Tuesday, October 15, 2013

Cabbage Poriyal | Indian Stir-Fry Recipes

Nature's simple foods are often the simply delicious ones. A cabbage poriyal is what I would choose if I had to for a side dish for rice. It is easy to make with simple flavours and is a great accompaniment for any kulambu, rasam or curd rice. 

Cabbage - chopped/shredded - 4 cups
Moong dhal - 2 tbsp
Oil - 1 tbsp
Onion - 1/2 cup
Green chilli - 2
Ginger paste - 1/2 tsp
Grated coconut - 1 tsp (optional)
Salt - to tate
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Curry leaves - a few

Wash and cook moong dhal in 1 cup of water until soft but still holds the shape. Sprinkle a couple of teaspoons of water to the shredded cabbage and microwave for about 4-5 minutes, mixing once every minute. It should be soft when pressed but not mushy. Alternatively it could be cooked in steam or boiled in water. Do not discard this cabbage boiled water. Reserve to use in soups.
Heat oil in a pan and splutter the ingredients for tempering. When the chana dhal turns light brown, add the slit green chillis and chopped onions. When the onion is cooked and translucent add the ginger paste. Cook in medium heat for 2 minutes. Add salt to taste and cooked cabbage and mix. Continue to cook in medium heat for 3 minutes. Add the cooked moong dhal and grated coconut. Remove from heat and mix well. Serve hot.


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