This is the simplest and easiest Poriyal we can make. If you need Poriyal in bulk quantity then muttaicose poriyal is the best option. You can cut big whole cabbage in 2-3 mins. In my grandpa’s house we used to have lots of get togethers during festivals and special occasions. So we had one standard cook for all those functions. More than cook he and his wife is almost like a relative to us. As for as I know we know them for 30 years. Now he is no more. Still I can remember him.His name is Dhandapani. When I was in my 5th grade we had one such occassion. I couldn’t recollect what it is. But for that my mom and her group started cutting vegetables ,some peeled onions etc. I too wanted to cut something that time but nobody allowed me. That time since I cried Dhandapani anna gave me one cabbage and asked me to cut. I started to take out the layers and started cutting. He saw that then he showed to how to cut cabbage easily. If you follow that method only one minute might be needed and your cutted/chopped cabbage almost will look like grated cabbage. I will try to attach the video ot atleast the photos.
He also told me that you you want a colorful look then you can add little carrots too. I will attach photos how to cut the carrots too (It should be like semicircle).
Ingredients:
1. Cabbage - 1/2 medium sized cabbage 2. Onion - 1/2 chopped finely 3. Green chillies - 4 4. Grated coconut - 2 tbsp 5. Turmeric powder - a pinch (optional) 6. Salt – to taste
1. Oil - 1 tsp 2. Mustard seeds - 1/2 tsp 3. Urad dhal - 1/2 tsp 4. Channa dal - 1/2 tsp 5. Curry leaves - few
Preparation:
1. Heat oil in pan. Add mustard seeds, channa dal ,urad dhal ,curry leaves and allow it to crackle.
2. Add onion and greenand aslo add a pinch of turmeric powder.
3. Then add cabbage and saute for 2mins. If needed sprinkle little water (do not add more water as cabbage will let our water by itself) and cook keeping lid closed until cabbage gets cooked and becomes soft.Add required salt. Most of the time you don’t need water to cook.
4. After few mins the water would have evaporated completely and the cabbage would have turned soft and dry.
5. Add grated coconut and turn of the stove.
Tips
1. If you don’t have coconut don’t worry you can leave the poriyal as it is.
2. Instead of coconut you can powder roastesd split channa dal (pottu kadalai/odacha kadalai/chutney dal) and you can add to poriyal.
Just to share with you………..
We all are aware of Malai Kofta which is a very famous recipe. This kofta is made upof mixed vegetables. recently I heard from one of my friend that they make Kofta’s using bottle guard(surrakkai) ,cabbage etc. Cabbage is easily availabe vegetable in all seasons so letz try this Cabbage kofta. I don’t follow any hard and fast rules in making gravy for this kofta. Once I made gravy in southindian style(replace paruppu uruandai with cabbage uruandai in paruppu urandi kozhumbu) and anothertime I made north Indian style kofta gravy. This Kofta goes well in all types of gravies. Here I am not mentioning the gravy since you can add this balls into your very special gravies.
Cabbage Kofta
Ingredients
- Cabbage – 2 cups (finely chopped (like finely chopped onion for vada’s))
- Channadal/kadalaparuppu – 1 cup
- green chilli – 2 (finely chopped)
- jeera/cumin seed – 1/2 tsp
- salt – little
- Red chilli powder – 1/2 tsp
- Besan/Kadala mavu – little (may be 2 tsps )
Preparation
- Pressure cook channa dhal with 1 to 1 1/2 cups of water. It should be cooked well. If you mash it with hand, it should get mashed well. Once it is cooked well drain the water from it. Keep that drained water to use while making gravy.
- Cook the cabbage well with little water. Once it is cooked well drain the excess water and keep for future use in gravy.
- Now take the drained channa dal,drained cabbage and to this add finely chopped green chilli,red chiili powder,little cumin seeds(black cumin seeds will be good) and salt as needed.
- Now add little Besan/gram flour . This will act as binding agent.
- Mix all the ingredients well and knead and make small balls out of it.
- Deep fry the balls in Oil.
Just to share with you………
This is another recipe from left over. This is called Kothu chappathi/kothu roti made from left over Chappathi’s. This you can made with fresh chappathi too.If you have few chappathi’s and you want to make that quantity more or you want a different dish out of it then you can try this recipe. The sucess of this recipe is it can be made in few mins.
Kothu chappathi
Ingredients
- Chappathi – 2
- Onion medium size – 1 (cut this)
- Tomato small size – 1 (cut this)
- Cabbage lengthy cutted – 1 cup
- Chilli powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Pinch of salt
- Little oil ,Jeera and curry leaves for tempering
- Corriander leaves for garnishing
Preparation
- Heat oil in Tava . When it is hot add Jeera and saute it.Then add Curry leaves
- Add onion and fryfor sometime (cut this)
- Add Tomato and fry
- Now add Cabbage and mix well
- Then add Chilli powder , turmeric powder and a pinch of salt
- Let the things cook for few mins. Mean time cut or tear the chappathi/ roti into pieces
- Add the chappathi pieces and mix well and cook for few mins and finally garnich with Corriander leaves
Just to share with you…..
My place is near to Palani where lord Muruga is sitting on a small mountain.Lord Muruga is considered as Tamil god(Tamil Kadavul). Every month on the day of Karthigai lot of people used to visit this temple. This is almost common with every people. My mom also used to visit every month.When I have holiday she used to take me too. Otherwise she will go and while coming she used to bring me this Cabbage Bonda (really big one)from one hotel .All these were in my 12 – 15 yrs. After that for some reasons she used to go whenever she finds time and I too forgot asking for Bondas. That cabbage Bonda was the base for my today’s recipe cabbage pakoda. I usually make with out rice flour but my anni (Mallika) told me to add rice flour too. It came more crispy than before so now-a-days I started adding rice flour too.
Again, for this recipe I am not mentioning quantities since there is no hard and fast rule in making this.
Consistency of the mixture
Pakodda’s
Ingredients
1. Cabbage cut length wise.It should like thin lengthy strips
2. Equal or little more/less onions cutted as lenghty strips
3. Besan / Kadalamavu
4. Rice flour (Besan 1 cup means rice flour 1/2 cup)
5. chilli powder
6. Salt and oil as needed
Preparation
1. Mix all together by adding little water.It consistency should be like in the picture .
2. Don’t concentrate on shapes simple spill the mix in oil and deep fry it.
NOTE
You can make bonda’s too with same mixture (if necessary add little more water) but for that make small rounds with mixture and fry in oil.
