BM # 66
Week :1 , Day: 2
Theme: Regional Dishes
For Day 2 under Regional Dishes I have a Cabbage Poriyal. Poriyals are served as a side dish for South Indian meals. They can be simply tempered with mustard and lentils or one could add grated coconut to them.This particular poriyal is a very simple one where I have tempered it with mustard, urad dal, curry leaves and whole red chilly. I had served this with the complete Tamil Spread that I cooked for Buffet on the Table.
The Poriyal might me a very simple one , but definitely very comforting specially when serving a spread.
I small head cabbage, roughly chopped
2 tsp oil
1 /2 tsp mustard seeds
1/4 tsp urad daal
Few curry leaves
1/8 tsp turmeric powder
Salt to taste
2 whole red chilly, broken into pieces
Wash and chop the cabbage.
Heat oil in a pan.
Add mustard, asafoetida, curry leaves and whole red chilly.
Add turmeric powder and immediately add chopped cabbage.
Add salt and stir well.
Cover and cook till the cabbage is tender but crunchy.
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