Recipe of Cabbage polo with Onion topping ( Konkani Cuisine )
Posted Sep 13 2008 11:45pm
Cabbage polo is a very famous all time favorite dish in Konkani cuisine. It’s a healthy and wholesome polo and favorites of all age groups.
Raw Rice – 2 cups
Onion finely chopped -1
Chopped Cabbage – 250 g
Grated coconut – 2 cups
Tamarind juice – ½ cup
Red chilly powder – 1 – ½ teaspoon
Turmeric powder – ½ teaspoon
Asafoetida / hing – ¼ teaspoon
Salt – to taste Cooking oil- 1 teaspoon
Wash and soak raw rice for 5-6 hours. Grind with grated coconut, tamarind juice, red chilly powder, turmeric powder and salt. ( if you add tamarind juice while grinding, then no need to add extra water ). Grind until the batter is fine consistency. Remove and mix with asafoetida / hing and finely chopped cabbage.
Heat Frying pan / dosatawa. Apply little oil. Pour 1 ladleful of batter and spread it in a circle. Sprinkle chopped onions. Cover with a lid cook for 5-8 minutes on medium flame. Turn other side also. Color of cabbage polo should be in golden color with golden brown onions. Repeat for remaining batter. Instead of cabbage you can add Drumstick leaves also. Cabbage is rich in fibre and drumstick contains iron.
Alternately try with grated cheese topping instead of onions. It’ll have different taste.