Cabbage is a very versatile vegetable. Though it might taste very bland, when mixed it with other veggies & spices it tastes much more delectable & yummy. Cabbage potato curry is a easy to make dish with less ingredients & can also be made in less time. As mentioned in the note you can simply ignore adding garlic & replace it with hing/asafetida. For this week theme on BM I'm presenting "One Ingredient & 3 dishes". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.Prep Time-10mins Cook Time-30mins Serves-2peopleIngredients 3Cups chopped cabbage 1Big potato {skin peeled & chopped to big pieces}1Big tomato chopped 1Tsp chili powder Salt to taste Few coriander leaves to garnish Tempering 1Tsp mustard 1Tsp jeera 1Tsp chana dal 1Tsp urad dal3Red chili's cut equally 2Garlic cloves minced or chopped finely Directions - Take a deep vessel half way thru filled with water. Add in cubed potatoes with pinch of salt. Cook potatoes till they are done done perfectly. Switch off heat & strain the excess water. Keep them aside.- Heat pan with oil. To that add the add chana dal & urad dal. Once they turn to light in color add in mustard, jeera & red chili's.- Once the mustard starts jumping add in minced garlic to pan. Fry for few seconds or till the raw smell goes off. - Than add in tomatoes & cabbage. Cook them with a closed lid for 5mins. Tomatoes will go soft & cabbage is cooked perfectly. If not cook for few more minutes with a closed lid. - Add in cooked potatoes salt & red chili powder. Mix them well. Cook on low to medium heat till the curry comes together. It takes no more than 3mins for the curry to come together. Adjust salt & spiciness if needed. - Switch off heat & garnish with chopped coriander. - Curry is ready to serve.Note- If you are pressure cooking cabbage, then add in potatoes to that. You don't have to boil them separately.- You can skip adding garlic to the curry. Instead you can use hing/Asafetida while tempering the curry. Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Cabbage Moong Dal Curry is another tasty way of using cabbage. I love the mix of cabbage & moong dal when they are tempered with hing. Hing/Asafetida gives a very unique taste to the curry & makes it much more flavorful. I wouldn't like to skip adding hing or replacing it with something else, as it pairs perfectly with the curry. As you can see this is a easy to make dish & can be made in no time too. Enjoy this dish !!!For this week theme on BM I'm presenting "One Ingredient & 3 dishes". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.Prep Time-1hr 10mins { 1hr is for soaking dal}Cook Time-30mins Serves-2People Ingredients 3Cups chopped cabbage 1/4Cup moong dal {Soak for 1hr}1Tsp mustard seeds 1Tsp jeera/cumin 1Tsp chana dal 1Tsp urad dal 3Red chili's broken in to half1/2Tsp hing Few curry leaves Salt to taste 1Tbs oilDirections - Wash & soak moong dal for minimum of 1hr. - To start with heat pan with oil. Add in chana dal & urad dal to pan. Fry them to light brown in color. Add in mustard, jeera, red chili's, curry leaves & hing to pan. - Once the mustard starts jumping add in moong dal with 1/2cup water & close it with a lid. - Cook on medium heat for 5mins or until you see moong dal is cooked perfectly.Method 1: - Add cabbage to pan & close with lid. On low heat cook for 5mins to 10mins. - Once the cabbage is cooked add in enough salt & mix it well. Cook for 2mins more & switch off heat. Method 2: - Pressure cook cabbage. Add it to the cooked moong dal along with enough salt. - Mix in & cook for 5mins on medium heat while stirring once in a while. Make sure there is no liquid left in the curry. It should be dry & not clumpy. - Switch off heat & allow curry to cool before serving. Note - Moong dal shouldn't be over cooked. To cook moong dal add no more than 1/2cup water. - If you need this curry to be a little more spicy, then add in 2 sliced green chili's while tempering. - Don't skip adding hing in this curry.Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Cabbage curry with less spices is always comforting & soothing to your stomach. Cabbage is one of those veggies you don't have to add too many spices to make it flavorful. With little effort you can make yummy dishes out of this veggie. As a kid I hated this veggie a lot & all that hatred changed when I started experimenting on cabbage. This is a simple, yet basic recipe I'm sharing here & can be made in very less time too. For this week theme on BM I'm presenting "One Ingredient & 3 dishes". