21 December, 2018

CABBAGE/YELEKOSU PALYA/SUBJI

Today I’m here to share the simple yet tasty, regular sihi palya using cabbage/yelekosu – as called in Kannada. This is very easy to make with basic tempering. We regularly regularly make the sihi Palya of french beans(huralikayi), chayote squash(seeme badanekayi), fresh green peas(hasi batani), carrot, cucumber, amaranth leaves(dantina soppu/harive soppu) etc etc following the same below method. We use either green chili or whole red chili for the hotness and no other spices are used.

Ingredients : measuring cup used – 240 ml

Cabbage (finely chopped) – 4 cups
Water – 1&1/2 cups
Grated fresh coconut – 3/4 cup (adjust)
Salt – 1 tsp or according to taste

For tempering :

Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Kadalebele/chana dal – 1 tbsp
Uddina bele/urad dal – 1/2 tbsp
Green chili, finely chopped – 1 tbsp
Curry leaves – 1 tbsp
Coriander leaves – 2 tbsp
Turmeric powder – 1/2 tsp

PROCEDURE :

In an open vessel boil water, add cabbage, cover and cook till soft on low flame (the cabbage absorbs almost all the water)

Heat oil in a pan, add in all the ingredients under the heading ‘for tempering’, allow them to crackle, then put cooked cabbage, salt and mix well while stirring