Monday, 11 April 2016


This is the slight variation of muttaikose porial/cabbage porial.
Very taste one. You will make your kids to eat nutritious cabbage by making a difference in lunch food.

How to make cabbage stir-fry/kose varuval


Cabbage medium size one
Moong dal three tablespoons
Mustard seeds one spoon
Shallots chopped one tablespoon
Curry leaves half cup
Coriander leaves chopped half cup
Green chillies three 
Coconut grates optional


Shred the cabbage in a grater.
Heat the wok with cooking oil over a medium flame.
Add mustard seeds and allow to crackle.
Followed by shallots, green chillies, curry leaves and moong dal.
Saute for a few minutes until the moong lentils become golden brown,
Add shredded cabbage and salt.
Saute for a while.
Sprinkle little water ( one tablespoon) over the cabbage.
Close the wok with a lid.
Let the flame be at low level.
Cook until the water absorbed by cabbage.
In a low -flame, stir the cooked cabbage with coriander leaves for a couple of minutes.
Transfer the cabbage to a serving bowl.

The moong dal+cabbage  make the rice so delicious and nutritious.
Give a try...!



This post tells how to prepare the basic version of rasam. Kongu mothers prepare rasam in various versions. This Puli Rasam is often made in our homes. It is also of medicinal benefits. This is good for Cold and cough. Whenever we have nonvegetarian feast or nonvegetarian food cooked in our homes, this puli rasam is playing the vital role in easy digestion and making comfort stomach.

Let us move to make Puli Rasam:


Tamarind Lemon size soaked in water and Extract of five cups to be made.
Jaggery a small piece
Garlic pods four
Pepper one spoon
Cumin seeds one spoon
Coriander seeds one spoon
Mustard seeds one spoon
Asafoetida one pinch
Salt to taste
Sesame oil one tablespoon
Red Chillies three split
Curry leaves half cup
Shallots crushed five
Turmeric one spoon
Coriander leaves chopped half cup


Tamarind extract is mixed with  shredded garlic, raw coriander seeds coarse powder, Salt, powdered cumins seeds, jaggery, chopped coriander leaves and coarse pepper powder.
Mix well and check the taste. The aroma and taste must be balanced.
Heat the wok with sesame oil over the medium flame.
Add mustard seeds to pop up.
Now the knob in low level.
Add red chillies and curry leaves in low flame
Add Crushed shallots and asafoetida
Followed by turmeric.
Transfer the tamarind extract and increase the flame level to high.
Allow to boil.

Aromatic Puli rasam is ready to have with hot steamed rice with any side dish ( Porial)

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