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.Prep Time-5mins Cook Time-20mins or lessServes-2people Ingredients4Cups chopped cabbage4Tsp oil1Tsp mustard1Tsp jeera/cumin1Tsp chana dal1Tsp urad dal2Red chili's broken in to halfFew curry leavesTo Grind4Tbs grated coconut (fresh or dry)2Green chili's {adjust as needed} 1Tsp grated gingerDirections - Heat pan with oil & to that add in mustard, jeera, chana dal, urad dal, red chili's & curry leaves.Method 1:- Once the mustard starts jumping add in chopped cabbage & close pan with lid. - Cook on low heat for 10mins & once you see the cabbage is oozing out little wetness, remove lid & continue to cook on low heat for another 5mins. - Mean while coarse grind ginger, green chili's & coconut. - Add salt to the curry & also the grind coconut mixture to pan. Mix them well & cook for 2minutes. Then switch off heat. Method 2:- If cabbage is not tender, then you can pressure cook cabbage ahead. - Add it to the tempering & cook for few minutes. - Then add in the grind coconut mixture & salt to the curry. Cook for 2more minutes & switch off heat. - Curry is ready to be served.Note- I prefer pan cooking cabbage than pressure cooking it. I feel cabbage becomes watery & tastes different when you pressure cook it. - Adjust green chili's as needed. I used thai chili & 2 were more than enough to this curry. Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Palya is a Karnataka style side dish. This curry is easy to make & taste delicious with the blend of ingredients we use in making them. I'm sharing Udupi brahmin style palya here. It's little different from the other palya's I make, but the taste was tempting & we loved it. I love to mix & match veggies when making palya's, but you can just go with single veggie at a time. Green beans, cabbage, carrots, cluster beans, Ivy gourds are my favorite veggies & love to make comforting palya with them. Enjoy this comforting no onion no garlic dish.Adapted from here.Prep Time-10mins Cook Time-30minsServes-2PeoplePairs with rice & chapati.Ingredients 2Cups chopped cabbage 1Cup chopped carrots 2Tbs oil 1Tsp mustard 1Tsp jeera/cumin 2Red chili's broken in to half 1/2Tsp hing Few curry leaves
Salt to taste To grind 3Tbs grated coconut2Red chili's 1/2Tsp mustard seeds1/2Tsp turmeric
2Tbs tamarind pulp Directions - Heat pan with oil. Add mustard, jeera & red chili's to it. Once the mustard starts jumping add hing & curry leaves. - Next add in cabbage & carrot to pan along with salt. Close pan with lid & cook for 10mins on low heat. Check carrots if it's cooked well. If not cook veggie's with a closed lid for 5mins more. - Mean while grind grind the ingredients under grind coarsely. Once the veggies are cooked well add in the grind mixture to pan. - Mix them & adjust taste if needed. Cook on low heat for 5mins & switch off heat. - Palya is ready to serve. Follow me on "Facebook", "Google+", "Pinterest", "Instagram" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
Atakilt Wat or Ethiopian cabbage curry is a mildly spiced curry which perfectly goes with rice & chapati or roti. This is a simple dish for busy days. If you have a hatred towards cabbage just like me, then this is one of the comforting recipes you would love & want to try out.Atakilt Wat is basically served with injera, which is a spongy fermented bread with a unique texture to it. I served it with rice & a dollop of ghee. This curry can be customized easily according to your taste buds. Garnishing with cilantro adds a delectable flavor to the curry. To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.Adapted from herePrep Time-10mins | Cook time-20mins | Serves-3peopleIngredients3Cups chopped cabbage1Onion chopped1Tsp chopped ginger2Garlic cloves finely chopped3Carrots chopped1Big potato cut in to cubes1Tsp cumin powder / jeera powder2Tsp black pepper / Red chili powder1/2 Tsp turmericSalt to taste2Tbs oilDirections- Heat pan with oil & to that add chopped onions. Fry them till they are translucent on low heat & it might 3mins to 4mins.- To onions add garlic & ginger. Fry them for seconds.- Add carrots & potatoes to pan along with turmeric & salt. Close pan with lid & cook till they are done. - Add cabbage to pan, along with jeera powder & mix them well. Close pan with lid & cook for 4mins & check if the cabbage is done. - Once the cabbage is cooked add black pepper & give a final stir. Adjust salt if needed & switch off heat.Note- If you are adding red chili powder, then add it along with jeera powder.- Garnish with cilantro for a added flavor.Follow me on "Facebook", "Google+", "Pinterest" for daily updates. Leave me a comment on any queries regarding this recipe & I will be able to answer it for you as soon as possible.
