Onion Chutney Recipe Without Tomato, Coconut - South Indian Vengaya Chutney

Onion chutney without tomato and coconut is my daughter Raksha’s favorite chutney for idli,dosa. So I make this South Indian, Tamil nadu style onion chutney/ vengaya chutney recipe at least once in a week for her lunch box. She fondly calls it as cooked onion chutney. Basically I am a big fan of raw onion chutney recipes more than cooked ones. But Sendhil and Raksha never touches raw onion chutney. So I learnt some varieties of cooked onion chutney recipes from my Mom & MIL. This is one among them. Its a very simple and easy recipe with just 3 major ingredients, onion, red chilli and tamarind. Color of this chutney depends on the roasting of red chillies. If you roast it till dark brown or black, color of the chutney also changes. Ok, lets see how to make onion chutney recipe for idli, dosa with step by step pictures.

Check my video on 3 raw onion chutney recipes and my collection of 60 chutney recipes.

Onion Chutney Recipe

South Indian style Onion chutney recipe for idli, dosa without using tomato, coconut

Cuisine: South Indian

Category: Chutney Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Cooking oil - 2 tbsp Big onion / Small onion - 3 nos / 20 nos Red chilli - 3 to 5 nos ( I used 3 spicy chilli) Tamarind - A small piece Salt & Water - As needed To Temper Cooking oil or sesame oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/4 tsp Curry Leaves - Few

METHOD

1. Wash and peel onion and chop into small cubes.
2. Heat oil in a kadai. Saute red chilli and onion adding salt and tamarind.
3. Cook till onion becomes transparent.
4. Grind to smooth paste adding water.
5. Temper mustard seeds, urad dal and curry leaves. Add to chutney.
6. Serve with idli , dosa adding sesame oil on top.

METHOD - STEP BY STEP PICTURES

Wash the onion, peel the skin. Chop into small cubes. Set aside. Heat oil in a pan. Saute onion, red chilli adding salt. Add tamarind and saute in the same heat. Let the mixture cool down completely. Grind to a smooth paste adding required water.Temper mustard seeds, urad dal and curry leaves. Add to chutney. Mix well and serve with hot idli, dosa. Enjoy !

Note

You can use either big onion or small onions. Each has its own taste and flavor. This chutney tastes mildly bitter if the quantity of onion is more or if the chilli is roasted till dark brown in color. For variations, you can saute one ripe tomato along with onion and grind the chutney.

Try this easy, yummy onion chutney recipe for idli, dosa and enjoy !

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Easy Dal Tadka Recipe - Dal Tadka In Pressure Cooker

 North Indian style Dal tadka is an easy and quick to make Indian lentils/dal based recipe. Its a good and healthy side dish for plain rice, Jeera rice, ghee rice and Phulka/roti/chapathi. It is a one pot recipe that is prepared with toor dal, spices, onion and tomato. Dal tadka can also be prepared using combination of toor dal, masoor dal, moong dal, chana dal etc. There are many versions of dal tadka recipe like Dhaba style, Punjabi hotel style and Gujarati style dal tadka recipes. But each recipe has its own taste and flavor with minor variations in the procedure and ingredients used. Today I have shared a basic recipe of how to make dal tadka at home in pressure cooker with simple ingredients following the recipe from Veg recipes of India. You can make it without pressure cooker or in an instant pot as well. It comes out great every time. Its our family favorite recipe. This has become my go to recipe for dal tadka. Original recipe has called for using charcoal to infuse smoky flavor in the dal just like the restaurant ones. But I skipped this step as I don’t get charcoal in my place. Ok, Lets see how to make dal tadka with step by step pictures.

Dal tadka recipe

North Indian Dal tadka recipe with step by step pictures.

