A simple, crunchy, dry saute (vepudu/poriyal) is Cabbage stir-fry with the perfect blend of color and taste. A stand-out recipe where cabbage is mildly spiced with red chilli, cumin and coriander powders and garnished with fresh coriander leaves. One of my favorites as a side to go with rice, rasam and appadam.
Today, I made two simple vegetable dishes with steamed cracked wheat (in place of white rice) and rasam. The other dish was an eggplant curry cooked in milk, Vankaya Paalu Posina Kura which I have blogged earlier.
Par-boil cabbage with pinch of turmeric and salt to taste. Drain and keep aside.
Heat oil in a cooking vessel, add the cumin seeds and let them turn brown. Add the garlic and curry leaves and saute for a few seconds.
Add the chopped onions and saute till transparent. Add chilli pwd, cumin pwd and coriander pwd and combine well.
Add the par-boiled cabbage and combine. Stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Garnish with coriander leaves.
Serve with rice and rasam.
By Sailu Published:
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest,
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