|1.||Cabbage / ele kosu / band gobhi / muttai kosu / muttakose / kosu, chopped 2 cups|
|2.||Oil 2-3 teaspoons|
|3.||Mustard 1/2 teaspoon|
|4.||Chana dal 1 teaspoon|
|6.||Fresh coriander leaves, chopped|
|7.||Salt to taste|
|9.||Hing / asafoetida 2 pinches|
|1.||Coconut gratings 2 tablespoons|
|2.||Cumin / jeera 1/2 teaspoon|
|3.||Red chilies 2-3 or to taste|
and discard the outer leaves of the
which are wilted and old.
the cabbage into half.
Again cut each half into two pieces.
the first piece:
- Start from one end.
- As the width of the piece increases, chop at the corners.
- Continue to chop horizontally.
- When you reach the hard part of the cabbage, stop chopping.
oil in a utensil.
mustard when the oil becomes hot.
chana dal when the mustard starts
Fry till the chana dal turns to golden brown.
onion and hing.
Fry till the onion becomes soft.
and cook till the cabbage becomse slightly soft.
the masala for cabbage curry:
Grind the coconut, chili and cumin to a coarse mixture.
Add water only if you cannot grind.
the ground mixture to the cabbage.
Add salt. Mix.
Cook for a few more minutes. Add lemon juice. Mix.
with coriander leaves.
Cabbage poriyal / cabbage curry is ready.
|TIPS||Cabbage Poriyal Recipe|
|1.||If the poriyal becomes too dry, add a few teaspoons of water, in Step 11. Cook for about one minute.|