Wash and soak raw rice for 5-6 hours. Grind with grated coconut, tamarind juice, red chilly powder, turmeric powder and salt. ( if you add tamarind juice while grinding, then no need to add extra water ). Grind until the batter is fine consistency. Remove and mix with asafoetida / hing and finely chopped cabbage.
In a steel bowl, grease 1 teaspoon oil. Pour this batter and steam in a pressure cooker ( do not put weight ) on a medium heat for 25 minutes or until done. Open pressure cooker lid and allow to cool naturally.
Break cabbage undi into small pieces and keep aside.
In a pan, heat oil. Add mustard seeds. When they pop, add cumin seeds, uraddal, green chilli and curry leaves. Saute for 2 - 3 minutes.
Add cabbage undi pieces and mix all the ingredients well. Cover with a lid and cook on a low heat for 10 - 12 minutes. Stir occasionally. Serve hot.