Wednesday, November 23, 2011

Cabbage Curry

Happy birthday Manoj. God bless you with a great and joyful year.

Cabbage curry or cabbage palya/kura/poriyal is a simple recipe, a regular in most south Indian homes.

Preparation time: 20-30 mins

Serves: 2


Cabbage ½ kilo

Green chillies 2
Mustard seeds (Rai/Aavalu) 1 tsp
Cumin seeds (Jeera/Jeelakarra) 1 tsp
Black gram (Uraddal/Uddipappu) 1 tsp
Curry leaves 4-5
Ginger (Allam) 1/4th inch
Refined cooking oil 2 tsp
Salt to taste
Fresh and chopped coriander
Fresh and grated coconut


Wash and chop the cabbage finely. Finely chop the green chillies and ginger.

Heat oil in a pan/kadai (Bandli/mookudu). Add mustard seeds and as they pop add cumin seeds, black gram, curry leaves, green chillies and ginger.

As the tempering is done, add the cabbage and sauté. Add water until the cabbage is immersed, cover and cook until soft. This should take around 8-10 mins with all the water evaporating.

Remove and garnish with fresh and chopped coriander and grated coconut.

Serve with any of the Indian breads or rice.

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