Sunday, 18 August 2013

Cabbage Pesara pappu Vepudu

It is a simple classic Andhra style vegetarian fry. Oh my god, all vegetable prices are shooted up. I was thinking of something which is cheaper and healthier. The only thing which hit my mind was cabbage. I thought of opting something different by adding some dal into it.This cabbage fry is for all those readers who wanted to become slim. This Andhra style vegetarian recipe works best when you are in a hurry to go to office.It  is a lunch box recipe too.My dad always tells me that it is quick nutrition goes well with rice, pepper rasam and papad. Even it is a comfort winter day meal. Poriyal (Tamil), Palya (Kannada) meaning stir fried or sautĂ©ed vegetable dish.Prepared using diced / sliced vegetables by stir frying it by tempering mustard seeds,urad dal (de husked black lentil),dry red chillies,asafoetida,turmeric ,salt and finally garnishing it with fresh grated coconut and coriander.Poriyal is served as a side dish with rice, sambar or rasam. 

Prep time   : 10 min         Cook time: 15 min             Yield: 4
Cuisine :Indian, Karnataka recipes.

Cabbage(finely chopped)
3 cups
Moong dal(cooked)
3 tbsp.
To taste
For the spice paste
Cumin seeds
2 tsp.
Green chillies
2 no
Coconut gratings
4 tsp.
To temper
1 tbsp.
Mustard seeds
½ tsp.
Split Urad dal
1 tsp.
Channa dal
1 tsp.
Dry red chilli
Onion(finely chopped)
1 no
Curry leaves
1 sprig

1. Chop the cabbage finely. Boil the green gram and keep aside.When you pressure cooker rice,keep  a small bowl of green gram with water on top of the rice plate,then close the lid. Don't want to boil the gram separately.There will be a consumption of time and gas.

2. Chop onions and keep the spice mixture ready. Heat 2tsp oil in a sauté pan. Add the tempering ingredients and once the seeds start to splutter, add chopped onion and curry leaves.

3. Now add cabbage and salt. Cover and cook on medium heat until the veggies are tender. Its time for us to add boiled green gram dal.Give a quick stir3. In the meantime, grind all the ingredients listed under spice paste.

4. Add the spice paste to cabbage mixture and cook until the raw smell of onion is cooked, about 5-6 minutes. Stir with cilantro and serve.4. Serve warm with rice, sambar, egg omelet and papad.


·         Instead of green chili you can use red chili for grinding.Can fry green chilli along with the onions.
·         Grated coconut can be added before removing from the pan. (No need for grinding option).

      Linking this to the event "Eat Vegetables Stay Healthy" sponsored by Just Eat.

1 comment:

Ragi(finger millet) Poori