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.
Cabbage Vepudu Recipe
Prep & Cooking: 25 mts
Serves 3-4 persons
Andhra
.
3 cups chopped cabbage
1 onion, very finely chopped
1/4 tsp turmeric pwd
1 tsp chilli pwd (adjust)
1/2 tsp coriander pwd
big pinch cumin pwd
1 tbsp chopped coriander leaves
salt to taste
2-3 tsps oil
For seasoning/poppu/tadka:
1/2 tsp cumin seeds
2 cloves garlic, crushed
few fresh curry leaves
1 Par-boil cabbage with pinch of turmeric and salt to taste. Drain and keep aside.
2 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.
3 Add the chopped onions and saute till transparent. Add chilli pwd, cumin pwd and coriander pwd and combine well.
4 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.
5 Serve with rice and rasam.
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.
Cabbage Vepudu (Fry) Recipe
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. Cabbage Vepudu Recipe [...]