Cuisine: North Indian

Category: Main course

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Toor Dal - 1/3 cup Water - 2.5 cups Big onion - 1 no ( finely chopped) Ripe tomato - 1 no (finely chopped) Green chilli - 1 no ( small, finely chopped) Ginger – 1/ 2 tsp (Finely chopped) Turmeric powder - 1/8 tsp Cooking oil - few drops Salt - As needed For tadka / To temper Ghee - 1 tbsp Cumin seeds - 1/2 tsp Crushed garlic - 5 cloves Red chilli - 1 no (whole) Curry leaves – Few Red chilli powder – 1/2 tsp Garam masala powder – 1/4 tsp Hing / Asafetida – a pinch Coriander leaves - to garnish Crushed Kasoori methi - 1/2 tsp (optional)

HOW TO MAKE DAL TADKA

1. Wash and take the toor dal in a pressure cooker base.
2. Add chopped onion, tomato, ginger, green chilli, turmeric powder, few drops of cooking oil to the dal. 
3. Pressure cook in low flame for one whistle. Mash the dal after steam is released.
4. Add salt and crushed kasoori methi. Boil for few minutes adding water.
5. Temper the ingredients & add to dal. Garnish with coriander leaves.

DAL TADKA IN PRESSURE COOKER - STEP BY STEP PICTURES

Wash the toor dal.Take in a pressure cooker base. Add finely chopped big onion, tomato, green chilli, ginger, turmeric powder, few drops of cooking oil and required water. Pressure cook in very low flame for two whistles. Open the lid after steam is released. Mash the dal with a whisk nicely. Make sure dal is completely mushy. To the cooked dal, add salt and crushed kasoori methi. Mix well and check for taste. Add little water to adjust the consistency of dal. Please remember this dal thickens when it cools down. So add some water to bring the dal to flowing consistency. Simmer the dal for few minutes. Heat ghee in a tadka pan/ Tempering kadai. Lower the flame. Splutter cumin seeds, curry leaves, whole red chilli, crushed garlic cloves and hing. Keep the flame low and add red chilli powder, garam masala powder. Mix immediately and switch off the flame. Take care not to burn the chilli powder. Add to the cooked dal on top of it. You can garnish with coriander leaves and fresh cream if you like. Mix and Serve with plain rice, jeera rice or phulka. Enjoy !

Note

Adjust the quantity of red chilli powder as per your taste. For variations, you can saute the onion, tomato , chilli, ginger and then add to toor dal. Pressure cook them together and proceed with tadka at the end. In some restaurants, they add a tbsp of fresh cream for garnishing. You can use equal quantity of masoor dal, toor dal and moong dal instead of using toor dal alone.

Try this easy, yummy North Indian Dal Tadka Recipe and enjoy with plain rice, ghee rice, jeera rice or phulka !

Very good recipes Tags: Dal tadka recipe, dal tadka, how to make dal tadka, how to make dal tadka at home, restaurant style dal tadka, hotel style dal tadka

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HomePuff Insulated Lunch Box Review

Last week I got Home Puff's Double Wall Vacuum Insulated, leak proof, Stainless steel Lunch Box of 1700ml capacity. I am sharing my reviews on this product after using it for one week. I have been using it regularly for packing Sendhil & Raksha’s lunch. Food stayed warm for more than 4 hours If you pack them really hot. I have tried packing Idli & sambar, Ven pongal, Sambar rice, Veg fried rice, Kuzhambu, Kootu, Dal tadka with rice and Veg biryani. Everything stayed warm for more than 4 hours. More over its completely leak proof which is a big relief for me. This insulated lunch box is much much better when compared with my old M****n steel lunch box. Friends, If you are looking for a good Insulated lunch box, you can go for Homepuff’s product. This product would be ideal for gifting too. I have also shared all the PROS & CONS based on my opinion. Have a look at them.

Home Puff Double Wall Vacuum Insulated - Stainless Steel Lunch Box With 3 Leak Proof,1700 Ml - Grey

PROS & CONS:

1. Looks so good and professional.
2. Its containers are with top grade stainless steel interior (304-Grade Stainless Steel) and exterior with Double Walled Vacuum Insulation for temperature control and durability over time. High Quality Lid with Silicone lining for heat insulation, BPA-free, non-toxic.
3. Well Designed with 3 separate Leak proof food containers with silicone gasket rings to keep dry and wet food hot in the same. I have tried packing sambar, Dal tadka as well.
4. Easy and comfortable to handle with good grip. Easy to carry too.
5. Every HomePuff lunch box comes with bag which unzips into a tablemat. This bag is made up of specially coated aluminium material which repels water and food stains.
6. Quantity of food would be enough for one adult/ 2 children.
7. Food stays hot for 2 hours and becomes warm for more than 6 hours. Similarly cold foods remain cold for 2 to 3 hours.
8. Warranty Details : 12 MONTH WARRANTY UNDER MANUFACTURING DEFECTS ONLY. DOES NOT COVER PHYSICAL DAMAGE, LIQUID DAMAGE & BURNT DAMAGES.

