Preparation time
- Total: Approximately 40 minutes
- Preparation: 10 minutes
- Cooking: 30 minutes
Ingredients
- 2 cups Cabbage (Patta Gobi/ Muttaikose) - finely shredded
- 1 Tomato - finely chopped
- 3/4 cup Onion - finely chopped
- 3 tablespoons Garlic - minced
- 2 Green Chillies - chopped finely
- 2 tablespoons Coriander (Dhania) Leaves - chopped
- 1/4 cup Fresh coconut - grated
- 1 teaspoon Mustard seeds
- 1 pinch Asafoetida (hing)
- Curry leaves - Few
- 2 tablespoons Mustard oil
- Salt - as required
Instructions
- To begin making the Cabbage Palya recipe, cook shredded cabbage in boiling water for 5 to 7 minutes or until it is slightly transparent and drain excess water using a colander
- Heat mustard oil in a wide pan, add mustard seeds and let it crackle
- Once it crackles, add hing, curry leaves, green chillies and garlic
- Saute it until the garlic changes its colour slightly
- Add the onions and a tiny bit of salt and let it cook until it turns slightly golden
- At this stage add the cabbage and add the required salt and mix well and cook until you see it drying
- This shouldn't take too long
- Now add the chopped tomato, grated coconut and coriander
- Mix well and cook covered until the tomato becomes soft
- Dish it out into bowl and serve
- Cabbage Palya is best served with steamed rice and mixed vegetable sambar, or as a tiffin box dish with chapattis
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- South Indian Recipes
- Lunch
- Vegetarian