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Purple cabbage ---- 1medium chopped (that means nearly 3 cups)
Channa dal --- 1 cup
Oil --- 2 tab sp
Mustard seeds --- 1/2 tea sp
Cumin seeds --- 1/2 tea sp
Curry leaves a few
Onion – 1 big chopped
Turmeric powder --- 1/2 tea sp
Red chili powder --- 1 tea sp
Channa dal --- 1 cup
Oil --- 2 tab sp
Mustard seeds --- 1/2 tea sp
Cumin seeds --- 1/2 tea sp
Curry leaves a few
Onion – 1 big chopped
Turmeric powder --- 1/2 tea sp
Red chili powder --- 1 tea sp
Salt to taste
Garam masala powder --- 1 tea sp
Grated coconut --- 1 tab sp
Fennel seeds – 1 tea sp
METHOD: ----
Grind grated coconut and fennel seeds in to cores paste and leave a side.
Soak channa dal for 1/2 hour and cook till 1/2 done, then add chopped purple cabbage to the dal and cook till tender, but not so soft( if you pinch cabbage piece with your fingers you should fell still crunchy I hope you understand).
Now add salt to taste, turmeric powder, and red chili powder mix well and remove from the heat and keep a side.
Now heat oil in a fry pan or deep frying pan (kadai) add mustard seeds and let them popup, then add cumin seeds and curry leaves and fry for a while then add chopped onion and stir till onion become soft, then add ground coconut and fennel seeds mixture stir for 1 sec. and add cooked cabbage and dal mixture mix well and stir for 5 min in a medium flame, then remove from the heat and serve.
Serve hot, as a side dish for rice and rasam or pappucharu and even goes very well with roti.
Garam masala powder --- 1 tea sp
Grated coconut --- 1 tab sp
Fennel seeds – 1 tea sp
METHOD: ----
Grind grated coconut and fennel seeds in to cores paste and leave a side.
Soak channa dal for 1/2 hour and cook till 1/2 done, then add chopped purple cabbage to the dal and cook till tender, but not so soft( if you pinch cabbage piece with your fingers you should fell still crunchy I hope you understand).
Now add salt to taste, turmeric powder, and red chili powder mix well and remove from the heat and keep a side.
Now heat oil in a fry pan or deep frying pan (kadai) add mustard seeds and let them popup, then add cumin seeds and curry leaves and fry for a while then add chopped onion and stir till onion become soft, then add ground coconut and fennel seeds mixture stir for 1 sec. and add cooked cabbage and dal mixture mix well and stir for 5 min in a medium flame, then remove from the heat and serve.
Serve hot, as a side dish for rice and rasam or pappucharu and even goes very well with roti.
Enjoy your meal.
Iam sending this to EC s WYF - side dish event
11 comments:
Wow something new to me. Looks yum.
Looks yummy n healthy!
Wow mouthwatering!!!!!
this looks intersti,..;-)how u dng?
mmm looks like a great side... Should be healthy and love the channa dal and cabbage curry...
Never used purple cabbage rekha....does it taste like green one?..looking yumm..
Even I have a purple cabbage curry,but quite different from urs,I should try this sometime!
Never used purple cabbage in my cooking.The curry looks different and yummy.Will try this someday :)
Me too have never tried purple cabbage...thanks for participating
never used purple cabbage, shud try sometime:)looks nice!!
I'm always eating French food these days - more like this cabbage casserole then what you've done with it here. Boy do I get to craving spicy food, and this looks perfect.
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