CONS :

1. This product is a bit pricey.
2. Looks big in size.
3. It would be better if there is some partition in one of the containers. It helps to pack more dishes. 
4. Please do not expect the food to be to hot. It stays warm around 60 to 70c upto 5 hours.
    
   You can find this product in HOMEPUFF.COM website, Amazon and Flipkart. You must visit their website to see their wide range of kitchen gadgets.

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Instant Rabri Recipe In Microwave - Quick Rabdi Recipe With Milkmaid/Condensed milk

After trying mawa malpua successfully, I prepared this instant, easy rabri recipe to serve with malpua. Its a quick version with just 3 major ingredients using microwave. It can be done in 6 minutes. Basically Instant rabri can be prepared using milk powder, ricotta cheese, khoya or even with condensed milk and corn flour.

But today I have used Paneer / Chena, Milk and condensed milk / milkmaid to make this instant rabdi recipe. I followed Tarla dalal’s recipe. It came out really well. I won’t say its taste is equal to the authentic rabri, but it tasted good when served chilled. I used store bought paneer. This rabri tastes even better when you make it with fresh chena. If you are craving for rabri, you can make it this way and enjoy instantly. Lets see how to make easy rabri recipe in microwave under 6 minutes with step by step pictures.

Instant Rabri Recipe Using Microwave

Instant rabri / rabdi recipe using microwave in 6 minutes.

Cuisine: Indian

Category: Dessert recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 6 Minutes

Total time: 11 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Boiled Milk - 2 cups ( Use Full cream milk) Grated paneer or fresh chena - 1 cup Condensed milk - 1/2 cup + 2 tbsp ( Use 3/4 cup more for sweetness) Cardamom powder - 1/2 tsp Kewra water or rose water - 2 drops Saffron strands - Few (optional) Chopped nuts  (Cashew, badam and pista) – 2 tbsp

HOW TO MAKE MICROWAVE, INSTANT RABRI WITH CONDENSED MILK

1. In a microwave safe bowl, take milk, condensed milk/milkmaid, grated paneer, cardamom powder and rose water.
2. Mix well and microwave in high power ( 800W) for 6 minutes.
3. Mix it once in the middle after 3 minutes.
4. After 6th minute, remove the bowl. Mix well.
5. Transfer to serving bowl. Garnish with chopped nuts. Refrigerate for an hour. Serve chilled.

METHOD - STEP BY STEP PICTURES

Grate paneer and set aside.In a microwave safe bowl, take milk. Add grated paneer, condensed milk, cardamom powder and kewra water or rose water. Mix well with a whisk or ladle. Microwave in high power at 800W for 6 minutes in total. Open it once in the middle at 3 minutes. Mix well and again cook for 3 minutes. Remove, mix well and transfer to serving bowls. Garnish with chopped nuts. Refrigerate for 1 hour and Serve chilled. Enjoy !

Note

Add more condensed milk if you need more sweetness. Kewra water is optional. You can use rose water or saffron instead. Rabri thickens after refrigeration. So you can add some milk to adjust its consistency while serving.

Try this easy, yummy instant rabri recipe for festivals and special occasions.Enjoy it serving with malpua, gulab jamun !

 

Very good recipes Tags: Rabri recipe, instant rabri recipe, instant rabri with condensed milk, instant rabri in microwave, microwave rabri recipe

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Mawa Malpua Recipe - Instant Malpua Recipe Step By Step

Mawa malpua recipe with step by step pictures / Instant malpua recipe. Holi festival is around the corner. Most of the North Indians make Malpua / malpura, Gujiya and Thandai for Holi celebration. Malpua is basically a pancake kind of dessert recipe that is deep fried in ghee and dunked in sugar syrup ( Chasni). It is usually served with rabri / Rabdi. Malpua is a most popular street food in Rajasthan, Bihar, West Bengal, Maharashtra and Odisha. Each recipe has its own variations. Authentic malpua recipe calls for maida, semolina / suji, milk and yogurt.Its batter is allowed to ferment for few hours before deep frying in ghee/ oil.

