INGREDIENTS
- 2 cup shredded cabbage parboiled
- 1/2 cup grated coconut
- 2 cups plain yoghurt
- Salt to taste
- 1 tsp. ghee
- 1 tsp. mustard seeds
- 5-6 curry leaves (meetha neem)
- 2 whole red chillies-broken up into small pieces.
- METHOD
- Mix yogurt, salt, cabbage. Place in a serving bowl.
- Heat oil in a small pan and add mustard seeds, curry leaves. When seeds splutter, add red chillies. Stir for a few seconds.
- Pour over the raita. Serve chilled.
