Kosugedde palya( cabbage palya)


Ingredients 

Kosugedde ( cabbage)- medium sized—1 

Ingredients for grinding 

Grated fresh coconut—1/2 cup
Red dry bydagi chillies—2 to 3 
Jeera (jeerige // cumin seeds)—1 teaspoon 

Ingredients for seasoning ( oggarane)

Oil—2 tablespoon 
Mustard seeds (sasive)—1 teaspoon 
Jeera (jeerige //cumin seeds) —1 teaspoon 
Channa dhal (kadale belle)—1 tablespoon 
Urad dhal (uddina belle)—1 tablespoon 
Asafoetida ( hing //ingu)—1/2 teaspoon 
Curry leaves—few


Turmeric powder (arisina //haldi)—1/2 teaspoon 
Jaggery powder ( Bella//gud)—1 teaspoon 
Salt to taste 

Lemon juice or tamarind juice—1 tablespoon ( optional)

Method 

Wash and finely chop the cabbage.immerse in water for 5 to 10 minutes and drain.


Heat oil in a kadai (wok) or pan , on medium flame,once hot enough add mustard seeds and jeerige,wheat it starts cracking add in kadale belle,uddina belle,asafoetida.

When dhals turn to light brown add chopped cabbage to it and saute for a while.

Add in turmeric powder and jaggery powder and mix well.
Let it cook on medium flame,cover the kadai with a lid.
Just sprinkle little water . Do not add too much water . Palya becomes soggy.

Meanwhile grind grated coconut,jeera,red chillies in a mixer jar to coarse powder without adding water.

When the cabbage is cooked add salt mix well,keep stirring in between.
Finally add the ground masala to the cooked cabbage and cook for few more minutes.

When everything is blended well,switch off the stove.

You can add lemon juice and mix at this stage.( i have not added lemon juice).
Now cabbage palya is ready  to serve.

Serve with hot cooked rice or chapattis.























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