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Preparation Time : 90
Cook Time : 10
Total Time : 100
1. ½ nos. cabbage finely chopped.
2. Mustard seeds – 1 tsp
3. Red chilly – 2-3 nos. broken into pieces
4. Salt as per taste
5. Turmeric powder – ½ tsp
6. Oil – 2 tsps
7. Curry leaves – one sprig
8. Water to cook the cabbage – ¼ cup
9. 1 cup Tur / Arhar Dal / Tuvara Paruppu (In Tamil) or split pigeon pea (for making the lentil crumble)
10. 1 cup Chana dal (split bengal gram) or Kadalai paruppu in Tamil (for making the lentil crumble)
To make the lentil crumble
Soak the dals together along with red chillies for atleast an hour.
PS – If you notice in the pic, I have not added red chillies as I have made a basic crumble which I would be adding to 2-3 different vegetables wherein I would have the option of using either green or red chillies.
Discard the water & Grind them coarsely in a mixer grinder.
Grease an idli stand with few drops of oil.
Place the coarsely ground mixture in the idli moulds & steam them for atleast 10 – 15 mins.
Cool the steamed lentil idlis (yes, they will look like that) completely & pulse them in the mixer grinder for a quick second to get a coarse, soft crumble.
Method to make the Cabbage paruppu usili
Heat a kadhai or a thick bottom vessel. Add oil, once it heats, add the mustard seeds, red chillies & curry leaves.
Once the mustard seeds crackle, add turmeric powder & then add the cabbage & stir it well.
Add some water, close the vessel with a lid & cook the cabbage till its almost done.
Add salt & stir well.
Add enough quantity of the lentil crumble. I would ideally add ½ cup of crumble to ½ a cabbage. You can add more or less according to your taste.
Stir once, let it cook a bit on low heat for 5 mins. Switch off the flame & serve it hot with Rasam / Sambar & Rice.
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