CABBAGE PALYA

 CABBAGE PALYA    

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. 

Ingredients:-

• 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

Method:-

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