Pesarapappu Cabbage Fry


Recipe prepared by Smt Jhansi Lakshmi
*****
Article written by Lakshmi Aparna


Pesarapappu Cabbage Fry 700

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

 

Ingredients

Cabbage : 1/2 Kg

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Moong Dal : 100 grams

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Ginger, Green Chillies : 20 grams, 8

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Curry Leaves : 1 Stem

Curry Leaves

Mustard Seeds : 1 tsp

Aavalu

Cumin Seeds : 1 tsp

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Dry Red Chillies : 2

Red Chillies

Urad Dal : 1 tsp

Turmeric Powder : 1/2 tsp

Coriander Seeds Powder : 1 tsp

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Coconut Powder : 4 tsp

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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)

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Step 2 : Strain water from cooked Moong dal

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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

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Mean while blend Ginger and Green Chillies into paste

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

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Step 5 : Strain water from Cabbage when cooled

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

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

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

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

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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)

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

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Step 12 : Once Mix thoroughly and off the flame

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

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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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