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
- Now add in coconut and combine everything well, turn off the fire and serve as an accompaniment or with roti/phulka/rotti/chapati etc
