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For seasoning: 1 tablespoon cooking oil 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds ( jeera ) 1/2 teaspoon urad dal 3/4 teaspoon salt ( or to taste ) Method Boil potato slices separately and keep aside. Mix grated coconut with turmeric powder and red chilli powder. Keep aside. Heat oil in a non - stick kadai. Add mustard seeds. When they start splutter add urad dal, jeera and saute on a low heat for 2 -3 minutes or until they turn brown. Add sliced onion and fry till golden color. Add finely shredded cabbage, boiled potato slices and sprinkle 1 tablespoon water. Cover with a lid and cook on a low heat for 10 minutes. Add grated coconut mix and salt to taste. Mix well and cook again for 7- 8 minutes until done and water dries up. Serve with rice. Here's the recipe of Vermicelli Upma  Great combination with Namkeen / Potato chips / Pringles / Kerala mixture / Coffee / Tea .. |
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Cabbage Sukke / Thoran
Sukke in Konkani cuisine of Cochin GSB
Thoran in Kerala cuisine
A tasty side dish with rice ...
Ingredients
250 g finely shredded cabbage
( Use only tender cabbage leaves, remove the thick veins in the leaves - if any)
1 potato, finely sliced
1 onion, finely sliced
For coconut mixture ( thenga thirummiyathu )
1/2 cup ( 100 g ) grated coconut
1/2 teaspoon turmeric powder
3/4 teaspoon red chilli powder