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Cabbage with Spring Onions

13 Aug

cabbage_spring_onion
Cabbage Ulli Kodala Kura.

Cabbage is chopped up and cooked in tempered oil till its soft with a crunch. Chopped spring onions are added as a final step. Cabbage with spring onions are served with steamed rice or with roti.
Makes: around 4 Servings of Cabbage with Spring Onions.

Ingredients:

Cabbage 1 Small
Green Chiles 3 – 5
Spring Onions 1 Bunch
Ginger 1 Inch Piece
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Remove outer layers, wash and finely chop the cabbage (around 2 cups).
Remove stems, wash and slice the green chiles.
Peel, wash and mince the ginger.
Remove ends, wash and chop the scallions / spring onions along with the bulb into small pieces (around 1 Cup).

Heat oil in a pan on medium flame, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and ginger.
Fry briefly and add chopped cabbage.
Fry the cabbage till it becomes a little soft still holding its crunch.
Keep stirring occasionally in the meanwhile.
Add the chopped spring onions, turmeric powder and salt.
Stir briefly and remove from heat.
Serve cabbage with spring onions with steamed rice or wrapped in roti.
Notes: Make sure not to overcook cabbage.

Suggestions: If the cabbage is not cooked properly, put the dish back on heat and cook on low flame till done.
Variations: You can also add mince garlic if desired.
Other Names: Cabbage Ulli Kodala Kura, Cabbage with Spring Onions.