Cabbage Pesarapappu Podi Kura | Cabbage Moongdal Dry Curry

I prepare various dry curries to go with rice for our lunch and this Cabbage-Pesarapappu podi kura(dry curry) is one of my favorites which I prepare quite often.If you do not like cabbage do give this combination a try,the addition of moong dal and coconut makes this curry extremely delicious and pairs well with rice or roti.You can find a similar version of podi kura with amaranth leaves here, Thotakura Pesarapappu Podi kura which is again my personal favorite.

Cabbage Pesarapappu Podi Kura | Cabbage Moong dal Dry Curry:

(serves 2)

Ingredients:

1 small Cabbage,shredded or finely chopped

1/3 cup Moong dal(yellow lentils),soaked

1/3 cup grated fresh Coconut

5-6 Green Chillies

a pinch of Turmeric powder

1 tbsp Chana dal

1 tsp Urad dal

1/2 tsp Mustard seeds

a sprig of Curry leaves

Salt to taste

2 tbsp Oil

Method:

• Soak moong dal overnight or for 1-2 hrs.
• Heat oil in a kadai and crackle mustard seeds.
• Add chana dal,urad dal and curry leaves and fry well.
• Add curry soaked moong dal,shredded/finely chopped cabbage and turmeric powder and fry well for 2-3 minutes.
• Cover it with a deep lid and pour water over it which enables steam cooking for the vegetable to get cooked.Keep it on low flame for 12-15 mins until the cabbage and moong dal is cooked.It would be a dry curry with slight moisture.Cook for another couple of minutes if needed.
• Meanwhile grind grated coconut with salt and green chillies in a mixer to a coarse paste.
• Once the cabbage moong dal is cooked add the ground coconut mixture and mix well and stir fry for 2 minutes.

Serve it hot with steamed rice/roti/chapati.

Variations:

1. You can add grated carrots along with cabbage and follow the same recipe.
2. You can substitute cabbage with grated carrots or grated beetroots in the recipe.The cooking time may vary accordingly.
3. Moong dal can be substituted with Chana dal and follow the same recipe,even this tastes nice.