Cabbage Senaga Pappu Kura, Muttaikose Kadalai Paruppu Thoran or Poriyal

Cabbage Senaga Pappu Kura, Muttaikose Kadalai Paruppu Thoran or Poriyal

Continuing on my saga of recipes or vegetables that aid weight loss, today I am focusing on Cabbage. Today, I am making a variation of Cabbage or Muttaikose Thoran that uses Bengal Gram as an additional ingredient. This adds a new dimension to this curry and make it protein-rich. Called Cabbage Senaga Pappu Kura in Andhra Pradesh and Muttaikose Kadalai Paruppu Poriyal in Tamil Nadu, this dish can be a meal by itself.

Do try these other recipes with cabbage:

How to Make Cabbage Senaga Pappu Kura, Muttaikose Kadalai Paruppu Poriyal

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Cabbage Senaga Pappu Kura or Muttaikose Kadalai Paruppu Thoran or Poriyal
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 
Course: Curry
Cuisine: Indian
Servings: 4
Author: Aruna
Ingredients
  • 1/2 Kg Cabbage
  • 1/4 Cup Bengal Gram, Senaga Pappu, or Kadalai Paruppu
  • 1/3 Cup Grated Coconut
  • 3/4 tsp Mustard Seeds
  • 1 tsp Udad Dal
  • 3 Green Chillies
  • 1 tbsp Oil
  • A Few Curry Leaves
  • Salt to Taste
Instructions
The Preparations
  1. Soak the Senaga Pappu or Bengal Gram in 1 cup water for 1 hour.
  2. Chop the cabbage into 1/4" pieces.
  3. Slit the green chillies vertically.
Method to Make the Cabbage Senaga Pappu Kura or Muttaikose Kadalai Paruppu Thoran or Poriyal
  1. Boil together the cabbage and soaked Senaga Pappu with 1/2 tsp salt in about 2 lites of water till the cabbage turns transparent and the dal is cooked. The Senaga Pappu should just break when pressed between the index finger and the thumb.
  2. Using a colander, drain all the water completely. I ormally let the boiled cabbage rest in the colander for 10 to 15 minutes to ensure all water is drained.
  3. In a kadhai or wok, heat the oil.
  4. Add the mustard seeds and wait till they splutter.
  5. Add the udad dal and fry till golden brown.
  6. Add the green chillies and curry leaves.
  7. Stir-fry for a minute.
  8. Add the cooked cabbage and senaga pappu.
  9. Stir-fry for 2 to 3 minutes.
  10. Turn off the heat.
  11. Add the grated coconut and salt.
  12. Mix well.
  13. Serve with rotis, steamed rice, or Kadamba Sadam or Sambar Sadam.

 

Cabbage and Bengal Gram Poriyal or Thoran

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