Cabbage Gravy Curry

Cabbage Kura Podi Tadi Kura

Cabbage is considerably used all across India. Here is a south Indian style cabbage gravy with curry powder. Cabbage is cooked in tamarind extract till soft. Then, cooked toor dal and spice powder is added to give the cabbage curry some gravy and spice. Vary the consistency with water and cook toor dal with its shape intact for much drier version of cabbage curry.
Makes: around 4 Servings

Ingredients:

Cabbage 1 small
Toor Dal 3/4 Cup
Tamarind 1 inch sized ball
Turmeric Powder a pinch
Spicy Curry Powder 1 tbsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 6
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Pressure cook toor dal in 1 1/2 cups of water for 3 whistles.
Alternatively, boil in enough water till soft (around 35 minutes).
Remove outer leaves, wash and finely shred the cabbage.
Alternatively, finely chop the cabbage.
Soak tamarind in warm water and extract all the juice.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add cabbage, tamarind extract, turmeric powder and salt.
Cook covered on medium flame till cabbage turns soft.
Uncover, stir in cooked toor dal and curry powder.
Cook for a minute and remove from heat.
Serve cabbage gravy curry with steamed rice or with roti.
Notes: Make sure dal is not too mashed up.

Suggestions: If cabbage is raw, sprinkle few tbsps of water and cook covered till cabbage is soft. Exclude dry coconut, cinnamon and cloves from curry powder for a different spice blend.
Variations: Vary the spice blend with different proportions, or use sambar or rasam powder.
Other Names: Cabbage with Curry Powder, South Indian Style Cabbage Curry.

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Fenugreek Leaves Rasam

Menthi Aku Charu / Methi Rasam

Ingredients:

Fenugreek Leaves 1/2 cup packed
Onion 1
Green Chiles 2
Garlic 6 pods
Tamarind 1/2 inch sized ball
Turmeric Powder a big pinch
Salt to taste

Talimpu:

Fenugreek Seeds a pinch
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Seperate fenugreek leaves from stalks, clean and thoroughly wash them.
Peel and finely chop onion.
Remove stems, wash and slit green chiles.
Peel and halve the garlic cloves.

Heat a sauce pot on medium flame, add 2 cups of water, onion, fenugreek leaves, green chiles, tamarind, turmeric powder and salt.
Cover, boil the mixture for 5 – 10 minutes or until onion turns translucent and fenugreek leaves change color.

Heat oil in a small pan, add garlic cloves and all talimpu ingredients in order once cloves change color.
When mustard seeds almost stop spluttering, add this talimpu to above rasam pot.
Stir and serve hot with steamed rice and dollop of ghee.

Notes: Add half a cup of cooked toor dal to the boiling fenugreek leaves rasam if you wish.

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