11 November 2009

Cabbage-peas poriyal

Source: Vegetarian cuisine from South India by Chandra Padmanabhan

Serves 4

2 tsps olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp black gram dal (urad dal)
1 tsp bengal gram dal (chana dal)
1 dried red chilli crushed
1/2 tsp asafoetida powder
4-5 curry leaves
500g of chopped cabbage
1 cup of peas

  1. Heat oil in a saucepan and add mustard seeds, cumin seeds, black gram dal, bengal gram dal, red chilli, asafoetida powder and curry leaves. When the mustard seeds begin to sputter, add chopped cabbage, peas and salt to taste.
  2. Stir to mix well. Cover, lower heat and let cook until cabbage is tender and cooked through.
  3. Serve hot. If you prefer, garnish it with dessicated coconut right before removing it off the heat.

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