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Cabbage Pesarapappu Curry (కోసు పెసరపప్పు కూర, கோசு மூங் டல் சுற்றி, पत्तागोबी और मूंग दल की सब्जी)

cabbagepesarapappu1-desibantu

Cabbage Pesarapappu (కోసు పెసరపప్పు కూర, கோசு மூங் டல் சுற்றி, पत्तागोबी और मूंग दल की सब्जी)Healthy recipe , yet simple. Moong dal is said to cool of body and cabbage adds crunch to the recipe.

Regional Dish : Andhra; Tamil Nadu; South India.

Cuisine Style : Andhra | Cooking Time 30 minutes | Take with Rice or Roti | Type Curry | Shelf Life : 1 day | Quantity 8 Servings.

Appx. Nutritional values : calcualted for 1 serving ( 2 tbsps)

Calories (107.7 Kcal), Carbohydrates (9.3 g), Protein (2.7 g), Fat (8.3 g).

Ingredients to serve :

  • Chopped cabbage   4 cups
  • Moong Dal (Pesarapappu)   1/2 cup  (cooked but in firm state not like paste form)
  • Onion, very finely chopped  1
  • Small piece ginger, finely chopped
  • Green chillis, slit lengthwise   2
  • Turmeric powder    1/4 tsp
  • Salt to taste
  • Oil    1/2 tbsp

For Tampering :

  • Mustard seeds (Aavalu)    1 tsp
  • Cumin seeds (Jeelakara)  1tsp
  • Urad dal (Minapappu)    1tbsp
  • Dry red chillis   2
  • Cloves garlic, crushed   2
  • Few fresh curry leaves

Method:

  1. Heat oil in a cooking vessel, add the mustard seeds and let them splutter.
  2. Add the cumin seeds, urad dal and saute till the dal turns red.
  3. Add the garlic, red chillis and curry leaves and saute for a few seconds.
  4. Add the chopped onions, chopped ginger, green chillis and turmeric pwd and saute till the onions turn transparent.
  5. Add the cooked moong dal and let it fry for 2 minutes
  6. Add cabbage and combine.
  7. Add salt to taste and stir fry till its cooked well and the flavors blend and the cabbage retains a bit of crunch.

 

Other variants / Cuisine Style : 1. Cabbage pesarapappu with grated Coconut dry curry.2. Cabbage curry as above with out garlic.3.Above curry like dal consistency. 4. Cabbge curry with out onions and garlic.

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