Cabbage Potato Curry

Cabbage is a very versatile vegetable. Though it might taste very bland, when mixed it with other veggies & spices it tastes much more delectable & yummy. Cabbage potato curry is a easy to make dish with less ingredients & can also be made in less time. As mentioned in the note you can simply ignore adding garlic & replace it with hing/asafetida. 
For this week theme on BM I'm presenting "One Ingredient & 3 dishes". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.

Prep Time-10mins 
Cook Time-30mins 
Serves-2people
Ingredients 
3Cups chopped cabbage 
1Big potato {skin peeled & chopped to big pieces}
1Big tomato chopped 
1Tsp chili powder 
Salt to taste 
Few coriander leaves to garnish 
Tempering 
1Tsp mustard 
1Tsp jeera 
1Tsp chana dal 
1Tsp urad dal
3Red chili's cut equally 
2Garlic cloves minced or chopped finely 
Directions 
- Take a deep vessel half way thru filled with water. Add in cubed potatoes with pinch of salt. Cook potatoes till they are done done perfectly. Switch off heat & strain  the excess water. Keep them aside.
- Heat pan with oil. To that add the add chana dal & urad dal. Once they turn to light in color add in mustard, jeera & red chili's.
- Once the mustard starts jumping add in minced garlic to pan. Fry for few seconds or till the raw smell goes off. 
- Than add in tomatoes & cabbage. Cook them with a closed lid for 5mins. Tomatoes will go soft & cabbage is cooked perfectly. If not cook for few more minutes with a closed lid. 
- Add in cooked potatoes salt & red chili powder. Mix them well. Cook on low to medium heat till the curry comes together. It takes no more than 3mins for the curry to come together. Adjust salt & spiciness if needed. 
- Switch off heat & garnish with chopped coriander. 
- Curry is ready to serve.
Note
- If you are pressure cooking cabbage, then add in potatoes to that. You don't have to boil them separately.
- You can skip adding garlic to the curry. Instead you can use hing/Asafetida while tempering the curry. 

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Cabbage Moong Dal Curry

Cabbage Moong Dal Curry is another tasty way of using cabbage. I love the mix of  cabbage & moong dal when they are tempered with hing. Hing/Asafetida gives a very unique taste to the curry & makes it much more flavorful. I wouldn't like to skip adding hing or replacing it with something else, as it pairs perfectly with the curry. As you can see this is a easy to make dish & can be made in no time too. Enjoy this dish !!!
For this week theme on BM I'm presenting "One Ingredient & 3 dishes". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.

Prep Time-1hr 10mins { 1hr is for soaking dal}
Cook Time-30mins 
Serves-2People 
Ingredients 
3Cups chopped cabbage 
1/4Cup moong dal {Soak for 1hr}
1Tsp mustard seeds 
1Tsp jeera/cumin 
1Tsp chana dal 
1Tsp urad dal 
3Red chili's broken in to half
1/2Tsp hing 
Few curry leaves 
Salt to taste 
1Tbs oil
Directions 
- Wash & soak moong dal for minimum of 1hr. 
- To start with heat pan with oil. Add in chana dal & urad dal to pan. Fry them to light brown in color. Add in mustard, jeera, red chili's, curry leaves & hing to pan. 
- Once the mustard starts jumping add in moong dal with 1/2cup water & close it with a lid. 
- Cook on medium heat for 5mins or until you see moong dal is cooked perfectly.
Method 1: 
- Add cabbage to pan & close with lid. On low heat cook for 5mins to 10mins. 
- Once the cabbage is cooked add in enough salt & mix it well. Cook for 2mins more & switch off heat. 
Method 2: 
- Pressure cook cabbage. Add it to the cooked moong dal along with enough salt. 
- Mix in & cook for 5mins on medium heat while stirring once in a while. Make sure there is no liquid left in the curry. It should be dry & not clumpy. 
- Switch off heat & allow curry to cool before serving. 
Note 
- Moong dal shouldn't be over cooked. To cook moong dal add no more than 1/2cup water. 
- If you need this curry to be a little more spicy, then add in 2 sliced green chili's while tempering. 
- Don't skip adding hing in this curry.

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Cabbage Curry

Cabbage curry with less spices is always comforting & soothing to your stomach. Cabbage is one of those veggies you don't have to add too many spices to make it flavorful. With little effort you can make yummy dishes out of this veggie. As a kid I hated this veggie a lot & all that hatred changed when I started experimenting on cabbage. This is a simple, yet basic recipe I'm sharing here & can be made in very less time too. 
For this week theme on BM I'm presenting "One Ingredient & 3 dishes". Enjoy the dishes & don't miss the update. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.

Prep Time-5mins 
Cook Time-20mins or less
Serves-2people 
Ingredients
4Cups chopped cabbage
4Tsp oil
1Tsp mustard
1Tsp jeera/cumin
1Tsp chana dal
1Tsp urad dal
2Red chili's broken in to half
Few curry leaves
To Grind
4Tbs grated coconut (fresh or dry)
2Green chili's {adjust as needed} 
1Tsp grated ginger
Directions 
- Heat pan with oil & to that add in mustard, jeera, chana dal, urad dal, red chili's & curry leaves.
Method 1:
- Once the mustard starts jumping add in chopped cabbage & close pan with lid. 
- Cook on low heat for 10mins & once you see the cabbage is oozing out little wetness, remove lid & continue to cook on low heat for another 5mins. 
- Mean while coarse grind ginger, green chili's & coconut. 
- Add salt to the curry & also the grind coconut mixture to pan. Mix them well & cook for 2minutes. Then switch off heat. 
Method 2:
- If cabbage is not tender, then you can pressure cook cabbage ahead. 
- Add it to the tempering & cook for few minutes. 
- Then add in the grind coconut mixture & salt  to the curry. Cook for 2more minutes & switch off heat. 
- Curry is ready to be served.
Note
- I prefer pan cooking cabbage than pressure cooking it. I feel cabbage becomes watery & tastes different when you pressure cook it. 
- Adjust green chili's as needed. I used thai chili & 2 were more than enough to this curry. 

