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
Cabbage Senaga Pappu Kura or Muttaikose Kadalai Paruppu Thoran or Poriyal
- 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
- Soak the Senaga Pappu or Bengal Gram in 1 cup water for 1 hour.
- Chop the cabbage into 1/4" pieces.
- Slit the green chillies vertically.
- 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.
- 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.
- In a kadhai or wok, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and fry till golden brown.
- Add the green chillies and curry leaves.
- Stir-fry for a minute.
- Add the cooked cabbage and senaga pappu.
- Stir-fry for 2 to 3 minutes.
- Turn off the heat.
- Add the grated coconut and salt.
- Mix well.
- Serve with rotis, steamed rice, or Kadamba Sadam or Sambar Sadam.