Cabbage-Pepper-Poriyal

#CabbagePepperPoriyal  #MuttaikosMilaguPoriyal: I always used to prepare #CabbagePoriyal with green chilly or red chilly. Yesterday I wanted to try with pepper. The taste was very good and here I am going to present the recipe with you all.

Ingredients :
1 1/2 cup	Cabbage chopped into 1/2 inch cubes
1/4 cup	Capsicum chopped into 1/2 inch cubes [ optional ]
1/4 cup	Onion chopped nicely
6	Curry leaves
1 Tsp	Coriander, chopped
1 Tsp	Black pepper powder
2 pinches	Turmeric powder
1/2 Tsp	Salt [ adjust ]
2 Tsp	Coconut scrapings
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split [ urad dhal ]
1 Tsp	Oil

Method :
Take 1/2 cup of water in a pressure cooker/pan.
Add turmeric powder and salt.
Mix well and then add cabbage.
Pressure cook for a whistle.
Immediately release pressure and strain through a colander to remove cooked water.
Keep aside.

Heat a kadai with oil and splutter mustard seeds first.
Then roast black gram split till it tuns golden color.
Then add curry leaves, chopped onions, and a pinch of turmeric powder.
Saute for 2 minutes.
Then add capsicum and saute till its 3/4 th done.
Now add cooked cabbage and keep stirring over HIGH flame for a minute.
Then add black pepper powder and mix well.
Finally add coconut scrapings and mix well.
Turn off the stove and transfer into a serving bowl.
Garnish with coriander leaves.

• An excellent side dish for sambar rice [ hot white rice mixed with sambar ] 
• and rasam rice [ hot white rice mixed with rasam ].

Other recipes you might like to try

Cabbage Chutney

Cabbage Lentil

Cabbage Stir Fry

Cluster Beans Lentil Masala Curry

Cauliflower Poriyal

Stirfry/Poriyal

Curry Index

Variety of Dishes for Lunch

Recipe Index

Cabbage Stir Fry

#CabbageStirFry : #Cabbage is actually a leafy vegetable as the dense leaved head of the Cabbage plant is consumed. It  is a versatile vegetable and are mostly used in the preparation of salads world over. It takes prime part in Chinese cuisines. In India too tasty curries are made from cabbage. In our Tamilian cooking dishes such as stir fry, koottu, salads, soups are made using cabbage.

Cabbage is a good source of beta-carotene, vitamin C and fiber.
The characteristic flavor of cabbage is caused by glucosinolates, a class of sulfur containing glucosides. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds, lesser in young vegetative tissue, and they decrease as the tissue ages.

Cooked cabbage is often criticized for its pungent, unpleasant odour and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced.

Source : http://en.wikipedia.org/wiki/Cabbage

Here comes the recipe :

Ingredients :
1 1/2 cups                                     Cabbage nicely chopped
1 small size                                    Onion, nicely chop
1 or 2                                            Green chilly, chop nicely
1 pinch                                          Turmeric powder
1/4 Tsp                                          Red chilly powder
5                                                    Curry leaves
small quantity                                 Coriander leaves
a small piece                                  Ginger [ optional ]
4 or 5 leaves                                  Spinach [ optional ]
3 Tsp                                             Coconut scrapings
1/2 Tsp                                          Salt

To Temper :
1/2 Tsp                                        Mustard
1 Tsp                                          Urad dal
1/2 Tsp                                        Oil

Method :
Take 1/2 cup of water in a pressure cooker/pan.
Add turmeric powder, red chilly powder and salt.
Mix well and then add cabbage.
Pressure cook for a whistle.
Immediately release pressure and strain through a colander to remove cooked water.
Keep aside.
Heat a kadai with oil and crackle mustard seeds first.
Now add urad dhal and roast till it becomes golden color.
Then add curry leaves, green chilly, chopped onions, smashed pieces of ginger and a pinch of turmeric powder.

Saute for 2 minutes.
Now add cooked cabbage and keep stirring over a HIGH flame.
Add coconut scrapings & nicely chopped spinach leaves and mix well.

Keep stirring for a minute to remove any excess water.
Transfer into a serving bowl and garnish with coriander leaves.

An excellent side dish for sambar and rasam rice. 

