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A simple, quick South Indian stir-fry made with shredded cabbage, a classic tempering of lentils and spices, and finished with fresh coconut. It's a perfect everyday side dish for rice and sambar.
Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the urad dal and chana dal to the pan. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
Add the finely chopped onion and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the shredded cabbage, turmeric powder, and salt. Mix everything thoroughly so the cabbage is well-coated with the tempering and spices.
Cover the pan with a lid and reduce the heat to low-medium. Cook for 8-10 minutes, stirring every few minutes. The cabbage will cook in its own moisture; do not add any water.
Once the cabbage is tender but still has a slight crunch, turn off the heat. Avoid overcooking to prevent it from becoming mushy.
Stir in the freshly grated coconut, chopped coriander leaves, and optional lemon juice. Give it a final mix and serve hot.
A simple, quick South Indian stir-fry made with shredded cabbage, a classic tempering of lentils and spices, and finished with fresh coconut. It's a perfect everyday side dish for rice and sambar.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 140.1 calories per serving with 3.31g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add 1/2 teaspoon of powdered jaggery along with the salt to introduce a subtle sweetness that balances the flavors.
For a more substantial dish, add 1/4 cup of cooked toor dal or moong dal at the end and mix well.
Incorporate 1/2 cup of finely chopped carrots or green beans along with the cabbage for added color, texture, and nutrients.
Increase the number of green chilies to 3-4 or add 1/4 teaspoon of red chili powder along with the turmeric for extra heat.
Cabbage is an excellent source of dietary fiber, which aids digestion, promotes a healthy gut microbiome, and helps in maintaining a healthy weight by providing a feeling of fullness.
This dish is light and low in calories, making it a perfect choice for weight management and a healthy lifestyle without compromising on flavor.
Cabbage is a good source of Vitamin C, a powerful antioxidant that boosts immunity, and Vitamin K, which is essential for blood clotting and bone health.
Spices like turmeric and hing (asafoetida) used in the tempering have known anti-inflammatory and digestive benefits, contributing to overall wellness.
Yes, it's a very healthy dish. Cabbage is low in calories and high in fiber, Vitamin C, and Vitamin K. The use of minimal oil and healthy spices makes it a nutritious side dish suitable for everyday meals.
One serving of Cabbage Palya (approximately 1 cup or 155g) contains around 110-130 calories, primarily from the coconut oil and fresh coconut.
Absolutely. For a 'no onion, no garlic' version, simply omit the onion. The flavor profile will be slightly different but equally delicious, often preferred for religious or dietary reasons.
Cabbage becomes mushy if it's overcooked or if you add water. To prevent this, cook it on low-medium heat, covered, using only its own moisture. Check for doneness after 8 minutes and aim for a tender-crisp texture.
Fresh or frozen coconut provides the best flavor and moist texture. If you only have dry desiccated coconut, you can rehydrate it by soaking it in 1-2 tablespoons of warm water for 10 minutes before adding it to the dish.
Cabbage Palya is a versatile side dish. It pairs wonderfully with South Indian meals like sambar and rice, rasam and rice, or can be served with rotis or chapatis.
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