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Carrot Cabbage Palya {Udupi Brahmin Style Curry}

For this week theme on BM I'm showcasing "Karnataka Dishes". Today I'm sharing a recipe from "Udupi Cuisine". Enjoy the dishes & don't miss the updates. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47.

Palya is a Karnataka style side dish. This curry is easy to make & taste delicious with the blend of ingredients we use in making them. 
I'm sharing Udupi brahmin style palya here. It's little different from the other palya's I make, but the taste was tempting & we loved it. I love to mix & match veggies when making palya's, but you can just go with single veggie at a time. Green beans, cabbage, carrots, cluster beans, Ivy gourds are my favorite veggies & love to make comforting palya with them. 
Enjoy this comforting no onion no garlic dish.

Adapted from here.
Prep Time-10mins 
Cook Time-30mins
Serves-2People
Pairs with rice & chapati.
Ingredients 
2Cups chopped cabbage 
1Cup chopped carrots 
2Tbs oil 
1Tsp mustard 
1Tsp jeera/cumin 
2Red chili's broken in to half 
1/2Tsp hing 

Few curry leaves 

Salt to taste 
To grind 
3Tbs grated coconut
2Red chili's 
1/2Tsp mustard seeds

1/2Tsp turmeric 

2Tbs tamarind pulp 
Directions 
- Heat pan with oil. Add mustard, jeera & red chili's to it. Once the mustard starts jumping add hing & curry leaves. 
- Next add in cabbage & carrot to pan along with salt. Close pan with lid & cook for 10mins on low heat. Check carrots if it's cooked well. If not cook veggie's with a closed lid for 5mins more. 
- Mean while grind grind the ingredients under grind coarsely. Once the veggies are cooked well add in the grind mixture to pan. 
- Mix them & adjust taste if needed. Cook on low heat for 5mins & switch off heat. 
- Palya is ready to serve. 

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Atakilt Wat | Ethiopian Cabbage Curry

Atakilt Wat or Ethiopian cabbage curry is a mildly spiced curry which perfectly goes with rice & chapati or roti. This is a simple dish for busy days. If you have a hatred towards cabbage just like me, then this is one of the comforting recipes you would love & want to try out.

Atakilt Wat is basically served with injera, which is a spongy fermented bread with a unique texture to it. I served it with rice & a dollop of ghee. This curry can be customized easily according to your taste buds. Garnishing with cilantro adds a delectable flavor to the curry. 
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.

Adapted from here
Prep Time-10mins | Cook time-20mins | Serves-3people

Ingredients
3Cups chopped cabbage
1Onion chopped
1Tsp chopped ginger
2Garlic cloves finely chopped
3Carrots chopped
1Big potato cut in to cubes
1Tsp cumin powder / jeera powder
2Tsp black pepper / Red chili powder
1/2 Tsp turmeric
Salt to taste
2Tbs oil
Directions
- Heat pan with oil & to that add chopped onions. Fry them till they are translucent on low heat & it might 3mins to 4mins.
- To onions add garlic & ginger. Fry them for seconds.
- Add carrots & potatoes to pan along with turmeric & salt. Close pan with lid & cook till they are done. 
- Add cabbage to pan, along with jeera powder & mix them well. Close pan with lid & cook for 4mins & check if the cabbage is done. 
- Once the cabbage is cooked add black pepper & give a final stir. Adjust salt if needed & switch off heat.
Note
- If you are adding red chili powder, then add it along with jeera powder.
- Garnish with cilantro for a added flavor.

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Carrot Cabbage Poriyal | Carrot Cabbage Stir Fry

Sometimes it takes very simple ingredients to blend into a tasteful recipe. This is one of those recipes which takes less time to cook & turns out yumm. I love trying cabbage with green beans,peas & carrots or even mixing all together. 

This month I was paired with Santosh Bangar of Santosh's Kitchen. She has lots of flavorful dishes & it was very hard for me to choose a single dish from them. I chose "Cabbage peas easy stire" & I did made some changes to it according to my taste.

Ingredients 

2 Cups chopped cabbage 

1 Cup chopped carrot

2 Green chilli's sliced in to half

2 Tbs curry powder

1 Tsp mustard seeds

1 Tsp jeera seeds

1 Tsp channa dal

1 Tsp urad dal 

2 Tbs oil

Salt

Curry leaves for flavor

Curry Powder
2 Tbs channa Dal 
2 Tbs urad Dal 
1 Tbs peanuts 
4 Red chilli's
Dry roast the above ingredients & allow them to cool.Grind them to a smooth powder.

Heat a pan with oil, channa & urad dal. Fry them till they turn light brown & add mustard, jeera to pan. Once the mustard starts jumping mix green chilli's & curry leaves to pan. Then mix cabbage,carrot & salt to pan.Close it with a lid & allow it to cook. Check carrots if they are cooked & then stir in curry powder.Cook for 5mins & switch off heat. 

Curry is ready to serve with rice or roti. 

 Note:

You can adjust the spiciness by removing green chili's.

I got a good critique from everyone who tasted it. So give it a try.. :)