Blogging Marathon #122 Week 2, Day 1
Theme : Dry side dishes
Cabbage is one of the first veggies I reach out for when I have a lot of guests coming for lunch. It’s easy to chop, easy to cook and you get a good quantity for a lot less work than other vegetables. Potatoes come next in my list. Apparently I am not the only one who thinks so, because some of my relatives have told me the same thing.
Cabbage can be prepared in many ways. I already have cabbage thoran and cabbage with moong dal on the blog. Carrot and cabbage is also common combination, so is cabbage and green peas. I had served this cabbage porial as part of the vathakuzhambu lunch I posted earlier.
Read on for the recipe.
- 2 teaspoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 4-5 cups chopped cabbage, 1 small cabbage
- 1/2 cup green peas, frozen
- 1/2 teaspoon turmeric powder
- 1/3 cup shredded coconut
- 3-4 green chilies, finely chopped
- Salt to taste
- Heat oil in a pan. Add mustard seeds and once it splutters add the urad dal. Once the dal turns golden brown, add the chopped cabbage.
- Add salt, turmeric powder, green chilies and green peas. Mix everything in with a spatula and cover and cook until the veggies are done. Keep stirring in between to prevent the cabbage from sticking to the bottom of the pan, sprinkling some water if needed.
- Once the cabbage is cooked, add the shredded coconut and mix it in. Taste test and adjust seasonings if needed. Cook for a couple more minutes and take off the heat. Serve with rice and sambar of your choice.