½- 1 tsp cayenne powder (depends on personal 'heat' level)
1 tsp sugar
1 green chilli, finely chopped
Salt
Coriander for garnish
Instructions
Bring pot of salted water to boil. Turn off heat. Add diced cabbage, cover and let sit in warm salted water for 10 minutes. Drain and dry with towel or let air dry for 15 minutes, shaking off excess water. In a large bowl, mix cabbage with yogurt, most of the cumin seeds (save some for garnish), half of the peanuts, most of the cayenne, sugar and green chilli. Season with some salt and mix well. Place in a serving bowl and garnish with the remainder of the peanuts, cumin, pinch of cayenne and coriander.
This cabbage raita can be made up to a day in advance and refrigerated.
Notes
Recipe adapted from India; the cookbook by Pushpesh Pant.
Recipe by at https://aglobalkitchen.com/2013/08/05/cabbage-raita-with-peanuts-and-cayenne/