Cabbage and Whole Moong Curry

Cabbage and Whole Moong Curry is a gravy dish. It is one of the side dish. We can have them with chapatis, rice, rotis, poori, dosa, idli ect.
I have used Cabbage, whole moong, green chilly and very little spices like ginger and pepper.

No onion or garlic is used in this curry and we can prepare them for any special day. It has mild spicy taste and kids can enjoy eating them. 

Things Needed :

To Cook 
Cabbage : 2 Bowls
Whole Moong : 1 Cup
Methi sees : 1/2 Teaspoon

To Add :
Green chilly : 2
Ginger : an inch
Salt : As required
Turmeric powder : a pinch

Coriander leaves : 2 Tablespoons
Lemon : 1 Teaspoon (Extract)

For Seasoning :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1 Teaspoon
Pepper : 5 to 6 pods
Curry leaves : 5 to 6
Ingh : a pinch

Ghee : 1 Teaspoon

Method :

1. Wash and pressure cook whole moong/ Green Gran and methi seeds for 5 to 6 minutes and let it cool. 

2. Wash and cut cabbage and cook with little water till soft.

3. Wash and cut green chilly in to two pieces, cut coriander leaves and squeeze out the lemon extract and keep it aside.

4. Keep a big pan on the fire and put cooked cabbage and cooked whole moong. 

5. Add turmeric powder and salt. Mix it well and let it cook nicely for 2 to 3 minutes.

6. Now add grated ginger and mix it well.

7. Add mustard seeds, jeera , green chilly, curry leaves and ingh seasoning and mix it thoroughly. Add water if required.

8. Put off the gas and add lemon extract and cut coriander leaves. Shift the curry to a serving dish. Add a spoon of ghee.

9. Serve with any main dish you prepared.

Note : 

You can add more/less chilly. Hot and spicy curry taste better but not healthy. You can also add 1/2 a teaspoon of turmeric powder. Adding onions and garlic is optional. You can add tomatoes instead of lemon extract . It taste differ. Adding green chilly to a seasoning adds to the taste.
Time : 20 minutes

Serves : 2 to 3

Cabbage Dry Curry ( Palya )

Cabbage dry Curry is an easy dish and we can have them with rice, chapatis , parothas and even with bread. Now a days people prepare cabbage parata also. You can have them in chapati roll and eat it.

Cabbage is available in the market all around the year. One must take care of washing it thoroughly. Just wash and soak the whole cabbage at least two hours and then clean again to use it. So much pesticide is put on the cabbage because of worms.
I have used cabbage, chilly powder and little salt. You can create your curry by adding your type of curry powder or any other masala.
No onion or No garlic is added in this curry.
Lets see the recipe now:

Things needed :

Small Cabbage : 1
Green chillies : 1
Oil : 1 Tablespoon
Cumin Seeds : 1/4 tea spoon
Urd Dal : 1/4 Tea spoon
Mustard Seeds : 1/4 Tea spoon
Curry leaves : 6 to 8 leaves.
Coriander leaves : 2 to 3 sticks.
Red chilly Powder : 2 Teaspoons
Salt : to taste
water 1/4 cup
Coconut : 1 Table spoon ( fresh and grated )
Turmeric powder : a pinch

Method : 

1. Wash and cut cabbage and green chillies in to small pieces and keep it aside.
2. Take a pan , keep it on the fire. Put oil .Heat for a few seconds .

3. Put urd dal and mustard seeds. Let it splutter. Add jeera ( cumin seeds ) and curry leaves and cut green chilly.
4. Add cut cabbage stir for 2 minutes. Add green chillies and turmeric powder.

5. Mix well and cook on low flame without adding water. Add salt and mix it well.

6.Add coriander leaves and grated coconut. Shift the ready curry to a serving bowl.

7. Serve with the main dish or one of the side dish.

 Note : 

1. You can add potato instead of coconut. Cut potato in to small pieces wash and add
You can use little water to cook cabbage. Cabbage requires very less water. Frying cabbage on low flame adds to the taste. You can add garam masala//vanghibath masala/rasam/sambar powder to the curry. Taste differ. Cutting cabbage into small helps the cabbage to cook fast. Adding green chilly adds to the taste.
Time :  15 minutes.
2 to 3 servings.