Ingredients:
Cabbage - 1 small chopped
Onion - 1 medium sized finely chopped
Coconut - few slices
Green chilies - 2 or 3 as per taste
Cumin seeds/Jeera - 1/4 teaspoon
Salt - as per taste
Water - 1/4 cup
Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Coriander leaves - few finely chopped
As I said, we south Indians need a different curry/poriyal accompanying our lunch/dinner every time. My mom makes 1 kozhambu and 1 poriyal a day and I happen to follow the same. Although I try to bring in variations in cooking the same vegetables.
This again is one of the simplest and easiest poriyal one could make in no time. But don't go by its simplicity as it tastes very good especially with sambar.
In a blender, coarsely grind the coconut slices along with green chilies and cumin seeds. Keep this aside.
In a kadai/pan, warm up the oil and add in the mustard seeds. Once they starts spurting add in the chopped onions & curry leaves. Saute it for a few mins till the onions turn pink or transparent. To this add in the chopped, washed cabbage and saute it for 2 or 3 mins. Add in the coarsely ground coconut & green chilies to the cabbage and toss it so that the cabbage is evenly coated. Now pour in 1/4 cup of water or less because cabbage tends to leave some moisture while cooking. Cover the pan with a lid and let it cook for 5-7 mins. You may turn off the heat once cabbage is cooked, garnished with chopped coriander leaves.
Cabbage - 1 small chopped
Onion - 1 medium sized finely chopped
Coconut - few slices
Green chilies - 2 or 3 as per taste
Cumin seeds/Jeera - 1/4 teaspoon
Salt - as per taste
Water - 1/4 cup
Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Coriander leaves - few finely chopped
As I said, we south Indians need a different curry/poriyal accompanying our lunch/dinner every time. My mom makes 1 kozhambu and 1 poriyal a day and I happen to follow the same. Although I try to bring in variations in cooking the same vegetables.
This again is one of the simplest and easiest poriyal one could make in no time. But don't go by its simplicity as it tastes very good especially with sambar.
In a blender, coarsely grind the coconut slices along with green chilies and cumin seeds. Keep this aside.
In a kadai/pan, warm up the oil and add in the mustard seeds. Once they starts spurting add in the chopped onions & curry leaves. Saute it for a few mins till the onions turn pink or transparent. To this add in the chopped, washed cabbage and saute it for 2 or 3 mins. Add in the coarsely ground coconut & green chilies to the cabbage and toss it so that the cabbage is evenly coated. Now pour in 1/4 cup of water or less because cabbage tends to leave some moisture while cooking. Cover the pan with a lid and let it cook for 5-7 mins. You may turn off the heat once cabbage is cooked, garnished with chopped coriander leaves.
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