Oct 25, 2011

Keralan Cabbage Poriyal with Coconut


4 years back cabbage is one of the disgusting vegetable in the world for me..I don’t now why..But I hate it...I have never touched cabbage on those days..

But now since I have started cooking, I am slowly realizing the flavours of all the vegetables that god have given us...Now believe it or not, I am having cabbage three times a week..

This dish is packed with tons and tons of flavour from all the Indian spices that goes in it as well as this whole lot is cooked in coconut oil..So I know you can smell the aroma wafting through the house as you cook this..

And I have many more cabbage dishes coming on the way...So without any more delay off you go to the step by step recipe with pictures...

Ingredients:

Cabbage-3 cups sliced (I used Purple Cabbage)
Coconut-1 cup
Mustard seeds / Kaduku-1 tsp
Cumin seeds / Jeerakam-1 tsp
Urad Dal / Ulundu-1 tsp
Channa Dal / Kadala Paruppu-1 tsp
Asafoetida / Hing / Kaya Podi- ¼ tsp
Dry Red Chilli-2
Curry leaves-1 spring
Coconut Oil-2 tblspn
Salt to taste

Method:

Heat oil in a pan....Add in mustard seeds and cumin seeds..Let it splatter.

Now add in channa dal and urad dal..Followed by asafoetida and red chilli...

Now add in curry leaves and mix well..

Add in cabbage and coconut and mix well..Season with salt and pour in some water..

Cover and simmer for 15 mins until the cabbage is cooked.

Serve with rice..

Pictorial:
Take all your ingrediants
Take your cabbage..Look How beautiful it is

slice it

now chop it..

Seeing this makes me happy...Any one hates cabbage any more..

And I want to show you my latest finding....A wonderful frying pan added to my earthernware collections...

Heat some coconut oil

add in mustard and cumin

add in channa dal and urad dal

now throw in chillies and asafoetida
add in curry leaves

fry for few minutes

add in cabbage

and coconut

season with salt..

pour a splash of water

cover and simmer

till cabbage is cooked


17 comments:

  1. Delicious curry dear..
    Thank you for visiting your blog..

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  2. simple and delicious dish..perfect combo with rice nd curd...

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  3. nice thoran using violet cabbage.....may i ask you ....why is it written Keralan ....do you mean Kerala

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  4. Super delicious poriyal,love it..

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  5. Superbly don Thoran(poriyal).Luv it.Yum yum.
    Dear Blogger Friend,Wish U a Warm and Happy Diwali.Enjoy the Festivities with taste-filled delights,Safe and Delicious Memorable Moments - Regards, Christy Gerald

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  6. colorful thoran...

    http://www.panchamrutham.blogspot.com/

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  7. I can get the earthy smell here...I love ur clay pan....now I am going hunting for them here :)

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  8. la col tienen un sabor peculiar pero está bien rica!

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  9. This looks delicious! I would love if you shared it in my Fall Food Blog Hop. Enter it for a chance at a Top Chef cookbook! http://is.gd/59HVTM

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  10. I like the purple variety better than the green one.Curry looks yum...

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  11. I made this yesterday. I think I've already said how much my husband hates cabbage, right? I thought the best way to cook it would be to use a lot of hot spices. I was surprised how the measly two chillies gave the poriyal such a kick. In case this wasn't enough, I served this with your vathakulambu. Very nice, filling dish. My husband said he could eat this sort of cabbage anytime :) Now I have to try the cabbage thoran too.

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  12. Where u bought tat vessels

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  13. @AnonymousI got it from my super market named lynns

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  14. can you let me know where you got this kitchenware from

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  15. your recipes are great but you use a lot of oil in your cooking . You could consider reducing the quantity of oil.

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