Wednesday, December 29, 2010

Cabbage with yogurt

So, the other day, when I came across this recipe in the newspaper, I was excited. Excited because I was curious. Curious as to how the yoghurt would go with the cabbage. And I tried it out. This recipe is a must-try. It's meant to be served with roti, but I couldn't help myself guzzling it down by itself. It's so yummy.
And so healthy. I dare all you cabbage-haters to try it.....Go ahead!


Peanut Oil or Canola oil: 2tbsp
Black mustard seeds: 2 tsp
Urad dal: 2 tsp
or 1 tsp each of urad dal and channa dal
Cumin seeds, lightly toasted and ground: 1 1/2 tsp
Dried red chillies: 2
or 1/4 or 1/2 tsp cayenne
Ground coriander seeds: 2 tsp
Turmeric: 1/2 tsp
Medium onion, cut in half root to stem, then thinly sliced across the grain: 1
Small cabbage cored and shredded: 1
Salt to taste
Grated coconut (to taste): 3-4 tbsp
Plain low-fat yogurt: 1 cup

Heat the oil over medium heat in a wok or skillet, and add the mustard seeds and dal. As soon as the mustard seeds begin to pop, and the cumin, chillies or cayenne, coriander seeds and turmeric. Stir together, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the cabbage. Cook, stirring, for one minute, until it begins to wilt. Salt generously ,stir together, cover and the turn the heat to low.
Cook for about eight minutes until the cabbage is just tender. Stir in the coconut, taste and adjust seasoning. Keep warm. Place the yogurt in a bowl, and place the bowl in a pot of hot water. Stir until the yogurt is warm. Scrape into the pan with the cabbage and fold in. Serve warm with rice.

Thank you Madhur Jaffrey

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