Ingredients and Method to make Cabbage Carrot Curry
Half a head of cabbage (band gobi/muttaikos) cut fine (yielded about 3 and 1/2 cups of cabbage)
4 large carrots (gajar) cut into small pieces (yielded 3 cups of cut pieces of carrots)
1/4 tsp turmeric powder (haldi/ manjal podi)
salt to taste (namak/ uppu)
Seasoning
1 Tbsp coconut oil
1 tsp mustard seeds (rai/ sarson/ kadagu)
1 tsp split black gram lentil (udad dhal/ ulatham parappu)
pinch of asafoetida powder (hing/ perungayam)
1 sprig of curry leaves (kadi patha/ karvapillai ) (about 8 to 10 leaves)
2 dry red chilies (lal mirch/molaga vathal)
Garnish with
4 Tbsp freshly grated coconut (or frozen thawed to room temperature)
Prep the vegetables and place in a heavy bottomed pan. Add turmeric powder, salt to taste and about 1/4 cup of water. Place on medium heat, cover with a lid and allow the vegetables to cook until soft. Stir a few times in between to ensure even cooking.
In another small pan, heat oil on medium heat. Add mustard seeds, when the seeds begin to pop, add split black gram lentil and stir a few times. When the lentils begin to redden slightly, add asafoetida powder, curry leaves and red chilies and stir a few times. Remove from heat and pour the entire seasoning on the cooked vegetables.
Adjust salt to taste if required, mix well and allow the curry to heat through. Garnish with coconut, remove from heat and serve hot with plain steamed rice and sambar/ rasam/ or any other kozhambu. This time I served it with this Thakkali mor kozhambu/south Indian style kadhi/ Tomato buttermilk curry and plain steamed rice.
Half a head of cabbage (band gobi/muttaikos) cut fine (yielded about 3 and 1/2 cups of cabbage)
4 large carrots (gajar) cut into small pieces (yielded 3 cups of cut pieces of carrots)
1/4 tsp turmeric powder (haldi/ manjal podi)
salt to taste (namak/ uppu)
Seasoning
1 Tbsp coconut oil
1 tsp mustard seeds (rai/ sarson/ kadagu)
1 tsp split black gram lentil (udad dhal/ ulatham parappu)
pinch of asafoetida powder (hing/ perungayam)
1 sprig of curry leaves (kadi patha/ karvapillai ) (about 8 to 10 leaves)
2 dry red chilies (lal mirch/molaga vathal)
Garnish with
4 Tbsp freshly grated coconut (or frozen thawed to room temperature)
Prep the vegetables and place in a heavy bottomed pan. Add turmeric powder, salt to taste and about 1/4 cup of water. Place on medium heat, cover with a lid and allow the vegetables to cook until soft. Stir a few times in between to ensure even cooking.
In another small pan, heat oil on medium heat. Add mustard seeds, when the seeds begin to pop, add split black gram lentil and stir a few times. When the lentils begin to redden slightly, add asafoetida powder, curry leaves and red chilies and stir a few times. Remove from heat and pour the entire seasoning on the cooked vegetables.
Adjust salt to taste if required, mix well and allow the curry to heat through. Garnish with coconut, remove from heat and serve hot with plain steamed rice and sambar/ rasam/ or any other kozhambu. This time I served it with this Thakkali mor kozhambu/south Indian style kadhi/ Tomato buttermilk curry and plain steamed rice.
