Cabbage is a very common vegetable used in the south-indian cuisine and mostly a regular in the south indian weddings & functions menu, particularly Tamil Nadu. It is not only very easily digestible & healthy vegetable and but also easy to cook vegetable.
Health Benefits of Cabbage:
1. Cabbage is low in fat and calories. 100 g of leaves provide just 25 calories.
2. Fresh cabbage is an excellent source of natural antioxidant, vitamin C.
3. Cabbage is a very good source of vitamin K, that has a potential role in making our bones healthy.
4. Cabbages help in relieving constipation.
5. Cabbages have anti-inflammatory properties.
6. Cabbages are known to contain potent cancer fighting that prevents the growth of tumors in the body. A recent study in China showed that women who consumed more vegetables from the cruciferous family (cabbage, cauliflower, broccoli, etc) had a lower chance of suffering from breast cancer.
This is a simple cabbage curry made by combining peas with it. I have used frozen peas in my recipe. If you have fresh peas, you can cook the fresh peas separately and use it in this curry. This dry curry goes well with any south indian sambar, kozhambu or rasam.
English Name : Cabbage / Tamil Name : Muttakose / Hindi Name : Bandh Gobi / Malayalam Name : Muttakose
Ingredients:
Cabbage (chopped) - 2 Cups
Grated coconut - 1/2 to 1 Cup
Turmeric powder - 1/2 tsp
Salt - 2 tsp
Seasoning Ingredients: Oil - 2 tsp, mustard seeds - 1 tsp, broken urud dhal - 1 tsp, channa dhal - 1 tsp, curry leaves - 10, green chillies (chopped fine) - 4, hing - 1/2 tsp
Method:
1. In a non stick pan or kadai, season as given.
2. When the dhals turns brown, add the chopped cabbage, turmeric powder and salt. Add just enough water to immerse the cabbage and cook closed until all the water is evaporated and the cabbage is cooked.
3. Now add the cooked peas and grated coconut and mix well. Cook for a minute or two and remove.
Tips:
1. For added flavor, add a teaspoon of coconut oil after removing and mix well.
2. If frozen peas is used, soak the frozen peas in warm water for 5 minutes & drain the water and then add to the cabbage.
3. If fresh peas is used, pressure cook the fresh peas adding required water for a whistle or two (until cooked) and drain all the water and then add to the cabbage.
Health Benefits of Cabbage:
1. Cabbage is low in fat and calories. 100 g of leaves provide just 25 calories.
2. Fresh cabbage is an excellent source of natural antioxidant, vitamin C.
3. Cabbage is a very good source of vitamin K, that has a potential role in making our bones healthy.
4. Cabbages help in relieving constipation.
5. Cabbages have anti-inflammatory properties.
6. Cabbages are known to contain potent cancer fighting that prevents the growth of tumors in the body. A recent study in China showed that women who consumed more vegetables from the cruciferous family (cabbage, cauliflower, broccoli, etc) had a lower chance of suffering from breast cancer.
This is a simple cabbage curry made by combining peas with it. I have used frozen peas in my recipe. If you have fresh peas, you can cook the fresh peas separately and use it in this curry. This dry curry goes well with any south indian sambar, kozhambu or rasam.
English Name : Cabbage / Tamil Name : Muttakose / Hindi Name : Bandh Gobi / Malayalam Name : Muttakose
Ingredients:
Cabbage (chopped) - 2 Cups
Grated coconut - 1/2 to 1 Cup
Turmeric powder - 1/2 tsp
Salt - 2 tsp
Seasoning Ingredients: Oil - 2 tsp, mustard seeds - 1 tsp, broken urud dhal - 1 tsp, channa dhal - 1 tsp, curry leaves - 10, green chillies (chopped fine) - 4, hing - 1/2 tsp
Method:
1. In a non stick pan or kadai, season as given.
2. When the dhals turns brown, add the chopped cabbage, turmeric powder and salt. Add just enough water to immerse the cabbage and cook closed until all the water is evaporated and the cabbage is cooked.
3. Now add the cooked peas and grated coconut and mix well. Cook for a minute or two and remove.
1. For added flavor, add a teaspoon of coconut oil after removing and mix well.
2. If frozen peas is used, soak the frozen peas in warm water for 5 minutes & drain the water and then add to the cabbage.
3. If fresh peas is used, pressure cook the fresh peas adding required water for a whistle or two (until cooked) and drain all the water and then add to the cabbage.
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