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Wednesday, October 19, 2011

Cabbage Fry / Poriyal

Ingredients:
  • Shredded Cabbage - 2 cups
  • Mustard Seeds - 1/2 tsp
  • Urad Dal - 1/2 tsp
  • Chana Dal - 1 tsp
  • Curry Leaves - 1 spring
  • Green Or Red Chillies - 2
  • Turmeric Powder - 1/4 tsp
  • Hing - a pinch
  • Grated Coconut - 1/4 cup
  • Oil - 2 tbsp
  • Salt - to taste
Directions:
  • Heat oil in a pan, add mustard seeds, chana dal, urad dal. Let the seeds crackle and dals turn reddish.
  • Add curry leaves, chillies, hing and turmeric powder.
  • Add cabbage, salt and sprinkle a couple of tbsp of water. Cook covered on a low-med heat.
  • Keep stirring often and cook till tender.
  • Add coconut , mix well and turn off the heat.
Variation:   Sprinkle little mustard powder on the curry for a completely different flavour altogether.
Sprinkle it just before turning off the heat. Do not cook for long after mustard powder is sprinkled, the curry might turn bitter.

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