have the stock of cabbage, he would run to market to buy it. I would look at them creating all the hungama about this dish, wondering what’s great about it? I had not developed a taste for this(mainly because I didn’t have courage to eat a raw cabbage dish and I chose not to taste it). After coming to US, I tried this a couple of times and the cabbage smell diverted me from this.
Then aayi made this last week. I loved the taste very much. Make sure to use only tender, white parts of the cabbage (the leaves are usually white as you go 7-8 layers inside cabbage). These leaves don’t smell bad. They are tender and crunchy. This kosambir had a strong flavor of peanuts and mild sour due to lime juice. I am sure I am going to make this again and again.
Something similar to this is Manisha’s carrot kosambir, which I have tried before and loved very much.
1 cup finely chopped cabbage
3/4 cup roasted and roughly powdered peanuts
2 chopped green chilies
1 tbl spn lemon juice
Roast the peanuts on a medium flame. Slightly rub them with hand till most of the skin goes off. Now coarsely powder them.
Mix green chili pieces and salt with hand. Mix cabbage pieces into it.
While serving, add peanut powder and give it a good stir. Add lemon juice, mix well and serve.
Serves : 2-3
Preparation time : 10mins