Cabbage is one of the popular vegetables in India. East, West, North or South you will find cabbage being used frequently in homes.
Elsewhere in this blog, you will find recipes with cabbage such as
- Cabbage Sukke from our Konkani cuisine,
- Spinach & Cabbage Parantha from Punjab,
- Cabbage Kheer from West Bengal.
Being packed with nutrients, cabbage has many health benefits .
Today's recipe is from my Home State of Karnataka and is for a side dish made with cabbage called Cabbage Palya. This does not call for the use of onion or garlic and comes in handy on days when you wish to avoid these. The addition of ground coconut and mustard seeds gives this dish a special taste and flavour.
I have adapted this from the popular Kannada channel Swayam Paaka.
We had this easy to make yet delicious dish for lunch recently. Do try it out and I am sure you will enjoy it.
- Cabbage, grated, about 4 cups
- Tamarind, size of a small gooseberry
- Salt, to taste
- Coriander Leaves, finely chopped, for garnish
To Be Ground To A Coarse Paste:-
- Fresh Coconut Gratings, 1/2 cup
- Mustard Seeds, 1/2 tsp
- Green Chillies, 4-5
- Fenugreek Seeds, 1/2 tsp
- Jaggery, 1 tsp
- Coriander Leaves, 1 tbsp
- Turmeric Powder, 1/4 tsp
For Seasoning :-
- Mustard Seeds, 1/2 tsp
- Urad Dal, 2 tsp
- Channa Dal, 1 tsp
- Asafoetida, 1/8 tsp
- Curry Leaves, a few
- Oil, 2 tbsp
Wash and shred/grate the cabbage
Soak the tamarind in little water and extract the juice
In a pan, dry roast the fenugreek seeds on medium heat till it becomes golden brown in colour
In a small mixer jar, grind together the coconut gratings, dry roasted fenugreek seeds, green chillies, jaggery, mustard seeds, coriander leaves and turmeric powder, without adding any water, to a coarse paste using the pulse mode. Keep aside.
Heat oil in a thick-bottomed pan and on medium heat add the mustard seeds
When they splutter add the asafoetida, followed by the urad dal and the channa dal and sauté till the dals change colour
Add the freshly ground paste and curry leaves and fry for 1 minute till the raw smell goes
To this add the chopped/grated cabbage and mix well
Squeeze the tamarind extract and add salt to taste. Mix well
Cover and cook on medium heat for 5-6 minutes stirring from time to time
Sprinkle a little water if required
Once the cabbage is cooked, switch off the gas and garnish with finely chopped coriander leaves
Transfer to serving bowl
Serve Cabbage Palya as a side dish with rice, chappatis etc
Post a Comment
If you have liked this recipe, I would appreciate your leaving a comment. Thank you !