Friday, June 8, 2012

Cabbage porial (kose poriyal/ Patta gobhi mattar subzi)

    This dish is very easy to make. It's very mild and will go well with any spicy main dish.
patta gobi mattar subzi
cabbage and peas poriyal

cabbage       3cups
onion           1/2 (small)          
green chili    1
green Peas    1/2 cup
coconut         2 tbs 
Asafoetida     1 pinch 

urud dhal        1/2 tsp
mustard seeds 1/2 tsp
red chillies     2(small)
curry leaves    4 to 5
salt                  to taste
oil                   1/2 tbs

Shred the cabbage and slice the onion thinly.                                                            

1. Heat the oil in a pan and add urud dal and fry till it becomes light brown in color.
2. Add the mustard seeds (it should splutter).
3. Add the red chili and curry leaves.
4. Add the onion and fry it till it turns 
   golden brown.
5. Now add the cabbage, peas, coconut and asafoetida.
6. Lower the heat and cover the pan (can add a tsp of water if needed) and cook till the cabbage is soft and crisp.
7. Add salt to taste.

Tips to taste:
1. Add salt in the end to retain the color of cabbage.
2. Masala lovers can grind the coconut and green chili and add it to the cabbage.
kose poriyal
urud dal and mustard seeds

Thanks for taking the time to visit my blog. If you try this recipe, please comment on it. I like to hear how it came out.                                          


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