This recipe was lying in my drafts for long time.Its a simple stir fry recipe which u would have tasted in most of the restaurants during lunch closing time i.e around 2.30pm. Whenever i feel lazy to cook for myself , i make this poriyal .It has no grinding or boiling part & no coconut.Its very easy & can be made in jiffy.. Before marriage , when i was working , my colleagues used to bring this poriyal for sambar rice.. I love its taste & simplicity. My husband hates cabbage because of its smell. We can easily remove its smell to some extent by adding finely chopped ginger.It smells great while u saute..I hope most of u know this tip & make this stir fry at home.. Bachelor's , do try this recipe & let me know how u liked it..
INGREDIENTS 1 cup - 200ml
Grated cabbage – 1cup
Big onion – 1no (finely chopped)
Red chilli powder / Sambar powder – 1 tsp (adjust as per ur spice level)
Turmeric powder – 1/4 tsp
Salt – As required
Ginger – 1 inch piece (finely chopped)
Curry leaves – few
Sugar – A pinch
Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1tsp
Channa dal – 1 tsp
Cumin seeds / jeera – 1/2 tsp
Coriander leaves – to garnish (optional)
In a wide mouthed kadai , heat oil and temper mustard seeds.. After it splutters add urad & channa dal , Curry leaves..
After the dals turn golden brown , add the onions & ginger bits.Mix well and saute till onion turns transparent.
Now add the grated cabbage & the required salt , a pinch of sugar.Then add the sambar powder/Red chilli powder & turmeric powder.. Mix well & saute till cabbage shrinks in quantity.
Keep the flame low & cover the kadai with a lid for few minutes. Stir in between.. Make sure the cabbage doesn’t get burnt..If u feel the mixture is very dry , sprinkle little water , mix well & cover the kadai..
After the cabbage is cooked well , switch off the stove ..
Garnish with chopped coriander leaves if u like..
Enjoy with sambar rice !!
NOTE: Adding ginger is a must to remove the raw smell of cabbage. If u like cabbage smell , u can skip ginger..