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  • Cabbage and Green Peas with Fresh Coconut

Cabbage and Green Peas with Fresh Coconut

Posted on Jul 6th, 2010
by Uma
Categories:
  • South Indian
  • Vegetables

Ingredients:

2 cups shredded cabbage,

1 cup shelled green peas,

1 cup freshly grated coconut,

2 green chillies (or as per taste),

1/2 tsp turmeric powder,

Salt to taste,

2 cups water (for cooking),

For tempering –

1 tbsp mustard seeds (rai),

1/2 tbsp urad dal,

10-12 curry leaves; washed and pat dried,

2 tbsp refined oil.

cabbage_peas_ing

Method:

Heat a pan with oil for tempering. Add mustard seeds and urad dal. Once the seeds start crackling, add curry leaves. Then add shelled green peas and shredded cabbage. Add salt and turmeric. Mix everything well.

cabbage_peas_1

Add water and cover with lid. Cook covered, on low-medium flame for 5-7 minutes or until the vegetables become tender. Uncover and stir occasionally to avoid burning at the bottom of the pan.

In a small grinder, grind together grated coconut and chillies into a paste. Do not add water. Add this paste to the cooked vegetables and mix well. Serve as a side dish with sambhar rice, rasam rice or with chappati/roti.

cabbage_peas2

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  • cabbage
  • peas
  • south-indian

Uma

Uma is a food enthusiast and a happy visitor of foodatarian.com

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Minal is a designer, mother, cook, writer, dancer, enthusiast and a creative soul. Early on, she took cooking as a passion but now cooking for her kids and her family is a challenge which she has accepted :) In her world, cooking isn’t just perfection but a loving effort to make her family and friends enjoy her food. Join her in her journey of cooking on foodatarian.

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