 In some places, its batter is prepared by adding fruits like banana, mango or pineapple and even coconut. In Odisha, Malpua fritters are dipped in sugar syrup (chasni) after they are fried. The Bihari version of this dish has sugar added to the batter prior to frying.  Today I have shared a simplified version of malpua recipe by using khoya / mawa. I followed this Instant, mawa malpua recipe from Sailu’s food twice successfully. I am sure even a beginner can try it and get perfect results if you follow this recipe and method carefully. For variations, condensed milk or milk powder can also be used in place of khoya. Friends, do try this easy, yummy malpua recipe for this Holi festival and have a colorful celebration.

Do check out my Gujiya and Thandai recipe, Homemade thandai masala powder too.

Mawa malpua recipe - Instant malpua recipe

How to make malpua recipe with khoya.

Cuisine: North Indian

Category: Dessert

Serves: 10 

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Maida / All purpose flour - 1/2 cup Sugarless Khoya / Mawa - 1/4 cup Warm milk - 3/4 cup + 2 tbsp Crushed fennel seeds - 1/2 tsp Sugar - 1/2 tbsp Salt – small pinch Cooking oil or ghee – To deep fry malpua ( use flavorless oil) For Sugar Syrup Sugar – 1/2 cup Water – 1/2 cup Saffron threads – Few Cardamom powder – 1/4 tsp Chopped nuts (Cashews, Pista) – To garnish

HOW TO MAKE MALPUA - METHOD

1. To make malpua batter, take crumbled khoya in a bowl. Add 1/2 cup warm milk.
2. Whisk without lumps. Add maida, fennel seeds, sugar and salt.
3. Mix without lumps and make a smooth batter.Set aside for 15 minutes.
4. Make sugar syrup by boiling for few minutes. Add cardamom powder, saffron threads.
5. Heat oil or ghee to deep fry malpua. Cook both sides till golden. Remove and dunk in sugar syrup. Soak for 2 minutes by flipping it once.
6. Arrange in a plate and garnish with chopped nuts. Top with rabri if you wish and serve immediately for best taste.

METHOD - STEP BY STEP PICTURES

In a wide bowl, take 1/4 cup of crumbled or grated khoya. Add 1/2 cup warm milk. Whisk to make it smooth. To this, add maida, fennel seeds, a small pinch of salt, sugar and mix well using a whisk. Add the remaining milk and make a smooth, lump free batter. Consistency of batter should be neither too thick nor too thin. It should fall like a thin ribbon. Remember thick batter gives thick and bulgy malpua.You should press it with two ladles while draining from the oil. Similarly if the batter is too thin, malpua may disperse in oil with lots of  big holes in it. So batter should be slightly thin and right in consistency. After you make the first malpua, check for the result and based on its texture you can add more milk if needed to make the batter thin. If the batter became too thin, add little maida to bring the right consistency. Rest the batter for 10 to 15 minutes. In the mean time, you can make sugar syrup. In a wide or deep kadai, take sugar and water. Mix well and boil for 3 to 5 minutes in low flame or till the sugar syrup becomes slightly sticky like gulab jamun syrup.  No need of bringing to one string or two string consistency. Just sticky and thin syrup is enough. Heat oil or ghee in a flat bottomed kadai or pan. I used refined oil. Oil should be just 1inch in height ( like frying jalebi). Do not use more oil. Malpua may bulge and puff up if the oil is more.To make flat malpua, oil should be less. If malpua puffs up in oil, use two ladles, press it well while removing it from oil. This helps to make the malpua flat and drain the excess oil too. Add a drop of batter to the oil. If it rises to the top immediately, oil temperature is just right. Simmer the flame to low to medium and pour one small ladleful of batter to the oil. Malpua spreads by itself and cooks in oil. Splash some oil on the top if needed. Flip it as soon as the edges become golden brown in color. Cook the other side for a minute and remove from the oil. Drain the oil completely.  You can deep fry one by one or 2 to 3 based on the size of pan. Add the cooked malpua to the sugar syrup immediately. Soak for 2 to 3 minutes. Flip it and soak both the sides. Similarly add all the fried malpua based on the size of sugar syrup bowl. Remove after 2 to 3 minutes by draining the excess sugar syrup.  Deep fry the remaining malpuas, soak in syrup. Arrange in a plate and garnish with chopped nuts. Serve immediately or warm to enjoy its best taste. You can also top it with rabri and serve it rich ! Enjoy !

