MUTTAKOSE PATTANI THUVARAN (CABBAGE
AND GREEN PEAS DRY CURRY)
As I mentioned in my earlier post, after Diwali I am looking to cook foods that are bland, not so colorful and light. So I decided to make cabbage and green peas thuvaran with some molaghu rasam. I love the combo of cabbage and green peas. Its absolutely delightful.
Cabbage - 1 medium size
Green peas – 1 ½ cup (fresh or frozen)
Mustard seeds - 1 tsp
Udad dal - 1 tsp
Green chillies – 1-2
Grated ginger / ginger paste – 1 tsp
Asafetida (Hing) - a small pinch
Freshly grated Coconut – 1-2 tbsps
Cooking oil - 1 tbsp (Prefer coconut oil)
Salt as per taste.
|CABBAGE AND GREEN PEAS DRY|
Chop the cabbage & rinse well under running water in a colander. Rinse the green peas as well and keep aside.
In a Kadhai (wok), Add 1 tbsp of coconut oil, when it is hot, Add the mustard seeds and udad dal, when it begins to crackle, when the udad dal becomes slightly pink, add the green chillies and grated ginger and fry well, Add the green peas and sauté for 2-3 minutes, after this add the chopped cabbage. Add asafetida and salt and stir well. Close with the lid and cook on low flame till it is cooked. Stir well, wait until the water drains completely and then add in the freshly grated coconut and stir fry till everything is mixed well. Serve hot with Rice and Rasam.
- You can add turmeric powder for some color, but after all the colors of Diwali I wanted it plain and bland.
- Instead of green chilly you can add red chilly
- You can avoid coconut for health reasons.