Pesarapappu Cabbage Fry

Recipe Prepared By

Smt Jhansi Lakshmi

*****
Article Written By


Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 3-4
Main ingredient: Cabbage

 

Ingredients

Cabbage : 1/2 Kg



Moong Dal : 100 grams



Ginger, Green Chillies : 20 grams, 8



Curry Leaves : 1 Stem



Mustard Seeds : 1 tsp



Cumin Seeds : 1 tsp



Dry Red Chillies : 2



Urad Dal : 1 tsp

Turmeric Powder : 1/2 tsp

Coriander Seeds Powder : 1 tsp

Coconut Powder : 4 tsp



Salt : 1 tsp

Oil : 3 tsp

Lemon drops : 2 or 3

Water





Procedure

Step 1 : Cook Moong dal adding 1 glass (250 ml) Water and 2-3 drops of Oil in high flame for 3-5 min (Podi podi ga vundali pappu, mettaga avakoodadu)



Step 2 : Strain water from cooked Moong dal



Step 3 : Add 1 glass of water to the drained water in a container, cook Cabbage in that water adding 1/2 tsp Salt and 2-3 drops Lemon Juice in high flame for 5 min



Mean while blend Ginger and Green Chillies into paste





Step 4 : Once cooked, close the Pan and keep aside



Step 5 : Strain water from Cabbage when cooled



Step 6 : Heat 3 tsp Oil in a pan, fry Urad Dal, Mustard Seeds, Cumin Seeds, Dry Red Chilly, Curry Leaves



Step 7 : Add 2 green Chilly slices to it, fry for 1 min





Step 8 : Add Ginger Chilly paste, fry for 1 min and keep moving



Step 9 : Add 1/4 tsp Salt and 1/2 tsp Turmeric Powder



Step 10 : Add Cooked Cabbage and Moong dal. Mix once and close the lid, fry for 5-6 min in medium flame (add salt if required after tasting)



Step 11 : Add 1 tsp Corriander Powder and 4 tsp Coconut Powder fry for 5 min in high flame by mixing thoroughly



Step 12 : Once Mix thoroughly and off the flame



Pesara pappu Cabbage fry is ready to serve, best combination is plain rice with little ghee :)



Garnish with Coriander leaves if necessary

Note : Adding lemon drops while cooking cabbage removes bad smell (Pachi vasana vundadu).

This is protein and negative calorie curry which is good for weight reduction





 

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