This is the first time I tried this combination and it turned out so delicious. I usually add yogurt to certain vegetables like Snake Gourd and Eggplant to make perugu pachadi. I wanted to see how it will taste with cabbage, but came out so good. We enjoyed the taste to the full.
- 2 or 3 cups of grated/chopped Cabbage
- 1 cup of Yogurt/Curd
- 1 small Onion, chopped fine
- ¼ cup of Green Peas, frozen or fresh (If using fresh peas, make sure to soak them for some time)
- 1 medium Tomato, chopped
- 3 or 4 Green Chilies, chopped fine
- A handful of Cilantro Leaves, chopped
- ½ tsp Turmeric Powder
- ½ tsp Mustard Seeds
- ¼ tsp Cumin Seeds
- ¼ tsp Bengal Gram (Pachi Senagapappu, Chana Dal)
- ¼ tsp Black Gram (Minappappu, Urad Dal)
- 1 broken dry red Chili
- 1 tsp Oil
Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds + Bengal Gram + Black Gram + red chili and fry for some time until the dals turn golden brown in color.
To this, add onion + tomato + green chilies + cabbage + green peas + turmeric and stir well. Pour little water (approx. ¼ cup) into the pan, cover and let all the veggies cook for some time.
When all the water gets absorbed and cabbage becomes tender and lost its raw smell, remove the cover and add yogurt and mix well. Keep the flame on low at this time and leave the pan for some time until the vegetables absorb the yogurt well. Add salt to taste.
Finally add cilantro, stir well and turn off the flame. Transfer the gravy to a serving bowl and enjoy with rice or chapathis.