Today I am sharing a family recipe that I grew up eating .Cabbage stir fry / Muttaikkos Paruppu Usli is an amazing side dish with a combination og cabbage and lentils. This usli is absolutely lip smacking and addictive. IUsli is a traditional Tam Bram recipe with no onion and no garlic. It is so easy to make but you need a little patience. It is a classic dish from the Tamil Brahmin Cuisine. Lentils are suateed until nice and crispy.
Tam Bram Cuisine…………..
This cuisine is very close to my heart as we grew up eating amazing dishes from this cuisine . My grandmom .mom, aunties are all wonderful cooks and we have learnt from them . Usli is a classic side dish and can be made with cluster beans, french beans ,broad beans Banana stem
. Lentils add a nice flavor and texture to this dish. Tam Bram cuisine is based on the concept that food shapes the personality, mood and mind. In all Brahmin households food is cooked with a great deal of attention to cleanliness; to the balancing of nutrition, flavor, texture and variety.Every Ingredient used has a purpose and goes beyond texture and taste.
Morning starts with Suprabhatham .Many households skip breakfast and have early lunch at 11am. Lunch served is an absolute romance with food. I am sure you will agree with me.These dishes prepared the tambram way are not only delicious but healthy, nutritious and balanced in a way .Cabbage stir fry / Muttaikkos Paruppu Usli is one of my hot favourite.
Some popular dishes from Tam Bram Cuisine :
- Sambar varieties
- Kuzhambu Varieties
- Tomato Chutney
- Potato Roast
- Curd rice
- Kootu Varieties
- Usli Varieties
CABBAGE STIR FRY / MUTTAIKKOS PARUPPU USLI
- 1 Blender
- 1 Heavy Bottom Pan
- 1 Spatula
- 4 Cups Finely Chopped Fresh Cabbage
- 1/2 Cup Channa Dal soaked
- 1/2 Cup Toor dal Soaked
- 5 Nos Red Chillies soaked
- 10 Nos Curry Leaves
- 1/2 Tsp Mustard
- 1/2 Tsp Cumin / Jeera
- 1 Tsp Split Urad Dal
- 1/2 Tsp Asafoetida
- 2 Tbsp Sesame Oil
- 1/2 Cup Fresh coriander finely chopped(Completely optional)
- Soak channa dal ,Toor dal , curry leaves and dry red chillies for about an hour or even overnight.
- After 40 minutes drain the water completely . Coarsely grind all the soaked and drained ingredients along with 1/4 tsp asafoetida. Keep this mixture aside
- Heat 1 tsp oil in a heavy bottom pan.
- Add mustard seeds and Cumin seeds . Once it splutters add asafoetida and chopped cabbage .
- Saute for 7-8 minutes on medium flame . Add salt and mix well.
- Cook for 3 -4 minutes and turn off the heat.
- In the same pan add the balance oil. Add the dal mixture and salt .
- Remember we have added sale to the cabbage as well.
- Slowly roast untill the lentils are crisp and crunchy.
- It will take some time so patience is the key.
- Keep stirring in between and ensure it does not burn .
- Once the lentils are nice and crisp add the cooked cabbage . Add salt if needed .Garnish with finely chopped coriander and serve.
- You can cook cabbage and dals mixture separately
- I have shared the recipe that I learnt from my family.
- Adjust the chillies as per your spice tolerance
- Cabbage i get here cooks faster and I don’t add water to cook the cabbage.
- Adjust salt accordingly.
- You can substitute with other vegetables mentioned earlier.
- Soak the dals for a minimum of one hour.
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