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Recipes from an Indian kitchen with a focus on Andhra cuisine
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Wednesday, August 1, 2018
cabbage Fry
Ingredients
2
cups
cabbage
1
Fistful
moong dal
/ pesara pappu
1
sprig
curry leaves
3 tbsp.
putnala papa powder
¼
tsp
mustard
¼
tsp
cumin
1 to 2
tbsp
oil
1
pinch
of turmeric
salt
to taste
Method
soak dal in water for about an hour. Drain it and set aside.
Shred cabbage and rinse thoroughly with lot of salted water, drain and set aside. Make sure there is no water left in the cabbage.
Heat oil in a heavy bottom pan, sauté mustard, cumin till they splutter, add Onions.
Add the dal and cook till it is fully cooked. This takes around 3 mins. Do not add water. If needed cover and cook the dal.
Increase the flame to medium high, add cabbage and turmeric, toss and fry for 3 to 4 mins or until done.
Add salt, toss and fry for a min. If your cabbage is not tender, cover and cook.
Sprinkle
putnala papa powder
, switch off the stove.
serve cabbage Fry with chapathi.
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