Note

Malpua batter should be in right consistency. Its better to use flat pan for deep frying.  Sugar syrup should be just slightly sticky.

Try this easy, yummy Malpua for the Holi and enjoy the festival !

Flickr Tags: Malpua,Malpua recipe,Mawa malpua,mawa malpua recipe,Instant malpua recipe,Instant malpua,how to make malpua,holi recipes,malpua with khoya

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Onion Uthappam Recipe – How To Make Onion Uttapam

Generally South Indians, Tamil people make onion uttapam at least once in a week with leftover Idli, dosa batter. Sendhil likes to eat onion uthappam or rava dosa in hotels and restaurants whereas my choice is always plain uthappam with varieties of side dishes. I love its soft and spongy texture. 

I have already shared few uthappam varieties like tomato onion uthappam , Kadai onion uthappam(my MIL’s style) and Podi uthappam in my space. But this is the basic version of onion uttapam using big onions. We call it as Vengaya dosai in Tamil. Mostly I make it for breakfast during week days as I don’t have to prepare any side dish for this. Sendhil loves to eat it as such if the onions are browned perfectly. 

For variations and to make it more colorful, sometimes I use small onions, finely chopped green chillies, coriander leaves or grated carrot. If you want to make any side dish for onion uthappam, you can try coconut chutney, tomato chutney or idli sambar. 

Uthappam tastes the best and comes out soft, spongy with crispy edges only if you make it with fresh, thick idli batter. Do not add water to the thick If the batter becomes watery, uttapam becomes flat. So to make soft and spongy uthappam, mix the fermented idli batter till half way through on the first day for making idli. 

By doing this way, soft urad dal batter gets mixed with rice batter evenly and helps to prepare soft idli dosa on the first day, soft uthappam on the second, third day too. For making crispy dosa, remove the required batter in another bowl, add very little water to it. Mix well and spread thin dosa. 

Ok, lets see how to make onion uttapam recipe with step by step pictures.

Onion uttapam recipe - How to make onion uthappam

Onion uthappam recipe with step by step pictures.

Cuisine: Indian

Category: Dosa Recipes

Serves: 5 

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Idli dosa batter - 2 cups Big onion - 3 nos (Finely chopped) Water - If needed Cooking oil - as needed ( to sprinkle over dosa)

HOW TO MAKE ONION UTHAPPAM 

1. Take the idli dosa batter in a bowl. Add little water if the batter is too thick.
2. Chop the onions finely. I use my electric chopper to do this job easily.
3. Heat dosa tawa. Pour 2 ladles of batter and spread slightly. Cook in medium flame.
4. Spread finely chopped onions all over the dosa. 
5. Drizzle oil around the corner and center of dosa over the onions.
6. Flip the dosa and keep the flame medium high. Cook till onions turn golden brown.
7. Remove and serve hot with any side dish like chutney or sambar.

METHOD - STEP BY STEP PICTURES

Take idli dosa batter in a big bowl. Add little water, say 1/4 cup if batter is too thick. Mix well. Chop onions very finely using a knife or turbo chopper if you have it. Set aside. Heat dosa tawa. Sprinkle few drops of water to check the heat of tawa. Wipe it with a cloth or tissue paper. Keep the flame low. Pour two ladles of batter in the center of dosa tawa. Spread it slightly to make small, round uthappam. Sprinkle onions all over the dosa. Drizzle cooking oil or gingely oil all over the dosa. Drizzle some oil over the onions too. Flip the dosa & cook the other side till onion becomes golden brown in color. Keep the flame medium high.  Wait patiently till onions turn golden brown evenly. Remove the dosa to a plate. Repeat the same and make the remaining dosa. Serve hot with chutney or sambar ! Enjoy!

Note

Do not use the last batch of idli batter. It won’t make spongy and soft dosa. For best results, use fresh idli batter.You can also use 2nd day batter but make sure batter is not too thin. Flame should be low while spreading the onions so that the bottom part doesn’t get burnt. After you flip the dosa, you can increase the flame to medium high. For variations, you can add finely chopped green chilli,coriander leaves, grated carrot along with finely chopped onion and sprinkle over the dosa. You can also sprinkle idli podi or some red chilli powder/ tandoori masala for spicy taste. Do not mix the chopped onion in the idli batter. It should be just sprinkled over the dosa.

