Spicy Cabbage with Cumin

Cabbage Vepudu.

Cabbage is chopped up and cooked in tempered oil till soft. A freshly blend of spices is made with cumin seeds and red chiles. Cooked cabbage is seasoned with the spice blend just before removing from heat. Serve spicy cabbage with cumin over steamed rice and dollop of ghee.
Makes: around 2 Servings of Spicy Cabbage with Cumin

Ingredients:

Cabbage 1/2 Small Head
Green Chillies 2
Turmeric Powder a pinch
Cumin Seeds 1 tsps
Whole Red Chillies 3 – 4
Salt to taste
Ghee 1/4 tsp

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chillies 2
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Remove the hard stem, few outer leaves if required and chop the cabbage.
Remove stem, wash and slice green chillies.
Remove stems and break whole red chillies.

Heat a heavy pan on low heat, add ghee and cumin seeds.
Fry the cumin seeds till aromatic or till they change color.
Add the broken red chiles and briefly fry and remove from heat.
Grind the broken red chillies with cumin seeds and salt into fine powder in a spice blender.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chillies, chopped cabbage, turmeric powder and salt.
Cook covered on medium flame for couple of minutes for cabbage to soften a bit.
Remove the lid and cook the cabbage till its soft with a crunch to it.
Add the cumin seeds and chilli powder and mix thoroughly.
Remove from heat and serve spicy cabbage with cumin over steamed rice and dollop of ghee.
Notes:Grind cumin seeds and red chili as a fresh blend of spices for maximum flavor.

Suggestions: If the cabbage is not cooked properly, put it back on heat and cook covered till done. Adjust the spice with red chiles or green chiles.
Variations: You can also add a few drops of tamarind extract for sourness.
Other Names: Spicy Cabbage with Cumin, Jeera Karam Cabbage Vepudu.

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Cabbage with Spring Onions

Cabbage Ulli Kodala Kura.

Cabbage is chopped up and cooked in tempered oil till its soft with a crunch. Chopped spring onions are added as a final step. Cabbage with spring onions are served with steamed rice or with roti.
Makes: around 4 Servings of Cabbage with Spring Onions.

Ingredients:

Cabbage 1 Small
Green Chiles 3 – 5
Spring Onions 1 Bunch
Ginger 1 Inch Piece
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Remove outer layers, wash and finely chop the cabbage (around 2 cups).
Remove stems, wash and slice the green chiles.
Peel, wash and mince the ginger.
Remove ends, wash and chop the scallions / spring onions along with the bulb into small pieces (around 1 Cup).

Heat oil in a pan on medium flame, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and ginger.
Fry briefly and add chopped cabbage.
Fry the cabbage till it becomes a little soft still holding its crunch.
Keep stirring occasionally in the meanwhile.
Add the chopped spring onions, turmeric powder and salt.
Stir briefly and remove from heat.
Serve cabbage with spring onions with steamed rice or wrapped in roti.
Notes: Make sure not to overcook cabbage.

Suggestions: If the cabbage is not cooked properly, put the dish back on heat and cook on low flame till done.
Variations: You can also add mince garlic if desired.
Other Names: Cabbage Ulli Kodala Kura, Cabbage with Spring Onions.

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