Cabbage Poriyal

Poor cabbage came to my sight when I opened the vegetable box in my refrigerator. I had picked it up from the farm that I visited during the Labor Day weekend. Though it was small in size, the whole cabbage was too much for both of us. I still have half cabbage left even after preparing two dishes out of this farm picked fresh leafy vegetable. Cabbage is a very popular vegetable across the world for its nutrition contents and medicinal properties. If you are dieting, then this vegetable must be included in your menu planning (You would gain only 25 calories if you eat 100 gm of cabbage). It has loads of Vitamin ‘C’ and it is low in saturated fat and cholesterol. Also a good source of fiber and folate. Cabbage juice is also used to treat peptic ulcers. When you are still thinking about buying cabbage let us look into a simple and quick recipe that could be served with rice or rotis.
Ingredients from my pantry

Cabbage (Chopped) – 2 cup
Shallots – 2
Green Chili  – 3
Water- 1 1/4 cup
Curry leaves – few
Oil – tsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Urad dhal – 1/2 tsp
Chana dhal – 1/2 tsp
Cooking Instructions
Wash the cabbage and chop it to small chunks.

Add 1 1/4 cup of  water and pressure cook for 1 whistle. Strain the water in a colander. You can save this water and add it in curry preparations.
Add oil in a pan, when it is hot add mustard seeds and let is splutter. Then add cumin seeds, chana dhal after 3-4 seconds add urad dhal and hing.

Now add the curry leaves, chopped shallots, green chili and saute.

Add the pressure cooked cabbage, salt and keep stirring for 5 minutes until the raw smell disappears.

This can be served with rice or rotis. You can also mix it with rice for a yummy cabbage rice. I served this with black eyed peas gojju.

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