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I'm back to blogging for this month's edition of Blogging Marathon# 18 (BM#18). This month I'll be joining my marathon buddies for 3 straight weeks and hopefully if time permits, I want to make it to the 4th week as well. My theme for week 1 is "Dry Vegetable Sautes/ Sides".For the first day, I made this simple Cabbage Poriyal. Recipe is from Chandra Padmanabhan's "Dakshin" cookbook. I made the spicy variation given in the cookbook and we loved the addition of ground onion and green chilies paste that gives the curry a little kick. Serve with rice and dal....


Servings

34 serving

Total time

50 minutes

Cuisines

Courses


Ingredients

  • 4 - 5 cups Cabbage
  • 2 potato
  • 0.5 cup Green Peas
  • to taste Salt
  • 1 onion
  • 2 chilies
  • 2 tbsps Coconut
  • 1 tsp Cumin seeds
  • 1 tsp chana dal
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili
  • 0.5 tsp Asafoetida
  • curry leaves

Method

  1. Heat 2tsp oil in a saute pan. Add the tempering ingredients and once the seeds start to splutter, add the cabbage, potatoes (if using), green peas and salt.
  2. Cover and cook on medium heat until the veggies are tender, about 8-10 minutes.
  3. In the meantime, grind all the ingredients listed under spice paste using very little water.
  4. Add the spice paste to cabbage mixture and cook until the raw smell of onion is cooked, about 5-6 minutes.