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Cabbage Fry (కోసుకూర వేపుడు, தையற்காரன் பொறி, थाला हुवा पत्तागोबी)


Cabbage Fry (కోసుకూర వేపుడు, தையற்காரன் பொறி, थाला हुवा पत्तागोबी) A simple, crunchy, dry saute (vepudu/poriyal) is Cabbage fry with the perfect blend of color and taste. A stand-out recipe where cabbage is mildly spiced with red chilli, cumin and coriander powders and garnished with fresh coriander leaves. A very easy preparation as well.

Regional Dish : Andhra; Tamilnadu; Karnataka; South and North India.

Cuisine Style : Andhra | Cooking Time 25 minutes | Take with rice | Type Fry | Shelf Life : 1 day.

Appx. Nutritional values : Calories (479.7 K cal), Carbohydrates (27.1 g), Protein (54.6 g), Fat (18.1 g).

Ingredients to serve :

  • Chopped cabbage 3 cups
  • Onion  very finely chopped 1
  • Turmeric pwd 1/4 tsp
  • Chilli pwd (adjust) 1 tsp
  • Coriander pwd 1/2 tsp
  • Big pinch cumin pwd
  • Chopped coriander leaves 1 tbsp
  • Salt to taste
  • Oil 2-3 tsps

For seasoning/poppu/tadka :

  • Cumin seeds  1/2 tsp
  • Cloves garlic  2, crushed
  • Few fresh curry leaves

Method :

  1. Par-boil cabbage with pinch of turmeric and salt to taste. Drain and keep aside.
  2. Heat oil in a cooking vessel, add the cumin seeds and let them turn brown. Add the garlic and curry leaves and saute for a few seconds.
  3. Add the chopped onions and saute till transparent. Add chilli pwd, cumin pwd and coriander pwd and combine well.
  4. Add the par-boiled cabbage and combine. Stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Garnish with coriander leaves.
  5. Serve with rice and rasam.

Other variants / Cuisine Style : Tamil Nadu cuisine (Cabbage Fry with Peas), Kerala Cuisine (Cabbage stir-fry).

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