Cabbage Koottu (C'bge in dal and coconut gravy)

Cabbage koottu is a simple and tasty side dish for rice. Besides the cabbage, dal and coconut are the main ingredients. The only difference in the cabbage koottu when compared to other koottu recipe is the addition of asafoetida. In other koottu recipes, like the snake gourd variant there is no asafoetida though any one is free to experiment according to their taste.

This is one of my favorites and i get nostalgia about my childhood days in Valparai when i prepare this...if you ask me the reason, i really dont know...:-) sometimes it is 'just like that'

ingredients

cabbage - 500 gms
dal (toor or chana or moong) - 4 tbsp

coconut - 5 tbsp
cumin - 1/2 tsp
small onion - 4
green chilly - 2 or 3

turmeric - 1/3 tsp
asafoetida - 1/2 to 3/4 tsp

for the tempering


oil - 1 1/2 tsp

mustard seeds - 1/4 tsp
curry leaves - 1 or 2  sprigs
whole red chilly - 2 or 3 (broken)

salt to taste

the method

Par boil the dal in a pan. Add the shredded cabbage, turmeric and salt and give a quick stir. Meanwhile grind the cumin, small onion, green chillies and coconut to a coarse paste using about 2 or 3 tbsp water. Add the coconut paste into the cabbage and stir. When almost done add the asafoetida and stir. Take care while adding the asafoetida because the pungency differs based on the brand. Add 1/2 tsp and taste the koottu and add the balance 1/4 spoon as'da only if need be. Turn off heat when the cabbage is done. Check salt.

Heat oil in another pan and add the mustard followed by curry leaves and broken red chillies. Pour the tempering over the cabbage, stir and cover it. Serve the cabbage koottu with rice and sambar or rasam or whatever you prefer.

Ladies Finger / Okra / Bhindi Masala

ingredients to sauté the ladies finger

Ladies Finger / Okra / Bhindi – 500 gms

oil – 2 tbsp

salt – ¾ tsp

ingredients for the masala

Oil – 1 tbsp

Onion – 2 medium, julienned

Green chilly – 1 or 2
Ginger - 1/3 inch piece
Garlic - 5 cloves

Turmeric – ¼ tsp

Chilly powder – ¼ tsp

Coriander powder – ¼ tsp

Pepper powder – ½ tsp

Garam Masala – ½ tsp

Vinegar – ½ tsp or lemon juice – 1 tsp

Salt to taste

the method

Clean and cut the ladies finger as seen in the picture. In low flame, heat 2 tbsp oil in a pan and add the chopped ladies finger and salt. Stir occasionally till the moisture has evaporated from the ladies finger. Reserve.

In medium flame, heat 1 tbsp oil in another pan and sauté the onion, ginger, garlic and green chilies till the onion turns translucent. Add the turmeric, chilly, pepper, coriander and garam masala powder and stir for few seconds. Add the vinegar and stir. Add the sautéed ladies finger and mix well for about 5 minutes. Serve with rice. This is very delicious and aromatic.

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cheers

roshan

Sunday Special - Fourth edition

Recipes send for the fourth edition of Sunday Special

Rava Kesari / Sooji Ka Halwa

the recipe


Rava / Semolina - 1 cup
Water – 2 cup + 2 tbsp
Turmeric – 2 pinch (I used this instead of food color)
Sugar – 1 ½ cup
Cardmom – 4 (powder it with some sugar)
Cashewnuts, Almonds and raisins – as required (fried in ghee)
Ghee – 2 – 3 tbsp

the method

Heat 2 tbsp ghee in a pan and lightly sauté the semolina and turn off heat. Heat water in another pan with turmeric. When it come to boil, turn to low heat and add the rava slowly into the water and stir in circular motion briskly. The heat is turned to low to avoid formation of lumps. Keep stirring till the semolina is almost cooked. Add the sugar 1 or 2 tbsp at a time and keep stirring. Add the cardamom powder and fried nuts. Add one more tablespoon ghee on top and mix well.

Pour the kesari into a greased tray or plate. Cut it into diamond shapes and serve it hot or cold. I used some saffron strands just to give an appeal for the photograph.

the recipe goes to sinful delights by Vardhini

Sunday Special - Third Edition

This is the third edition of Sunday Special. If you are interested in participating in this event please go through the details in the event page.



A big thanks to the participants….

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