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

Nellikkai-Pudhina-Thuvaiyal

#NellikkaiPudhinaThuvaiyal :#Nellikkai is known as #Gooseberry in English. It is called #Amla in Hindi. It is one of the richest sources of Vitamin C and has antioxidant property.
#Pudhina [ #Mint ] is used for its aroma and medicinal property.
Here in this chutney I have included coriander leaves and its fresh green seeds along with mint and nellikkai.
 Tamarind has not been included as nellikkai is sour in taste. Instead lemon juice has been taken to adjust taste for this chutney. Moreover pudina [ mint ] tends to change in color after some time. Discoloration can be avoided with lemon juice.
Now over to the preparation.

Ingredients :
2                                          Nellikkai [ Gooseberry - Amla ]
1/2 cup                                Pudina leaves
1/4 cup                                Coriander leaves chopped
1 1/2 Tsp                             Black gram dal with skin
2 or 3                                  red chilly
1 Tsp                                  Coriander fresh green seeds ( optional )
small piece                           Ginger [ optional ]
1Tsp                                    Lemon Juice
3 Tsp                                   Coconut scraping
1 Tsp                                   Salt
1 Tsp                                mustard seeds
1 Tsp                                    Oil

Method :
Wash nellikkai and remove the seed inside.
Chop into equal thickness pieces.
Wash ginger and remove skin.
Finely chop and keep aside.

Heat a kadai over a slow fire with oil.
Crackle mustard seeds and then roast red chilly and Urad dal [ black gram dal ].
Transfer into a mixie jar.
Then saute nellikkai pieces and transfer into the mixie jar.
Now saute ginger pieces for a minute.
Then add fresh coriander green seeds along with ginger and saute for a minute.
Transfer into a bowl or mixie jar.
Now turn off  the stove and add the pudhina leaves.
Saute for one or two minutes.
Allow all the roasted and sauteed items to come down to room temperature.

Then take all other ingredients in the mixie jar and grind without adding water.
Add very little water and grind into a smooth paste.
Adjust salt and lemon juice.


Transfer into a serving bowl topping the thuvaiyal with coriander leaves.
An excellent side dish for pongal 

and upma.

Nellikkai thuvaiyal can also be mixed with hot white rice adding a dash of gingelly oil [ til oil ] and relished with sambar.

If it has to be taken with idli or 

dosai, then dilute it by adding little water to get chutney consistency.





You may also like to try

Capsicum Chutney

Muttacos [ Cabbage ] chutney

Katharikkai [ Brinjal ] chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Nellikkai-Mittai - Amla-Candy

#NellikkaiMittai  #AmlaCandy : #Nellikkai is known as #gooseberry in English. It is called #Amla in Hindi. They are sour, slightly bitter, sweet and astringent in taste.
Goose berries are rich sources of Vitamin C and a good anti oxidant. The fruits, leaves, bark of the nellikkai plant have been used in Ayurveda system of medicine since time immemorial.
We have already seen to preserve these healthy nellikkai in honey. Here I would like to present a method of making Nellikkai Mittai - Amla Candy.

Ingredients :
1/2 Kg	Nellikkai [ Amla - Goose berry ]
1 1/2 Cup	Sugar [ adjust ]
1/2 Tsp	Black Salt [ adjust ]
1/4 Tsp	Salt [ adjust ]
1 Tsp	Black pepper

Method :

Wash nellikkai 2 times and pat dry using a clean & dry towel.

Put in a clean and dry plastic bag and tie it.

Keep in the freezer for 2 days.

2nd day afternoon or 3 rd day morning take out the bag containing nellikkai from the freezer.

Allow to come to room temperature.

Then using a knife remove seed and cut into pieces.

Place on a big plate.

The nellikkai would have become soft and you may find it easy to remove the seeds.
Use a sharp knife to remove the seeds and chop nellikkai.

The water oozes out of the nellikkai while removing seed.

So keep a tray or plate below to collect the dripping water. 

Now grind black pepper, rock salt and sugar.

Add the ground powders and salt to nellikkai pieces in the plate.

Mix well using a clean spoon.

Keep the plate under direct Sun light.
As time passes water comes out of the nellikkai pieces and dissolves sugar mixture.
Keep stirring with a spoon at regular intervals.
The watery sugar mixture slowly becomes thick and forms a layer over the nellikkai pieces.
Dry in the Sun for next 4 to 5 days or until it completely dries up.
Store in a clean and dry bottle.

Keep tasting the pieces from day one to till it becomes a candy.
Its very tasty and the taste differs at each stage.
Regularly take these nellikkai mittai in the morning.
mm... enjoy healthy tangy nellikkai mittai!!!





Other ways of preserving Nellikkai [ Amla - Goose berry ]

Thaen Nellikkai [ Honey Amla ]

Nellikkai Jam [ Amla Jam ]

Maangai Jam [ Unripe Mango Jam ]

Ideas for other Dishes

Recipe Index