Try this easy, yummy onion uthappam for your breakfast and enjoy !

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Cabbage Gravy Recipe – Muttaikose Kurma Kuzhambu For Rice, Dosa

Cabbage gravy for rice ( Muttaikose Kuzhambu in Tamil) was new to me until I saw in Sashi’s recipes. I have heard about cabbage sambar and kurma from my friend Shalini. But this is Kongunadu style kurma kulambu recipe adding freshly ground masala. It came out very well and tasted good with rice, dosa and chapathi as well. As I am a big fan of cabbage kurma recipes, I loved it very much. But to my surprise, my husband Sendhil who hates cabbage loved this gravy very much with rice. So I have made this muttaikose kuzhambu thrice so far. He ate it every time without any complaints. 

To make this kuzhambu, I tweaked the original recipe slightly and reduced the spice level as per my family’s taste. After trying this, I got the courage to try cabbage kurma for chapathi learning from my friend Shalini. Soon I will try and post them in my space. 

Friends If you like to try varieties of cabbage recipes at home, do try this kuzhambu. You will love it for sure. Lets see how to make cabbage gravy for rice with step by step pictures.

Check out my Cabbage kootu recipe, Cabbage vada , white cabbage poriyal recipe,  purple cabbage poriyal, purple cabbage salad , Cabbage Sambar

Cabbage Gravy Recipe / Muttaikose Kuzhambu Recipe

Cabbage Gravy Recipe / Muttaikose Kuzhambu Recipe for rice, dosa and chapathi

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250 ml Shredded cabbge - 1.5 cups Salt & water - as needed Coriander leaves - To garnish To Saute & Grind Cooking oil - 1 tbsp Big Onion - 1 no Ripe Tomato - 2 no Coriander Seeds / Dhania - 1 tsp Fennel Seeds - 1/2 tsp Pepper corns - 1/4 tsp Red Chilli - 2 no Garlic cloves - 3 no Garam Masala Powder or curry masala powder - 1 tsp Sambar powder - 1/2 tsp Grated coconut – 1 tbsp To Temper Cooking Oil - 1 tbsp Cumin seeds - 1/2 tsp Green Chili - 1 no Curry Leaves - Few Big Onion - 1 no ( finely chopped) Turmeric powder - 1/4 tsp

HOW TO MAKE CABBAGE KUZHAMBU - METHOD

1. Wash and chop cabbage into thin slices. Set aside.
2. In a kadai, heat oil and saute all the ingredients given under “to saute & grind”. Grind to a smooth paste adding coconut.
3. In the same kadai, heat oil. Splutter cumin seeds, curry leaves. Saute onion, cabbage pieces. Add salt, turmeric powder, ground masala. Mix well.
4. Add 1 cup of water and boil for few minutes till gravy becomes thick and raw smell goes off.
5. Garnish with coriander leaves and serve hot with plain rice, dosa & chapathi if you like.

METHOD - STEP BY STEP PICTURES

Wash and chop cabbage into small thin slices.Wash and chop onion, tomato. Keep aside. Heat oil in a kadai. Saute all the ingredients one by one given under “To saute and grind”in medium flame without burning them. Grind to smooth paste adding required water. Add 1 tbsp oil in the same kadai and splutter cumin seeds, curry leaves. Saute green chilli, onion pieces till transparent. Add cabbage and saute till it shrinks. Add the ground masala, salt, turmeric powder and saute for few minutes. Add 1 cup of water. Cover and cook the cabbage in low flame. After cabbage is cooked well, check for consistency and add more water if needed.  Let the gravy boil for few more minutes till you get nice smell. Switch off the flame and garnish with coriander leaves.Serve hot with rice. Add ghee if you like. This gravy looks slightly watery. So you have to serve the gravy along with cabbage for binding as shown in the last picture below. If you don't like to mix with plain rice, make it thick and serve as kootu for sambar rice or rasam rice. To make it  as side dish for for roti, you can boil little more thick and serve it. Enjoy !

Note

I have reduced the amount of chillies and masala powder given in the original recipe. Please adjust it based on your liking. You can also use leafy vegetables like cauliflower, broccoli instead of cabbage.

Try this yummy cabbage kuzhambu for a change and tell me how you liked it. I also make poondu kuzhambu & papad along with gravy.

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