Cabbage batata sukka is a recipe which is quick and cooking time is less. To chop the cabbage fine I recommend using a food processor. Not just for this recipe you can use the same when making cabbage ambodo. Trust me it gives you very crispy fries. Coming to the cabbage batata sukke, I learnt this from my mother. As I love to experiment with the original recipe I have made some changes accordingly. To make this recipe much more easier, grate few coconuts whenever your free over the weekend and freeze it. Also, fry the redchillies and store it in an airtight container. This lasts crispy for a fortnight.
Cabbage – 2cups (finely chopped)
Onions – 1 (totally optional)
Potato – 2 (medium sized, chopped into 1/4 inch)
Grated coconut – fresh or frozen
Red chillies (fried in a little oil) – 7to8
Coriander seeds – 2tbsp
Urad dal – 2tsp
Tamarind paste – 1/4 tsp
Mustard seeds – 1tsp
Curry leaves – a few
Coconut oil – 2tbsp
Salt to taste
1. In a pan, add little oil, coriander seeds and urad dal. Fry till aromatic.
2.In a mixerjar, add grated coconut, tamarind paste, fried red chillies and fried coriander seeds and urad dal. Grind it into a coarse paste and keep aside.
3. In a bowl take the cabbage and potatoes. Add salt to it and keep it aside.
4. In a wide and deep pan add coconut oil and allow it to heat. Add mustard seeds and once they crackle add curry leaves.
5. Add finely chopped Onions and saute till translucent.
6. Add the cabbage and potatoes to this discarding the excess water. Stir Fry this for five to ten mins or till the veggies are half done.
7. Now add the ground Masala, salt and a little water. Close the lid and proceed cooking till the raw smell disappears by occassionally stirring it.
8. Once the vegetables are cooked, open the lid and fry till all the water gets evaporated.
9. This can be served with dalitoy rice or chapathi.
1. Using onions is totally optional. I love the taste this way and so I add onions. Traditionally this recipe is made without onions.