MuttaKos Karamadhu / Cabbage Stir Fry

on

Muttakos karamadhu / poriyal or also known as cabbage stir fry , is a simple kerala styled thoran that is very tasty and also healthy (requires only 3 tbsps of oil) , rich in vitamins and minerals but detested by many , mainly because of its smell and many don’t know how to cook this.

Usually people chop cabbage or shred them into thin slices , cook it in a pressure cooker and saute it with some cumin seeds , This is not cabbage stir fry it is Garbage sir fry.

I hate the sight of a discolored cabbage . I’ve noticed in some weddings and parties , when they serve this type of Garbage poriyal , it’ll look slimy but it’ll be undercooked and after sometime you can see the water residue sliding all over your plate.YUCK!!!!!

This version of cabbage stir fry I’m going to present to you is not cooked in a pressure cooker and is not discolored either. This is the most healthiest , easiest and tastiest method of preparing this beautiful vegeatable…no…no… I mean flower.

Cabbage Stir fry

Summary

  • Cuisine: south indian
  • Style of Preparation: Tamilnadu
  • Yield: 4
  • Course or type: side dish
  • Cooking Technique: Sautéing
  • Preparation Time: 5 minutes
  • Difficulty: easy
  • Cooking Time: 15 minutes

Ingredients

1/2 kg chopped cabbage
2 green chillies
1 handfull grated coconut
1 small bunch chopped coriander leaves
to taste salt
1 tbsp sugar
1 pinch cooking soda
1/2 cup water
Tempering
3 tbsps vegetable oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp white urad dal
1 tsp channa dal

Steps


  1. Clean and chop the cabbage.


  2. Take a wok , on medium heat , add oil. Once the oil gets heated add all the ingredients mentioned under “tempering” and saute them until aromatic.


  3. Now add the chopped cabbage , reduce the heat to low and saute them evenly. Add the slit green chillies and mix.


  4. Add required amount of salt , cooking soda and sprinkle sugar over the cabbages. Mix thoroughly.


  5. Now add 1/2 cup of water to the cabbages and mix them , the cabbages should just about submerge in water .

  6. Allow this to cook for about 15 minutes in low heat , DO NOT COVER THIS WITH A LID.

  7. Saute them in between to cook evenly. You can notice in the picture that I have created a small well , this is done so that the water in the cabbage gets absorbed faster.

  8. Once the water gets absorbed , add grated coconut and mix. Garnish it with some chopped coriander leaves and serve it hot.

TIPS :

  • Sugar is added to avoid the discoloration of the cabbage.
  • Buy cabbages that are small in size , they taste better and cook faster , the big ones require more water and more time to cook.

VARIATION :

You can add 1 green bell pepper and cooked green peas to this dish. Saute them thoroughly before adding the cabbage.

SERVING IDEAS :

In our house we generally make cabbage poriyal with murungakai sambar (Drumstick sambar)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s