Saturday, 6 May 2017


Cabbage thuvaiyal is a delicious accompaniment to hot steamed rice, We can enjoy this thuvaiyal with hot steamed idlies and dosas. Many people and children don't like this smell of cabbage in kootus and curries. but they cannot identify this vggie in this thuvaiyal. They will eat more. It tastes with chappathies as well. So check out this recipe, cook and serve your loved ones. 

This veggie cabbage is rich sourceof vitamin c and dietary fiber. It is one of those veggies that is consumed regularly in our diet. It is a staple veggie for our people.

Let us check the procedure of the cabbage thuvaiyal!


Shredded cabbage one cup
Tamarind gooseberry size
Jaggery piece
Salt to taste
Red hilies three
Shredded coconut one tablespoon
Urad dal one tablespoon
Chana dal one tablespoon
Asafoetida one pinch
garlic pods five
Tomato one medium size
Curry leaves half cup
Sesame oil cold compressed one tablespoon to fry the ingredients.


Heat one spoon of oil in frying pan over a medium flame.
Fry the urad dal and channa dal.
Take out and transfer them to a dry plate. 
Add another spoon of oil and add curry leaves and red chilies.
Saute for a while and add shredded cabbage and saute until the gratings get golden brown.
Add shredded coconut, asafoetida, tamrind, tomato pieces,garlic pods, jaggery and salt.
Saute once again so that all the ingredients incorporate well.
Switch off the flame.
Set aside to cool down.

Blend all the ingredients with required water.
You will get yummy cabbage thuvaiyal that goew very well with hot steamed rice and one spoon of fresh ghee.
It suits idlies and dosas as well.


How to make crispy chickpea vadai?


Chickpea/kondai kadalai  one cup
Sesame oil to fry vada
Bellary onion half peeled off and cut into small pieces 
Curry leaves 10nos finely chopped,
Coriander leaves finely chopped 
Ginger piece peeled off and shredded one spoon
Fennel seeds one spoon
Green chilly two nos finely chopped
Salt to taste
Ajwain seeds one spoon optional


Soak chickpeas for five hours.
Drain the water and wash the chickpeas for three times.
Blend into a coarse paste with required salt and required three drops of water.
Mix the chopped onion green chilly ginger gratings, fennel seeds, curry leaves and coriander le.
Incorporate every ingredient to mass.
Divide the mass into equal portions.
Make balls.
Heat the oil to a deep fry temperature.
Dip the right hand into the water and take one ball and make flat patty using thumb finger.
Drop the patty into the oil gently.
Drop three more patties.
(Four patties in every batch).
Allow deep-frying and flipping another side until both sides of vadas get golden brown and the oil bubbles cease.
Collect them in a tray.
Repeat the process for the remaining balls.

Serve hot with tea of coffee.
Perfect and crispy snacks for the rainy days. 

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