Tuesday, September 18, 2007
Cabbage Curry With Onions & Cabbage rasam
Here is a short story behind Cabbage Curry & Cabbage Rasam. We like cabbage rasam very much. But we dont like tht curry. So, my Mom used to Blackmail us like... if we take curry only she used to serve tht rasam... To get the taste of the rasam we used to take tht curry also. When I went to my Brother's house... his cook made this curry... I like tht taste. Now started doing tht curry in tht way. Now I like both cabbage curry & rasam.
Curry from my brother's cook Vani. Rasam from my Mom.
Cabbage --- 3/4th of Big one
Salt as per taste
(Urud dal, Mustard Seeds, Cumin Seeds, Red chilly)
Chop Cabbage into small pieces
Keep them in a pressure cooker
Add pinch of turmeric powder and salt
Add 2 glasses of water
Mix up them finely with bare hand
Turn on the flame and keep the cooker for 1 whistle.
And turn off the flame and wait for 15 minutes.
Separate water from the stuff through colander. Drain the water in a vessel. (We can make tasty cabbage rasam with tht.)
Let it cool.
Squeeze water through bare hand.
Heat oil in a deep pan.
Add seasoning one by one like… urud dal, mustard seeds, cumin seeds, chopped red chilly both for the curry and cabbage rasam.
Keep half in the pan and add the remaining half into the rasam bowl.
Add chopped green chilies and onions.
Fry them until the onions turn to transparent colour.
Add the boiled cabbage.
Taste the salt in cabbage… if you feel need to add more then add more salt as required.
Once stir uniformly.
Keep it for 5 minutes.
Then turn off the heat… there ends cabbage curry.
Already you have separated water from cabbage and kept seasoning into it.
Now add Green chilies and shredded coconut into it.
Once taste the rasam…whether salt is according to your taste or not… then adjust salt according to your taste.
Keep the rasam for one boil.
Keep it for 5-8 minutes and turn off the heat.
The tasty Cabbage rasam is ready.
It tastes very good.