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.

Methi Aloo Curry

Methi Allo curry is a gravy dish and it is nice to have with chapatis, roti, rotti, dosa, idli, poori and even plain rice.

I have used methi/fenugrik leaves, tomatoes, potatoes and simple spices like garam masala and rasam powder.
Lets see some benefits of Methi/Fenugrik in our diet. (Leaves and seeds).
Fenugrik/methi helps reduce the cholesterol level and protect our heart. It helps to boost our immune system. It is good for people who suffer from anemia, dandruff, stomach disorder, mouth ulcer, diabetes and inflammations. It is also good for ladies (post pregnancy) for lactating and helps to improve the digestion. It is loaded with good minerals like iron, magnesium, manganese and copper and Vitamin B6, protein and dietary fiber.
No Onion or No Garlic added in this curry. Methi Aloo Curry is a simple dish that any one can try and get good result.
Lets see the recipe now :

Things needed :

Methi leaves : 1 bunch
Potato : 1
Tomato : 2
Green chilly : 1
Ginger : a little
Garam Masala : 1/2 Teaspoon
Rasam or Sambaar powder :  1 Teaspoon
Turmeric powder : a pinch
Salt : to taste.
Water : 1 cup ( Small cup )
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry leaves : 6 to 8

Method :

1. Wash methi leaves and cut. ( You can cut off 3/4 of the stem if it is not tender ).
2. Wash and remove the outer part of ginger and cut into small.
3. Wash and cut tomatoes (remove the seeds), green chilly and

4. Wash and boil potato and keep it aside.
5. Keep a pan on the fire. Put cut methi leaves, tomatoes, cut ginger and cook with required water.

6. Remove the outer layer of potato and cut into small pieces. (or you can smash).
7. Let methi leaves cook till they turn soft. Add turmeric powder, salt. Cut potato pieces.

8. Add garam masala powder and rasam powder. Mix it well and let it cook for 3 to 4 minutes.

9. Keep a small pan on the fire and heat. Add a tablespoon of oil. Add mustard and jeera.
10. Let mustard seeds splutter, add cut green chilly and curry leaves. Fry nicely for 10 seconds.

11. Put this mustard seeds seasonings to the cooked curry. Mix it well and cook for 2 minutes.
12. Shift Methi - Aloo curry to a serving dish and serve with the main dish.

Note. : 

 You can add coriander powder and red chilly powder instead of rasam powder. Use of spices is optional. Adding garlic and onion is optional. Adding cream or butter (1 Tablespoon) turns the gravy more tasty. (Optional).
Time : 20 Minutes
Serves : 2 to 3.