Wednesday, 12 June 2013

South Indian style Cabbage Sabzi/Cabbage Palya

There are n number of variations in the way the food is prepared in southern India and northern parts, especially the sabzi which is prepared in north do not make use of much water rather it uses oil alone where as in south we use water to cook the veggies and then give tadka or seasoning or begin the preparationof palya with seasoning.
Here I share with you all today the way I make cabbage palya or cabbage sabzi in south Indian style.

Cabbage-2 cups chopped
Green chillies-1 slit lengthwise
Mustard seeds-2 tsp
Udad dal/Split skinned black gram-1 1/2 tsp
Jeera/Cumin seeds-1/2 tsp
Oil-2 tsp
Jaggery-1/2'' cube
Turmeric powder-1/4 tsp
Curry leaves-1 sprig
Water-1/2 cup
Salt to taste

In a pan add oil and when hot add mustard seeds,jeera,udad dal and as they splatter add green chillies.
Once udad dal changes colour to golden brown add the chopped cabbage and mix well.
Now add jaggery, turmeric powder, salt to taste,water and cover and cook for a while say 4-5 mins.
Check in between and give a mix and cook till all water is evaporated.
Check if it is cooked or not and also check for salt,if not cooked don't panic, just add little more water and cook further till done.If salt is less add salt accordingly mix and cook for another few minutes.
Once done add curry leaves and give a mix.
If you wish you could garnish with scrapes of coconut.I didn't have fresh coconut available so couldn't add them.

Covering and cooking will help to cook cabbage faster.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

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