Cabbage Poriyal / Cabbage Fry
Cabbage being an excellent source of Vitamin C, is also a low calorie food. Also, cabbage is highly recommended for slowing down growing cancer cells.
Many people does not show interest in this curry. They even show their disappointment if its included during any special meal or parties. But if
the curry is made with good care, it can be made more attractive and tastier
too.
Ingredients
Cabbage - 4 cups nicely cut into thin slices.
Shredded coconut - 1/4 cup.
Mustard seeds - 2 tsp.
Jeera - 1 tsp
Urad dhal - 1/2 tbsp
Channa Dhal - 1/2 tbsp
Curry leaves - 4 or 5.
Coriander leaves - 1 tbsp.
Turmeric Powder - 1/2 tsp.
Salt - To taste.
Green chilli Paste - 1 tsp.
Ginger - 1/2 tsp ( nicely grated)
Olive Oil - 1 tbsp.
Asafoetida / Hing - 1/2 tsp
Method
1. Cut the cabbage into thin slices or in any shape you desire.
2. Wash and drain the cut cabbage and keep it separately.
3. On the kadai, add olive oil and heat it. Add asafoetida/hing, mustard seeds, jeera into the heated oil.
4. When it sputter, add urad dal, channa dal, green chilli paste, curry leaves ( if you have) to the oil.
5. After sauting for a minute, add some turmeric powder into the oil itself.
6. Finally add the cabbage into the kadai. Mix it thoroughly and sprinkle some water into the kadai and close it.
7. Let the veggie mix cook for 3-4 minutes on a low flame.
8. Sprinkle some more water in the middle if its not fully cooked. But dont overcook cabbage, dont make it mashy like a halwa. This will ruin the taste and texture of the cabbage curry.
9. Add salt and grated ginger at the end and mix it. Let it remain in the stove for another minute.
10. Open the lid and see if you are able to see the cabbage slices separately. If so, then add the shredded coconut to the veggie mix and (As curry leaves are rare here, i added coriander leaves to the curry.)
12. Now the cabbage curry is ready to be served in a meal.
Variations
You can add fresh peas or grated carrots to the curry for better taste, for better colour. It will make it look richer on special occasions.