பச்சை பட்டாணி பூரி | தயிர் உருளை | Rusikkalam Vanga | 04/04/2019
Learn to make Green Peas Poori and Potato Curd Recipe
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Cabbage|Cabbage Foogath|Cabbage Recipe|Veg Recipe|Veg Recipes|South Indian Recipe|No Onion No Garlic
This this the South Indian dish with cabbage and coconut.you can make and enjoy this with chapati , rice.
south indian cabbage kootu I no onion no garlic cabbage curry I Vid#176 I
A delicious and healthy south Indian cabbage kootu, made from cabbage, green peas and carrots. Also with the addition of lentils and coconut gravy, this no onion no garlic recipe, is one of the most healthiest recipes from Kerala. This dish is most suited with steamed rice and pickle, and can also be enjoyed with Roti Paratha and all Indian breads. Can be very easily prepared in pressure cooker to save time and also to retain full flavour of veggies and lentils.
Ingredients
400 GMs Shredded cabbage
1 Cup green peas (fresh or frozen)
2 carrots cubed
1 cup each of split yellow pigeon pea or tuvar dal and split green gram or moong dal
1 cup desiccated coconut
1 tsp cumin seeds or jeera
1 whole dry red chilli
1/4 tsp turmeric powder or haldi
1 tbsp coconut oil for cooking vegetables and lentils
For tempering:
1 tbsp coconut oil
1 tsp mustard seeds or Sarson ka Dana
1 tsp split black gram or urad dal
Few Curry leaves
Salt as per taste
#cabbagekootu #southindiancabbagecurry #noonionnogarliccabbagerecipe
for rasam recipe click on the link
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Cabbage Kadamba Curry | Mixed Vegetable Poriyal Recipe | Cabbage, Carrot, Beans mixed Poriyal
Cabbage Kadhamba curry is one of the tasty poriyal made using Cabbage, Beans, Carrot and moong dal. This is one of the popular poriyal usually served as part of the Tamil Brahmin marriage feasts. It's very colorful, appetizing and nutritious.
Recipe link for Rava Idli-
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Ingredients:
3 Cups Cabbage Finely chopped
1 Cup Beans Finely chopped
1 Cup Carrots Finely chopped
¼ Cup Green Peas
¼ Cup Moong Dal 1 Cup - 250ml
¼ Cup Grated Coconut
1½ tsp Salt adjust as needed
2 no Green Chili Slit
FOR TEMPERING
1 tbsp Oil
1 tsp Mustard Seeds
Few Curry Leaves
3 Red Chili
1 Pinch Asafoetida (Asafetida / Hing)
INSTRUCTIONS
SOAKING DAL
Wash the moong dal thoroughly. Add fresh water and soak the dal for 20 mins.
PREPARING VEGETABLES
Wash the carrots and beans thoroughly. Peel the carrot and chop it to fine pieces.
Discard the edges and chop the beans to fine small pieces.
Chop the cabbage to fine pieces and wash it thoroughly.
TEMPERING
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add hing to the pan.
Next, add broken red chili, curry leaves and give a mix.
COOKING DAL
Add 1/2 cup of water to the pan. Drain water from soaked dal and add it to the pan.
Allow the dal to get cooked till its half-cooked.
COOKING VEGETABLES
Now the dal is half-cooked, add the chopped beans and carrot.
Sprinkle 1 handful of water. Mix well. Close the pan with lid and allow the veggies to get cooked.
When the beans and carrots are almost cooked, add the chopped cabbage to the pan.
Also add green peas, slit green chili and salt.
Mix well and close the pan with lid. Allow the vegetables to cook completely. Stir the veggies occasionally. All vegetables are chopped finely so they get cooked quickly.
When the veggies are cooked, add the grated coconut and give a good mix. Switch off the flame.
SERVING
Relish this delicious Mixed vegetable curry with any Sambar, rasam or curd rice!!!
കാബ്ബേജ് പൊട്ടറ്റോ തോരൻ / cabbage potato thoran by foodies cookbook
foodiescookbook foodies cookbook Adukala -A cook book Adukalaacookbook adukala
ingredients
cabbage 1/2
potato 2
garlic 1
green chili 1
mustard
cumin
turmeric powder 1/4 spoon
chili powder 3/4 spoon
coriander leaves
salt
oil
#foodiescookbook #potatocabbage
For quiries: foodieescookbook@gmail.com
Molagootal Recipe | Mixed Vegetable Molagootal Recipe
Molagootal is a classic dish from Palakkad cuisine made using mixed vegetables, dal and coconut paste. This is one of the simple dish yet very tasty with good flavor from coconut and rich in vegetables.
Detailed Recipe for Molagootal -
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INGREDIENTS
2 cups Mixed Vegetables Vegetables of your choice - Carrot, White Pumpkin, Yellow Pumpkin, Raw Banana, Potato, Yam, Chayote, Green Peas, Drumstick
½ cup Toor Dal (Pigeon pea) 1 cup = 250 ml
1 pinch Turmeric Powder
1½ tsp Salt adjust to your taste
FOR GRINDING
2 tsp Urad Dal
½ cup Grated Coconut
1 tsp Cumin Seeds
2 nos Red Chili
FOR TEMPERING
1 tsp Oil preferably coconut oil
1 tsp Mustard seeds
1 tsp Split Urad Dal
1 sprig Curry leaves
1 nos Red Chili
INSTRUCTIONS
PREPARATION
Wash the vegetables, peel the skin and cut them into small cubes.
COOKING VEGETABLES AND DAL
Take dal in a vessel. Add a pinch of turmeric and pressure cook for 3-4 whistles. The toor dal should be soft and mushy.
Once the pressure is completely released from pressure cooker, take out the dal and mash it thoroughly with a back of a ladle. Set this mashed dal aside.
In a heavy bottomed sauce pan, add the chopped mixed vegetables. Add a pinch of turmeric along with 1 cup of water. Cook the veggies till they are tender in a medium flame.
GRINDING THE COCONUT MASALA
Heat a teaspoon of oil in a pan. Add red chili, urad dal and fry till the urad dal becomes light brown color. Switch off the flame.
Take the fried ingredients (red chili, urad dal), coconut, cumin seeds to the mixer grinder. Add 2-3tbsp of water and grind this mixture to a fine paste. Add more water if rquired. Keep this mixture aside.
START COOKING MOLAGOOTAL
In a pan, heat coconut oil and add mustard seeds. Once they begin to splutter, add urad dal, red chili and curry leaves.
Add the cooked vegetables and mix well. Once its started boiling add the cooked dal.
When the mixture starts to boil, finally add the ground coconut paste and mix well.
Add salt to taste. Allow the mixture to boil and then simmer for 5 minutes.
TEMPERING
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry the dal till it turns light brown color. Then add few curry leaves and switch off the flame.
Add this tempering to the Molagootal.
The tasty Molagootal is ready to serve with rice.