Thursday, 16 January 2014

Cabbage(Purple) Mochai poriyal

The purple cabbage is rich in vitamin E it improves the immune system and they have more anti-cancer,anti aging properties
They are used for treating ulcers and good source of Vitamin A and Vitamin C.Purple
cabbage is just another variety of cabbage that you normally get. However this is very rich in vitamins such as A and C.On cooking,this cabbage will normally turn blue.
IMG_20140116_140054-001
Prep time:20 mins  |Cook time:15 mins
Cuisine: Indian
Ingredients
Quantity
Chopped Purple cabbage
2 cups
Chopped onion
¼ cup
Green chillies
4 no’s
Avarekalu(de-skinned)
½ cup
Grated coconut
2 tbsp( optional)
Salt
to taste
 To temper
Oil
1 tsp
Mustard seeds
½ tsp
Jeera seeds
½ tsp
Urad dal
1 tsp
Curry leaves
2 Sprigs
 Method
1. Heat the pan and add oil. Add mustard, after it pops add jeera, urad dal and curry leaves. After sometime, add onion and green chillies. Add the de-seeded avarekalu (mochai) with  a teaspoon of salt and sauté. Sprinkle a little water and keep the pan closed lightly. rec cabbage12. Now add 2 cups of purple cabbage after the avarekalu(de-seeded mochai) got properly cooked.The cabbage will start cooking in the steam coming out of the sprinkled water. red cabbage23. Keep turning them occasionally so as not to blacken them.Once it started changing the color,check it out often.After sometimes check for salt and serve.IMG_20140116_135731-001 Notes
Grated coconut can be added at the end.(Optional)

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