kalakkalsamayal

Prepare rice as given in the link : Rice for Mixed Rice

Take 1/4 cup of water in a pressure cooker.
Add chopped cabbage, carrot and 1/4 Tsp of salt.
Close the lid with weight and cook for 1 whistle.
Immediately release pressure and strain using a colander.
Keep aside.

Heat a kadai with 3 Tsp of oil on a stove over medium flame.
Crackle cumin seeds and then add green chilly, sliced onion & a pinch of salt.
Saute till onion becomes translucent.
Now add capsicum and saute for 2 minutes.
After that add boiled cabbage & crushed ginger.
Saute on high flame for 2 minutes.
Now add 1 Tsp of salt and cumin powder.
Mix well and then add rice, ghee & pepper powder.
Mix well and adjust salt.
Turn off the stove once everything combined together well

Transfer into a serving bowl and top it with coriander leaves.
Enjoy with Thayir pachadi or any kurma of your choice.

It can be packed for afternoon lunch in a tiffin box after cooling it down to room temperature.





You might also like to try

Coconut Drumstick leaf rice

Karuveppilai Rice

Kuthiraivaali Coriander Rice

Varagarisi Puliyodharai

Vangi Bath

#CabbageStirFry : #Cabbage is actually a leafy vegetable as the dense leaved head of the Cabbage plant is consumed. It  is a versatile vegetable and are mostly used in the preparation of salads world over. It takes prime part in Chinese cuisines. In India too tasty curries are made from cabbage. In our Tamilian cooking dishes such as stir fry, koottu, salads, soups are made using cabbage.

Cabbage is a good source of beta-carotene, vitamin C and fiber.
The characteristic flavor of cabbage is caused by glucosinolates, a class of sulfur containing glucosides. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds, lesser in young vegetative tissue, and they decrease as the tissue ages.

Cooked cabbage is often criticized for its pungent, unpleasant odour and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced.

Source : http://en.wikipedia.org/wiki/Cabbage

Here comes the recipe :

Ingredients :
1 1/2 cups                                     Cabbage nicely chopped
1 small size                                    Onion, nicely chop
1 or 2                                            Green chilly, chop nicely
1 pinch                                          Turmeric powder
1/4 Tsp                                          Red chilly powder
5                                                    Curry leaves
small quantity                                 Coriander leaves
a small piece                                  Ginger [ optional ]
4 or 5 leaves                                  Spinach [ optional ]
3 Tsp                                             Coconut scrapings
1/2 Tsp                                          Salt


To Temper :
1/2 Tsp                                        Mustard
1 Tsp                                          Urad dal
1/2 Tsp                                        Oil

Method :
Take 1/2 cup of water in a pressure cooker/pan.
Add turmeric powder, red chilly powder and salt.
Mix well and then add cabbage.
Pressure cook for a whistle.
Immediately release pressure and strain through a colander to remove cooked water.
Keep aside.
Heat a kadai with oil and crackle mustard seeds first.
Now add urad dhal and roast till it becomes golden color.
Then add curry leaves, green chilly, chopped onions, smashed pieces of ginger and a pinch of turmeric powder.

Saute for 2 minutes.
Now add cooked cabbage and keep stirring over a HIGH flame.
Add coconut scrapings & nicely chopped spinach leaves and mix well.

Keep stirring for a minute to remove any excess water.
Transfer into a serving bowl and garnish with coriander leaves.







Other recipes you might like to try

Cabbage Chutney

Cabbage Lentil

Cabbage Pepper Stir Fry

Cauliflower Poriyal

Snake gourd stir fry

#Muttaikoskoottu #CabbageLentil : #Muttaikos is a leafy vegetable used for preparing poriyal, koottu, salad, and in a variety of other dishes. #Muttaikos is called #cabbage in English.
#Cabbage has to be cooked carefully to get its distinct taste and nutritional value. Cabbage can also be consumed raw including it in Salad.


Ingredients :

Cabbage                                             : 1/2 cup
Onion thinly chooped                          : 1 tblsp
Ginger pieces slightly pounded          : 1 tsp
Green chilly                                        : 2
Cooked thuvar dhal                             : 1/4 cup

For masala :
Coconut                                              : 2 tblsp
Cumin seeds                                       : 1/4 tsp
Rice flour                                            : 1/4 tsp

For tempering :
Mustard seeds                                    : 1/4 tsp
Gram dhal                                           : 2 tsp
Oil                                                      : 1/2 tsp

Method :
Take all the ingredients for masala in a mixer grinder jar.
Grind into a smooth paste.
Keep aside.

Chop cabbage into a very thin long pieces.
Slit green chilly lengthwise.

Take 1/2 cup of water in a vessel and bring to boil.
Add cabbage, onion, green chilly, ginger and 1/2 tsp of salt.

Cover with a lid and cook for 3 minutes.

When cabbage turns soft add dhal and prepared coconut paste.

Mix well and let it simmer for 2 to 3 minutes.
When all the cooked ingredients and masala paste blend together transfer into a serving bowl.

Temper mustard seeds and gram dhal in a hot kadai with oil.
Pour over prepared koottu.

Garnish with coriander leaves.


#CabbageKootu is an excellent side dish for white rice mixed with sambar or rasam.






Other recipes you might like to try

vazhaipoo koottu

noolkhol leaf lentil

Muttaikos Milagu Poriyal

Muttaikos Poriyal

Muttaikos Chutney

For other tasty dishes

Recipe Index

Ideas for breakfast and dinner

Tiffin Varieties

For Lunch Dishes

Lunch Recipes Index