Sunday, September 7, 2014

Cabbage, Carrot & Capsicum Palya

Cabbage, Carrot & Capsicum Palya is a dry curry and we can have Palya with chapati, roti, Poori or dosa and plain rice or even you can mix this palya with rice and prepare Spicy Masala Rice. We can have them as one of the side dish also.

Lets see some benefits of eating Cabbage, Carrot & Capsicum.
Cabbage is good for stomach ulcers, headaches, obesity, skin disorders, jaundice, arthritis, eye disorders, aging and heart diseases. Cabbage is an abundant source of Vitamin C. It is also a good source of anti oxidants, good for immune system boosting and fight against cough and cold. regulate the proper functioning of the nervous system. Cabbage is very rich in fiber.

Carrots are rich in anti oxidants, vitamins and dietary fiber. They are rich source of carotenes and vitamin A and helps to maintain good eye health. They are good in Vitamin C. It helps to maintain healthy teeth and gum. They are rich in many B complex group of vitamins such as folic acid, vitamin B 6. They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. 

Capsicum helps to keep the skin clear, prevents rashes and pimples. It contains vitamin A which is good for eyes and helps to prevent eye diseases. Capsicum boost Metabolism, is rich in anti oxidants. It is pain reliever and strengthens Immunity.

Here is a recipe of  "Cabbage, Carrot & Capsicum Palya",  it is easy to prepare and used Puliyogre gojju  for masala and you can mix this palya with cooked rice and serve as Masala Rice too.  It will be liked by all the family members and fits to all age group taste.
No onion or garlic is used. We can prepare them on festival days and the special days too. 

Things needed :

Cabbage : 1 Bowl (1/2 of medium sized cabbage)
Carrots : 2  (Large ones)
Capsicum 2
Puliyougre gojju : 1 Table spoon (Used Mayya 's Puliyogre gojju )
Salt : to taste
Mustard seeds : 1/2 tea spoon
Urid dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Oil : 1 Table spoon
Coconut : 3 Table spoons
Curry Leaves : 6 to 8
Coriander Leaves : 2 Table spoons.
Turmeric Powder : a pinch


 

Method :

1. Wash and cut Cabbage, carrots , capsicum, curry leaves and coriander leaves in to small.
2. Grate coconut and keep it ready.

3. Keep a pan on the fire put oil and heat. Put mustard seeds, urid dal. Let the mustard seeds spurt.

4. Add jeera and curry leaves. Fry for 2 seconds. Add capsicum and fry for 2 minutes.
5. Add cut cabbage and carrots mix it well with cabbage and put 1/4 cup of water and cook on low flame.

6. Mix it well now and then.  When the vegetables turn soft, add puliyogre gojju, salt and turmeric powder.
7. Mix it well slowly and cover the lid and cook for 2 minutes. Let all the water disappear from the palya.

8. Add coconut and coriander leaves and mix it again and shift the Palya to a serving bowl.

9. Cabbage, Carrot & Capsicum Palya is ready to serve.

Note : 

Do not over cook the vegetables. Do not much water or oil. Adding a spoon of ghee will enrich the taste. You can use only 1 tea spoon of oil if you are using ghee at the end. Adding garlic or onion is optional. ( I have not added). Adding more spice like green chilly or red chilly powder is also optional. You can also use cut french beans along with the above vegetables. But the taste differ.
You can cook all these vegetable in Microwave Oven  within 7 minutes. Put mustard, urid splutter and mix the vegetables. Add salt and less than 1/4 cup of water and cook in Microwave. 
Time : 15 Minutes
Serves : 4

7 comments:

  1. Hi
    Can we use amchur powder instead of Puliyougre gojju

    ReplyDelete
  2. Yes Abhya S.K. You can use amchur powder...use just 1/2 Tea spoon ..I think that will be enough...

    ReplyDelete
  3. So nice recipe, it looks like very delicious recipe.
    Thank You for sharing us.
    Luthra Dawakhana

    ReplyDelete

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