Dakshin - Cabbage Poriyal

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<mx2 source= " MasterCook 6.0 " date= " November 28, 2000 " >

<Summ>

<Nam>

Cabbage Poriyal - Muttakos Poriyal

</Nam></Summ>

<RcpE name= " Cabbage Poriyal - Muttakos Poriyal " author= " Chandra Padmanabhan " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Cabbage Poriyal - Muttakos Poriyal

 

Recipe By :Chandra Padmanabhan

Serving Size : 4 Preparation Time :0:20

Categories : Side Dish Vegan

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 green chili peppers -- slit sideways

1 pound cabbage -- finely chopped

1 cup shelled green peas (optional)

salt to taste

2 tablespoons water

2 tablespoons grated fresh coconut or

2 1/2 tablespoons flaked coconut

FOR TEMPERING:

2 teaspoons missing ingredient

1 teaspoon brown mustard seeds

1 teaspoon cumin seeds

1 teaspoon black gram dal (washed urad dal) -- picked over and

-- rinsed

1 teaspoon bengal gram dal (yellow split peas -- chana dal),

picked

-- over and rinsed

1 red chili -- halved

1/2 teaspoon asafoetida powder

a few curry leaves

 

TEMPERING: Heat 2 teaspoons oil in a heavy saucepan. Add the mustard seeds,

cumin seeds, black gram dal, Bengal gram dal, halved red chilli, asafoetida

powder, and a few curry leaves.

 

When the mustard seeds splutter, add the slit green chillies. Stir for a few

seconds. Now add the finely chopped cabbage, green peas (if used), salt to

taste, and 2 tablespoons water. Cover saucepan with a lid, and cook over a low

heat until the vegetables are tender. Add the grated coconut. Mix thoroughly.

Serve hot.

 

For a spicy cabbage poriyal, make a paste of 2 green chillies, 3 tablespoons

grated fresh coconut (4 tablespoons flaked coconut), 1 teaspoon cumin seeds, and

a small onion. Add the cooked cabbage in place of the grated coconut.

 

This basic recipe may be used for almost any vegetable — carrot, ko (chayote)

beetroot (beet), cauliflower, etc. Try these variations and choose your

favorite. For Cauliflower Poriyal, follow the same method as above, but do

garnish with the grated coconut.

 

Preparation time: 20 Min. Cooking time: 10 min.

 

Cuisine:

" Indian "

Source:

" Dakshin - Vegetarian Cuisine from South India "

S(Formatted by):

" Nancy Braswell, Nov-27-2000 "

Copyright:

" 1999, Periplus "

Start to Finish Time:

" 0:30 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 37 Calories; trace Fat (7.1% calories

from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 22mg

Sodium. Exchanges: 1 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:20 " />

<CatS>

<CatT>

Side Dish

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<IngR name= " green chili peppers " qty= " 2 " >

<IPrp>

slit sideways

</IPrp>

</IngR>

<IngR name= " cabbage " unit= " pound " qty= " 1 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " shelled green peas (optional) " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " salt to taste " ></IngR>

<IngR name= " water " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " grated fresh coconut or " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " flaked coconut " unit= " tablespoons " qty= " 2 1/2 " ></IngR>

<IngR name= " FOR TEMPERING: " code= " S " ></IngR>

<IngR name= " missing ingredient " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " brown mustard seeds " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " cumin seeds " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " black gram dal (washed urad dal) " unit= " teaspoon " qty= " 1 " >

<IPrp>

picked over and rinsed

</IPrp>

</IngR>

<IngR name= " bengal gram dal (yellow split peas " unit= " teaspoon " qty= " 1 " >

<IPrp>

chana dal), picked over and rinsed

</IPrp>

</IngR>

<IngR name= " red chili " qty= " 1 " >

<IPrp>

halved

</IPrp>

</IngR>

<IngR name= " asafoetida powder " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " a few curry leaves " ></IngR>

<DirS>

<DirT>

TEMPERING: Heat 2 teaspoons oil in a heavy saucepan. Add the mustard seeds,

cumin seeds, black gram dal, Bengal gram dal, halved red chilli, asafoetida

powder, and a few curry leaves.

</DirT>

<DirT>

When the mustard seeds splutter, add the slit green chillies. Stir for a few

seconds. Now add the finely chopped cabbage, green peas (if used), salt to

taste, and 2 tablespoons water. Cover saucepan with a lid, and cook over a low

heat until the vegetables are tender. Add the grated coconut. Mix thoroughly.

Serve hot.

</DirT>

<DirT>

For a spicy cabbage poriyal, make a paste of 2 green chillies, 3 tables poons

grated fresh coconut (4 tablespoons flaked coconut), 1 teaspoon cumin seeds, and

a small onion. Add the cooked cabbage in place of the grated coconut.

</DirT>

<DirT>

This basic recipe may be used for almost any vegetable — carrot, ko (chayote)

beetroot (beet), cauliflower, etc. Try these variations and choose your

favorite. For Cauliflower Poriyal, follow the same method as above, but do

garnish with the grated coconut.

</DirT>

<DirT>

Preparation time: 20 Min. Cooking time: 10 min.

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

Dakshin - Vegetarian Cuisine from South India

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Nov-27-2000 " />

<CpyR>

1999, Periplus

</CpyR>

<TTim elapsed= " 0:30 " />

</RcpE></mx2>