Thursday, 22 November 2007

Cabbage and Pattani Poriyal (Cabbage and peas stir fry)

Stir fry dishes are very popular in the region I come from. But they are not called stir fries, we call them poriyal. With a simple tempering process, the vegetables are transformed into delicacies that one craves for. Strangely I like cabbage poriyal, in fact I like cabbage in all forms. This poriyal is generally had as side dish for rice and would go well for Chapatti as well. This recipe can be adopted for any vegetable. I just added the peas to get a two dimensional color to the finished product. With the daylight becoming shorter, the photos of the food under my kitchen light are shaded and sometimes they end up like stills out of a badly shot Mani Ratnam movie.

  • Shredded or grated Cabbage – 2 cups
  • Peas – ½ cup
  • Green chillies – 2
  • Mustard seeds – ½ tsp
  • Urad dal – 1 tsp
  • Curry leaves – 1 twig
  • Salt as required.

Steam the cabbage and the peas till nearly done. I like a little crunch, but if you like it well done, you can cook it thru. Heat a spoon of oil and add the mustard seeds. When they pop add the urad dal and when they turn golden add the curry leaves and the slit green chillies. After a few seconds add the steamed cabbage, peas and season it with salt. Stir fry it for a few minutes and remove from fire. It is a simple and easy dish.

3 comments:

Nags said...

never tried cabbage and peas together. nice idea!

RAKS KITCHEN said...

I was thinking to make this some day...thanks for the recipe devi:)

Sara Pilar said...

So far I LOVE your recipes, I made this one tonight for dinner and again made the Meen Varuval, the only complaint I had was that there were too many peas (the person I made it for likes peas, but isn't CRAZY about them like I am!), so the only thing I would change next time is making it without the peas, oh and I added a teaspoon of Garlic/Ginger paste then replaced the curry leaves with Madras Curry Powder instead (curry leaves aren't something I keep in my kitchen on a regular basis)...I look forward to trying more of your recipes, thanks :)