Kose Poriyal

One vegetable that is readily available, nutritious and easy to cook is the Cabbage. It lends itself to various cuisines and different styles of cooking.
Cabbage Poriyal

3 cups Cabbage
¼ cup Green Gram Dal
1 pinch Turmeric Pd
Salt to taste
2 Tbsp coconut, grated (optional)
2 tsp Oil
¼ tsp Mustard
¼ tsp Urad dal
3 Dry Red Chillies, broken into 2
1 sprig Curry Leaves
Wash and soak green gram in enough water. Cook with ¼ tsp oil and turmeric powder until firm. Drain and keep aside.
Finely shred the cabbage. Place in a shallow pan. Sprinkle water and cook over a medium flame, stirring continuously until raw smell disappears.
Heat oil in a kadai (wok) and add mustard, urad dal, red chillies and curry leaves. Then, add the cabbage, green gram dal and salt to taste. Stir fry until well mixed.
Serve hot garnished with freshly grated coconut.


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