Preparation / Directions:
Heat oil in a small skillet on low heat and when oil is hot add green chile and coriander seeds. Fry until the green chiles split and then remove them from the skillet.
In the remaining oil left in the skillet (still on low heat), add grated cabbage and salt and cover. In 5 minutes cabbage becomes soft. Now remove cabbage from skillet and let cool.
In a processor add cabbage, green chile, coriander seeds, tamarind paste, cumin seeds, coriander leaves and curry leaves and process for 2-3 minutes. Do not process for too long as it tastes better when it is slightly chewy.
Goes well with hot white rice with a topping of butter, chapati.