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

Plain Rava Idli & Tomato Horse Gram Chutney

Plain Rava idli can be made quickly and easily and healthy too. When you are not able to grind urid dal and you crave to eat hot steaming idli , this preparation gives you 100% satisfaction.  No spice or any oil added its simply plain idli. When you are sick and feel like eating Idli this is the easy way.


These rava (semolina ) idlis are prepared with Rava and curd a little Eno to make them soft. As I said in the beginning it is very easy we can have them for breakfast, in the evening as snack or at night.

Using Rava (Semolina) helps you to reduce the weight. They also good for keeping you filled since it is digested slowly. Rava is good for diabetics. Rava (sooji or semolina) is low in sodium and cholesterol and also high in fiber. it can be considered as a balanced diet.

Here is a recipe of  " 'Planin Rava Idli and Tomato chutney".  which will be good for the whole family to sit together and enjoy breakfast or dinner

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                                                                                   Ready to serve Rava idli :

 Things Needed :For Rava Idli

Rava (Semolina) :  3 Cups  (medium size)
Curd : 1 Bowl
Salt : as required.
Oil or ghee : 1 Tea spoon
Eno Salt : 3/4 Tea spoon

Method : 

1.Keep a pan on the fire and add 2 cups of  Rava and roast for 2 minutes.  Put off the gas.

2.Now add 1 more cup of rava and just mix it and leave it for cooling.

3.Now add salt and curd. Mix it well and leave it for 5 minutes. (Add water if required0.

4.Apply oil to all the idli plates and keep the cooker ready on the fire . Put little water in the cooker.
5.Add Eno salt and mix the dough nicely and put a spoon of rava idli dough on each mould in idli plate.

6.Arrange the plates in a idli cooker or pressure cooker and steam for 10 minutes. Put off the gas.

7.Put idlis in a serving bowl and serve hot idli with any side dish you have prepared.

We had idli with Tomato - Flax chutney

Note :

I have roasted 2 cups of Rava since it gives a good texture. Added one more cup of rava to give a binding. Rava idli will be very soft in this way. Do not add any spicy or oil while roasting. (The taste may differ). These idlis are really soft and fluffy and very good for all the age group. Using savour curd also helps the idli turn soft. Do not make the dough very thick. Let it be the dough be little loose.
Time : 25 minutes.
Serves : 4  People.

Tomato - Flax  Seeds or Horse gram Chutney.

Roast , 1 Table spoon of  horse gram,  or flax seeds , red chilly, 2 to 3 pods of pepper and 1/4 spoon of methi seeds  till they turn brown. Add curry leaves and cut tomatoes (1 medium sized) to the fry and fry them nicely. Now add ingh, grated coconut, salt and little tamarind. Grind it nicely using required (little by little) for 2 to 3 munutes and remove from mixi jar to a serving bowl. Tomato Horse gram chutney is ready to serve.

Time : 10  minutes
Serves : 4

Ready to grind roasted mixture.

Ready to serve Horse gram and Tomato Chutney.