Spicy Cabbage Curry

As this blog does require recipes that I record of my mother’s cooking or sent in by others and I also wish to be a bit more active on my other blogs, I will be making weekly or bi-weekly posts rather than daily posts as I did in the first few months of this blog.

This weekend’s recipe is that of my mother’s spicy cabbage curry. If you prefer fried cabbage, try out the delicious cabbage fry or the cabbage and carrot fry recipes posted earlier on this blog.

Spicy Cabbage Curry

Time taken: 25 mins

Serves 3

Spicy Cabbage CurryIngredients:

  • Cabbage – 1 ½ cup, shredded
  • Carrot – 1 tbsp, finely chopped (optional)
  • Capsicum/ Malu miris – 1 tbsp, chopped
  • Green chilli – 1, chopped
  • Onion – 2 tbsp, chopped
  • Fenugreek – 1 tsp
  • Curry leaves – 1 sprig
  • Garlic – 1 or 2, finely chopped
  • Coconut milk – ½ cup
  • Curry powder – 1 tsp
  • Salt, to taste
  • Lime juice – 1 tsp
  • Oil – 1 tbsp

Method:

  1. Heat a tbsp oil in a pan and fry the chopped onion, garlic, capsicum, chilli, curry leaves and fenugreek seeds for a couple of mins.
  2. Then, add the shredded cabbage and optional carrot to the pan and continue stir-frying for around 5 mins.
  3. Add the coconut milk, curry powder and salt, to taste and let the curry cook for around 10 mins.
  4. Remove the pan from the stove and mix 1 tsp lime juice into the pan.
  5. Serve warm with rice.

Recipe source: Raji Thillainathan.

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Vendikkai Varai

Today’s recipe is a simple and tasty okra dish. For a slightly different version, try okra stir fry.

Vendikkai Varai/ Okra fry

Cooking time: 15 mins

Serves 3 – 4

VendikkaiIngredients:

  • Okra/ Vendikkai – 1 cup
  • Onion – 1
  • Malu miris/ banana pepper – 1
  • Curry leaves – 1 sprig
  • Lime juice – 1 tbsp
  • Crushed chillies – 1 tsp
  • Salt and pepper, to taste
  • Sesame oil – 1 tbsp

Method:

  1. Clean the okra and finely chop them. Add some lime juice and salt to the okra and keep aside.
  2. Finely chop the onion, malu miris and curry leaves and fry them for about 5 mins in a tbsp of sesame oil.
  3. Add the finely chopped and seasoned okra slices to the frying pan and continue frying for about 10 mins over medium heat.
  4. Towards the end, add salt and pepper and optionally crushed chillies.
  5. Serve with rice.

Recipe source: Raji Thillainathan.

Cabbage and carrot fry

Cabbage and carrot fry

Time taken: 25 mins

Serves 4

Cabbage and carrot fryIngredients:

  • Cabbage – 1 cup, shredded
  • Carrot – ½ cup, grated
  • Malu miris – ½
  • Onion – ½
  • Fennel – 1 tsp
  • Ginger – ½ “, chopped
  • Garlic – 2 or 3 cloves, chopped
  • Turmeric powder – ½ tsp
  • Scraped coconut – 1 tbsp
  • Crushed chillies – 1 tsp
  • Low fat oil – 1 tbsp

Method:

  1. Clean and wash the cabbage and add salt and turmeric to the shredded cabbage.
  2. Heat a tbsp oil in a pan and fry the chopped onion, ginger, garlic and fennel seeds for a couple of mins.
  3. Add the cabbage and carrot to the pan and stir fry for another 7 – 8 mins.
  4. Add the freshly scraped coconut, mixed with a pinch of turmeric, and crushed chillies. Stir fry for another 5 mins.
  5. Serve with rice.

Recipe source: Raji Thillainathan.

Stuffed Chilli Fry

As part of the Eid Special series,

(b) Stuffed chilli fry

Cooking time:

Serves 4

Stuffed chilli fry

Ingredients

  • Capsicum/ Kari Milagai/ Malu Miris – 4
  • Ash plantains – 2
  • Chillies – 1 or 2
  • Onion – ¼
  • Fennel seeds – 1 tsp
  • Salt and pepper, to taste
  • For batter:
  • Wheat flour – ¾ cup
  • Salt – ¼ tsp
  • Water – 1 cup
  • Bread crumbs – 100g or 1 cup
  • Low fat oil (canola or sunflower) – deep fry + 1 tbsp (for sauté)

Method:

  1. Steam the capsicums.
  2. Make a small hole at the top of each capsicum and remove the insides of the capsicum, which you can discard. Keep the hollow capsicum.
  3. Boil the ash plantains. Remove skin and keep the skin aside for a peel salad.
  4. Chop up or mash the boiled ash plantain (sans skin) and mix with the chopped onion and chillies and fennel seeds. Lightly sauté the ash plantain mixture, adding salt and pepper to taste.
  5. Fill the insides of the capsicum with the lightly sautéed ash plantain mix and keep aside.
  6. Make a batter by mixing the wheat flour, salt and water. The consistency of the batter should be similar to that of a pancake batter.
  7. Dip the stuffed capsicum in the batter and roll it in bread crumbs.
  8. Repeat the dipping in the batter and rolling in the bread crumbs for a double coating of the stuffed capsicum.
  9. Deep fry the stuffed capsicum.
  10. For those who prefer non-veg, substitute ash plantains with tinned fish (pilchard or salmon).

Recipe source: Raji Thillainathan.