CABBAGE UPKARI RECIPE / UPKARI RECIPE USING CABBAGE / KONKANI CUISINE RECIPES / KONKANI RECIPES / KARNATAKA RECIPES / CABBAGE STIR FRY / CABBAGE PORIYAL / CABBAGE PALYA / KURA / HOW TO MAKE KONKANI STYLE CABBAGE UPKARI?
|3 cup||Cabbage (shredded)|
|1 medium||Onion (chopped)|
|3 cloves||Garlic (crushed)|
|3 small||Green chili (slit open)|
|1 small||Potato (cubed)|
|2 Tablespoon||Bengal gram|
|1 pinch||Turmeric powder|
|2 Tablespoon||Fresh grated coconut|
|¼ Teaspoon||Split black gram|
|¼ Teaspoon||Cumin seeds|
|5 leaves||Curry leaves|
|2 few||Coriander leaves|
|¼ Teaspoon||Salt (or to taste)|
|1 cup||Water (for boiling)|
To start with soak bengal gram/ kadala paruppu for at least 1/2 hour. Peel, wash and cube the potatoes. Heat a cup of water, add drained bengal gram and potatoes, bring it to rolling boil, cover and cook for 10 minutes over medium flame. When done, drain the water and keep the cooked dal and potatoes aside.
Now heat the oil, temper with mustard, cumin seeds, split black gram, curry leaves and asafoetida. When the sizzle stops add the green chilies, chopped onion and garlic. Fry them until translucent, then add shredded cabbage with turmeric and cook till they turn slightly soft. Do not over cook, this step might require only 3 to 4 minutes on low flame. Add salt, cooked dal and potatoes. Toss to combine, switch off and garnish with with fresh grated coconut and coriander leaves. Relish as a side for any rice item.
- If you don’t have fresh coconut, use dry desiccated coconut instead.
- Chana dal should be cooked just enough to keep them soft and firm. Do not over cook. Microwave comes in handy for this step.
- My picture shows, finely chopped cabbage instead of shredded ones and also cubed the potatoes into very small pieces, which makes it hardly visible. Choice is yours, chop as you wish.