Pesarapappu Cabbage Fry
Recipe prepared by Smt Jhansi Lakshmi
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Article written by Lakshmi Aparna
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 3-4
Main ingredient: Cabbage
Ingredients
Cabbage : 1/2 Kg
Moong Dal : 100 grams
Ginger, Green Chillies : 20 grams, 8
Curry Leaves : 1 Stem
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Dry Red Chillies : 2
Urad Dal : 1 tsp
Turmeric Powder : 1/2 tsp
Coriander Seeds Powder : 1 tsp
Coconut Powder : 4 tsp
Salt : 1 tsp
Oil : 3 tsp
Lemon drops : 2 or 3
Water
Procedure
Step 1 : Cook Moong dal adding 1 glass (250 ml) Water and 2-3 drops of Oil in high flame for 3-5 min (Podi podi ga vundali pappu, mettaga avakoodadu)
Step 2 : Strain water from cooked Moong dal
Step 3 : Add 1 glass of water to the drained water in a container, cook Cabbage in that water adding 1/2 tsp Salt and 2-3 drops Lemon Juice in high flame for 5 min
Mean while blend Ginger and Green Chillies into paste
Step 4 : Once cooked, close the Pan and keep aside
Step 5 : Strain water from Cabbage when cooled
Step 6 : Heat 3 tsp Oil in a pan, fry Urad Dal, Mustard Seeds, Cumin Seeds, Dry Red Chilly, Curry Leaves
Step 7 : Add 2 green Chilly slices to it, fry for 1 min
Step 8 : Add Ginger Chilly paste, fry for 1 min and keep moving
Step 9 : Add 1/4 tsp Salt and 1/2 tsp Turmeric Powder
Step 10 : Add Cooked Cabbage and Moong dal. Mix once and close the lid, fry for 5-6 min in medium flame (add salt if required after tasting)
Step 11 : Add 1 tsp Corriander Powder and 4 tsp Coconut Powder fry for 5 min in high flame by mixing thoroughly
Step 12 : Once Mix thoroughly and off the flame
Pesara pappu Cabbage fry is ready to serve, best combination is plain rice with little ghee :)
Garnish with Coriander leaves if necessary
Note : Adding lemon drops while cooking cabbage removes bad smell (Pachi vasana vundadu).
This is protein and negative calorie curry which is good for weight reduction
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