Monday, October 12, 2015

Recipe: Cabbage & Peas Poriyal


This dish is a simple and easy stir-fry that goes along as a great accompaniment to Spinach Dal. Sometimes when I feel like a light and filling vegetable dish, I make this. This recipe is very simple and is perfect for beginners, especially if your Indian partner is from Kerala or Tamil Nadu. I think this was the first recipe I learned how to make - way back in the day - after making Maggi! When cooked, the cabbage wilts down, so be sure to make a little more than needed. It is also a good dish to make for an Indian dinner party because it is low maintenance. Green cabbage has many wonderful health benefits like lowering cholesterol, good for your immune system, and it just happens to be a cancer-fighting super-food! If you want this dish more spicy, then add 1 whole green chilli split in half.




Madh Mama's Cabbage Poriyal
(Serves 4-6)


Ingredients:

- 1 whole cabbage
- 1 cup peas (fresh or frozen)
- 3 tbsp oil (sunflower, peanut)
- 1-2 tbsp mustard seeds
- 1/4 tsp turmeric
- pinch of asefoetida
- 1 sprig of fresh curry leaves
- 1 tsp salt

*you can also put fresh grated coconut in this dish*



Directions:


Cut the cabbage into small pieces.


Heat up a large pan to medium heat and pour the oil and mustard seeds in. When the mustard seeds start to crackle, add turmeric, asefoetida, and the curry leaves. 

When the curry leaves wilt a bit, add the cabbage and toss.


Add 1/2 cup of water and place the lid on the pan and cook for 15 minutes, tossing every 5 minutes.


Add salt and peas and then toss, for another 10 minutes. Keep tossing it every 5 minutes.

Take the lid off and let it get more crispy. It's ok if it browns a bit - you can't really overcook it!

And voila!

Serve with rice/roti and a dal.

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Don't forget to check out my other recipes HERE!
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1 comment

  1. Yummy, this is one of my favourite poriyals. I never thought of mixing cabbage and peas together, but will try it!

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