Ingredients:
8 - 10 tender Cabbage Leaves (Soppu)
1 large Onion
Salt to taste
Pinch of Turmeric powder
2 - 3 Green Chillies
2 - 3 tsp grated Coconut
Grape sized Jaggery
2 strands of Curry leaves
1/2 tsp Mustard seeds
1 tsp Black gram seeds
3 - 4 tsp Oil
Recipe:
Chop cabbage leaves and onion into small pieces as shown in the picture below. Cut green chillies into medium sized pieces as shown in the picture below.
Add mustard seeds, black gram seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies and chopped onion and fry them for around 2-3 minutes.
Then add chopped cabbage leaves, turmeric powder, salt, jaggery and cook well by adding sufficient amount of water.
Once the water content is almost dried, add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 minutes.
It goes well with Rice/Chapathis.
8 - 10 tender Cabbage Leaves (Soppu)
1 large Onion
Salt to taste
Pinch of Turmeric powder
2 - 3 Green Chillies
2 - 3 tsp grated Coconut
Grape sized Jaggery
2 strands of Curry leaves
1/2 tsp Mustard seeds
1 tsp Black gram seeds
3 - 4 tsp Oil
Recipe:
Chop cabbage leaves and onion into small pieces as shown in the picture below. Cut green chillies into medium sized pieces as shown in the picture below.
Add mustard seeds, black gram seeds and oil in a thick bottommed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies and chopped onion and fry them for around 2-3 minutes.
Then add chopped cabbage leaves, turmeric powder, salt, jaggery and cook well by adding sufficient amount of water.
Once the water content is almost dried, add grated coconut and mix them well. Keep the Palya in low flame for about 2-3 minutes.
It goes well with Rice/Chapathis.
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