Cabbage fry is the one of the healthiest side for lunch menu. It takes less than half and hour to cook.There are lots of method to cook cabbage fry. It is the simplest and tastiest method.

Ingredients
Cabbage – 1 (Medium size)
Curry leaves – 1 sprig
Salt – to taste

To Grind
Grated Coconut – 3 teaspoon
Redchilli – 2
Cumin seeds – 1/2 teaspoon

To Temper
Oil- 1 teaspoon
Mustard and Urad Dal – 1 teaspoon
Turmeric powder – 1/4 teaspoon

Method
Wash and remove the outer layer and finely chop the cabbage.Steam the cabbage in a Idli vessel  and steam it for  15 minutes or put cabbage in a pan and add a cup of water and close it with lid and cook it for 10 to 15 minutes.

Grind the  ingredients given above the column “To Grind”(do not add water during grinding)

Heat oil in a pan and put mustard and urad dal, when it is splutter, add  turmeric powder and immediately add  the cooked cabbage and  mix the grinded coconut and salt.

Mix all the of them and put the curry leaves and let them fry for 5 minutes in a medium flame.

Serve it with Sambar rice or your favorite dish.Cabbage fry is now ready to serve.

 

                                                                         Puliyodarai is one of my favorite variety rice.It is made by using steamed or boiled rice mixed with puliyogare paste.It has eaten as a prasadam in south indian temples.More easy to prepare and tasty too.

Ingredients

• Tamarind – Big lemon size
• Red chili – 50 g (30 pieces)
• Sesame oil – 50 g (4 to 5 tbsp)
• Bengal gram/kadalai paruppu – 1 tbsp
• Coriander seeds – 2 tsp
• Fried ground nuts – 50 g
• Sesame seeds/ Ellu -  1 tsp
• curry leaves – few
• salt as per taste

(These measurements are for 1 KG of steamed or boiled Rice or else u can store it in refrigerator and use for 1 week  )

Preparation Method

1.Soak tamarind in 2 cups of hot water for 20 min.

2.Heat 1 tsp of oil in a pan.Fry coriander seeds,Red chilies,sesame seeds one by one till it changes the color.

3.Let it allow to be cool and grind it(Coriander seeds,red chilies,sesame seeds)nicely.

4.Remove the peel for the ground nuts and keep it aside.
 
4.Heat 2 tbsp of sesame oil.Add Bengal gram first.Saute it well,till it changes to slightly brown color.Then add ground nuts. saute it well
 
5.Extract the tamarind water and discard the pulp.Add the tamarind water and the spice powder(Which we grind).

6.Add sufficient salt to the above.Allow to boil vigorously till the oil leaves the sides of the pan.

7.Add 1 tbsp of oil before switch off the flame.Now puliyogare gravy is ready.You can keep this in refrigerator for 1 week and use.

8.Mix it with rice well.Now tastiest puliyogare satham is ready to serve.