Other recipes you might like to try

Cabbage Chutney

Cabbage Lentil

Cabbage Pepper Stir Fry

Cauliflower Poriyal

Snake gourd stir fry

Vegetable strir fry/Poriyal/Thuvatal

Dry curry/Masala curry

Variety of Curry Recipes

Ideas for Breakfast/Dinner

Lunch Recipes

Recipe Index

Muttaikos Koottu - cabbage Lentil

#Muttaikoskoottu #CabbageLentil : #Muttaikos is a leafy vegetable used for preparing poriyal, koottu, salad, and in a variety of other dishes. #Muttaikos is called #cabbage in English.
#Cabbage has to be cooked carefully to get its distinct taste and nutritional value. Cabbage can also be consumed raw including it in Salad.

Ingredients :

Cabbage                                             : 1/2 cup
Onion thinly chooped                          : 1 tblsp
Ginger pieces slightly pounded          : 1 tsp
Green chilly                                        : 2
Cooked thuvar dhal                             : 1/4 cup

For masala :
Coconut                                              : 2 tblsp
Cumin seeds                                       : 1/4 tsp
Rice flour                                            : 1/4 tsp

For tempering :
Mustard seeds                                    : 1/4 tsp
Gram dhal                                           : 2 tsp
Oil                                                      : 1/2 tsp

Method :
Take all the ingredients for masala in a mixer grinder jar.
Grind into a smooth paste.
Keep aside.

Chop cabbage into a very thin long pieces.
Slit green chilly lengthwise.

Take 1/2 cup of water in a vessel and bring to boil.
Add cabbage, onion, green chilly, ginger and 1/2 tsp of salt.

Cover with a lid and cook for 3 minutes.

When cabbage turns soft add dhal and prepared coconut paste.

Mix well and let it simmer for 2 to 3 minutes.
When all the cooked ingredients and masala paste blend together transfer into a serving bowl.

Temper mustard seeds and gram dhal in a hot kadai with oil.
Pour over prepared koottu.

Garnish with coriander leaves.

#CabbageKootu is an excellent side dish for white rice mixed with sambar or rasam.






Other recipes you might like to try

vazhaipoo koottu

noolkhol leaf lentil

Muttaikos Milagu Poriyal

Muttaikos Poriyal

Muttaikos Chutney

For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index

Cabbage Chutney - Muttaikos Chutney

#CabbageChutney #MuttaikosChutney : For a change tried a chutney using cabbage.
Here comes the recipe

Ingredients :
1/2 cup	Cabbage thinly chopped
1/4 cup	Pudhina leaves [ mint ]
3 Tsp	Coconut scrapping
1 Tsp	Black gram split
1/4 Tsp	Coriander seeds
6 - 8	Black pepper
2	Red chilly [ adjust ]
1/2 inch piece	Ginger chopped
2 Tsp	lemon juice [ adjust ]
3/4 Tsp	salt [ adjust ]
2 Tsp	Oil
1/2 Tsp	Mustard seeds
6 - 8	Curry leaves

Method :
Heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Roast red chilly until it becomes crisp and pungent aroma comes out.
Transfer into mixie bowl or plate.
Now in the same kadai roast black gram till it becomes golden color.
Transfer into the same bowl or plate.
Then roast coriander seeds and black pepper till aroma comes out.
Transfer into the bowl or plate.
Saute chopped ginger till its raw smell goes off and take out.
Now add 1/2 tsp of oil and saute chopped cabbage until it becomes soft.
Transfer into the bowl or plate.
Finally add pudhina [ mint ] leaves and turn off the stove.
Keep stirring for a minute and take out.
Allow all roasted & sauteed ingredients to come down to room temperature.

Take all the ingredients in a blender and coarsely grind into a chutney adding little water..
Transfer into a serving bowl.
Then again heat kadai with a tsp of oil and crackle mustard seeds & curry leaves and pour over the prepared chutney.
Tasty N spicy cabbage chutney with strong flavor of mint.

An excellent side dish for Idli and dosai.

It goes well with pongal and upma as well.

It can also be mixed with white rice adding a dash of gingelly oil [ till oil ] and relished with sambar.
Once you try this chutney and everybody in your home will ask for this chutney again & again .. !!!!!

Note : A small marble sized ball of soaked tamarind can be used in place of lemon juice.

Other recipes of cabbage 




You may like to try :

Bringaraj chutney

Ammaan pacharisi thuvaiyal [ Asthma plant chutney ]

Pudhina yogurt chutney

Vallarai [ centella ] chutney

Poduthalai thuvaiyal

Capsicum Chutney

Pineapple Mint chutney

Katharikkai [ Brinjal ] chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

For Other Chutney Varieties

Chutney Recipes

For variety of recipes

Recipe Index