Cabbage Peas Poriyal | Muttaikose Pattani Poriyal | Poriyal Recipes

 

Cabbage poriyal is a very staple recipe in South Indian cooking. By just adding peas, we can transform the cabbage poriyal into a crunchy taste.

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Ingredients:

Fresh Peas – ½ cup

Cabbage – ¼ kg

Coconut Oil / Cooking Oil – 2 tsp

Mustard Seeds – ½ tsp

Cumin Seeds – 1 tsp

Channa Dal – 1 tbsp

Curry leaves – 1 spring

Green Chilli – 2

Finely Chopped Onion – ¼ cup

Grated Coconut – 2 tbsp

Salt – As required

Method:

Wash and cut the cabbage into thin slices.

Steam cook the peas for 3 mins. In the same  pot, add cabbage and steam cook them (both cabbage and peas) for 3 mins. Remove from the pot and keep it aside.

Heat the oil in a pan, add mustard seeds and wait to splutter.

Add cumin seeds and channa dal. Sauté for few seconds.

Add curry leaves and fry till they crisp.

Add chopped green chillies and fry for a min.

Add chopped onion and fry till they become translucent.

Add the steam cooked cabbage peas mixture. Add salt and mix them well. Close the lid of the pan and cook for 2 mins.

Finally add the coconut and mix them gently. Switch off the flame and leave it for few more mins. Then transfer to serving bowl.

Yummy and tasty cabbage peas stir fry is ready. Serve with sambar rice, rasam rice or any rice varieties.

Note:

Why Steam cooking?

1.       Steam cooking retains the colors of the vegetables.

2.       Steam cooking also retains the micro ingredients in a vegetables.

3.       After steam cooking the water content will be absent in the vegetables( like pressure cooking).

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Purple Cabbage Uthappam

     Usually We use Cabbage only as Poriyal. We can use the Purple Cabbage as in ingredient for Uthappam to make it colorful. Kids loved it very much and the Uthappam also came out very colorful.

Recipe Cuisine : Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 5 mins | Yields:  6-7 uthappam

Ingredients:

Finely chopped purple cabbage	1 ½ cups
Idli / Dosa Batter	2 cups
Oil	For making dosai
To Temper:
Oil	2 tsp
Mustard Seeds	¼ tsp
Chana Dal / Kadalai Paruppu	1 tsp
Urad Dal	½ tsp
Green Chilli	1
Cumin Seeds	1 tsp
Curry Leaves	1 spring
Salt	½ tsp

Procedure:

1. Heat 2 cups of water, put salt and turmeric powder. Then add the whole cabbage into it. Leave it 5-10 mins. Then remove from the water and wash it thoroughly and use.

2. Chop the cabbage into very very small and thin pieces.

3. Wash and chop the green chilly into thin round pieces.

4. Heat 2 tsp of oil in a pan, add mustard seeds and wait for popping.

5. Then add the urad dal, channa dal and cumin seeds. Then add the green chillies and curry leaves. Sauté for few seconds.

6. Now add the chopped cabbage and salt. Sauté them for 2 mins. Switch off the flame and allow it to cool down completely. (no need to cook the cabbage until tender stage)

7. Mix this cabbage mixture with idli or dosa batter. Cabbage dosa batter is ready.

8. Heat the tawa and pour ladle full of batter on its center. Then make it into a concentric circle using the back side of the ladle.

9. Pour 1 tsp of oil along the sides of the dosa. Turn over once it reaches golden color. Remove once it reaches golden color on both sides.

      Colorful and aromatic purple cabbage dosa is ready. Serve it with Sambar and Idli Podi.

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Cabbage Paratha | Paratha Recipes

     During my school days, one of friends used to bring a unique and tasty cabbage poriyal. Sometime back I had an idea of making this cabbage poriyal as a stuffing for paratha. This came out very well and was appreciated by my family. Give this recipe a shot and you will definitely like it.

Recipe Cuisine : Indian | Recipe Category: Breakfast

Preparation Time: 15 mins  | Cooking Time: 25 mins | Yields: 8-10 parathas

Ingredients:

Cabbage	¼ kg
Onion	¼ kg
Tomato	2
Salt	To taste
Dry Powders:
Red Chilli Powder	½ tsp
Coriander Powder	1 tbsp
Garam Masala Powder	1 tsp
Turmeric Powder	½ tsp
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
To Garnish:
Chopped Coriander Leaves	1 tbsp
For Dough:
Wheat Flour	1 cup
Water	As required
Salt	As required
Oil	For making parathas

Procedure for making dough:

I. In a bowl, add the wheat flour and salt. Mix them well. Then add water little by little and knead into a soft dough. Keep it aside.

Procedure for making stuff:

1. Wash and Chop the cabbage into very thin and small pieces.

2. Remove the skin of the onion and wash them well. Then chop them into very thin and small pieces.

3. Wash and Chop the tomato into small cubes.

4. Wash and Chop the coriander into small pieces.

Cooking Procedure:

5. Heat the oil in a pan, add mustard seeds and wait for popping.

6. Then add the onion (from 2) and sauté till they become translucent.

7. Now add the tomatoes (from 3) and sauté till the tomatoes become mushy.

8. Then add the cabbage (from 1) and mix them well and close the lid of the pan for 2 mins.

9. Then remove the lid, add red chilli powder, coriander powder and salt. Mix them well and cook till the raw smell goes off.

10. Now sprinkle the water and close the lid and cook till the cabbage cook well.

11. Add the garam masala powder and mix them well. Cook for 2 more mins.

12. Finally, switch off the stove and add the coriander leaves (from 4), mix them well and allow it to cool down. The cabbage stuffing is ready to make parathas.

Procedure for making paratha:

13. Now divide the dough (from I) into a lemon size balls.

14. Make the stuffing into small balls (from 12). But the stuffing ball should be smaller than dough ball.

15. Now dust the dough ball and roll it into a small circle. Keep the stuffed ball in its center. Then bring the edges to the center.

16. Again dust the stuffed balls and roll it carefully. 17. Heat the tawa and transfer the paratha, sprinkle the oil and cook both sides till the black spots starts.

      Tasty and yummy cabbage paratha is ready. Serve with garlic chutney or curd.

Related Links:

1. Baby Corn Paratha

2. Sweet Corn Paratha

3. Carrot Radish Paratha

4. Beetroot Paratha

5. Thepla

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Tri Color Poriyal Treat for Independence Day!!!

Ingredients:

Carrot	1
Beans	10
Cabbage	100gms
Sambar Onion / Big Onion	10 / ½
Red Chilly	2
Mustard Seeds	¼ tea spoon
Bengal Gram / Channa dal	2 tsp
Curry Leaves	1 spring
Grated Coconut	1 tbsp
Salt	Required
Oil	1 tsp

Procedure:

1. Wash and peel the skin of the carrot. Cut it into small cubes.

2. Wash and remove the head and tail ends of the beans. Then remove the string from the beans and cut them into small pieces.

3. Clean and wash the cabbage and cut it into small pieces.

4. Chop the onion into very small pieces.

5. Steam cook the vegetables for 5- 7 mins.

6. Now add oil in a pan, splutter mustard seeds, Bengal gram, curry leaves, split red chillies and chopped onion. Fry until the onion turns into translucent.

7. Then add steam cooked vegetables and salt. Mix them well and cook for 2-3 mins.

8. Finally add grated coconut and mix well and switch off the stove.

     Tri Color Poriyal is ready to serve. 

I am sending this recipe to 
Shruti's  Independent India event, 
Gayathri's WTML event and 
Recipespassion's  "Celebration of freedom" at Pak-Ind Independence event.

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Cabbage Clear Soup

Ingredients:

Cabbage (chopped)	1 cup
Cummin Powder	1 tbs
Pepper Powder	½ tbs
Dry Ginger Powder	½ tbs
Garlic	2 pods
Salt	To Taste

Procedure:

1. Wash and chop the cabbage into small pieces.

2. In a pressure cooker add all the ingredients with 3 cups of water.

3. Pressure cook for 5 whistles in high flame.

4. After pressure has gone away, filter the soup and serve it hot.

If you intake this every morning instead of coffee, it will help you reduce your weight.

I have posted this recipe to the following events:
1. Soup Event by http://i-m-not-a-chef.blogspot.com/

2. Souper Sundays by http://kahakaikitchen.blogspot.com/

3. Akila's Dish Name starts with C.

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Cabbage Channa Dal Kootu

Ingredients:

Cabbage (chopped)	1 Cup
Split Gram / Channa Dal	½ Cup
Oil	2 tbs
Mustard Seeds	½ tbs
Urad Dal	½ tbs
Curry Leaves	1 Spring
Sambar Onion	¼ Cup
Green Chilly	4
Grated Coconut	½ Cup
Cumin Seeds	1 tbs
Garlic	5 Pods
Tomato	1
Turmeric Powder	¼ tbs
Coriander Leaves	For Garnish
Salt	To Taste

Procedure:

1. Wash and chop the cabbage into small pieces.

2. Chop the onion into lengthy pieces.

3. Wash the chillies and cut them into halves and then into smaller pieces.

4. Wash the tomato and cut it into small pieces.

5. Soak the channa dal for 15 min in hot water.

6. Pressure cook the dal with ½ cup of water for 3 whistles.

7. After the pressure has left, mash the dal with hand beater.

8. Grind the coconut, cumin seeds and garlic into a fine paste.

9. Add the chopped tomato, chopped cabbage, ground paste, salt and turmeric powder with channa dal.

10. Pressure cook for 6-7 mins.

11. Heat the oil in a pan, add mustard seeds, urad dal and curry leaves.

12. When mustard seeds starts popping add chopped onion.

13. Saute till the onion become golden in color.

14. Put this into the mixture and mix them well.

15. Garnish with coriander leaves.

Serve this kulambu with plain rice.

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