Memories (updated 2017) : In my amma's house, amma lived like a point of contact for the whole family. She has organized many many marriages and happy events in our family. Our uncles and aunts and relatives from Uvari and other places would always ask amma for some guidance in some point of time in their social events. So she used to get busy with them all and I too love sticking with her as a little star ЁЯШНЁЯШНЁЯШН . So whenever there was a household festival or marriage or family get-together party, amma would phone Sulochana achi and would ask her for suggestions (especially the catering and what to wear stuff ЁЯША ) . Achi is my mom's grandma's side relative and her house is near appa's house in Tirunelveli and both achi's husband (thatha) and my appa worked together : ) So they were much closer always. Achi would suggest and accompany amma to all shoppings like RMKV dress store and on interviewing the caterers ЁЯША ....I too go along with them if there is no school for me....OMG ! I love those days very much !!! Girls day out !!!! Nowadays I am seeing people including chicken and mutton in wedding feats, but at that time, it was not common to prepare non veg during social events in our community. So it would be a full spread of vegetable platter or some vegetable briyani cauliflower fry etc.,
If it's a small party , amma would prepare the foods at home (with some household helper)....I have overheard achi telling amma to include a cabbage poriyal always. The reason she would give is, this is one vegetable, that won't shrink after cooking (unlike most native Indian veggies) , also this is easy to cook and it it is economical too. I love the way achi prepares the menu. She is a an organized person and she is very stylish till now, I guess that may be because of her Malaysian background or her inner light that shines out cheerfully. Unlike most of the women of that era she was independent, she could travel alone, would help anyone at anytime, dresses pretty, exercises and kept herself trim, merges with all people, loved by everyone who knows her and brightens up any family events with her charismatic personality. My mom used to tell me to have an example in life for everything such as handwriting, cooking , dress sense like that....and she always wanted me to learn from Sulochana achi for that charisma .....and I am still trying, trying and trying ЁЯШмЁЯШмЁЯШм. ЁЯМ╖ЁЯМ╖ЁЯМ╖ЁЯМ╖
So this cabbage poriyal recipe belongs to Sulochana achi and hope you all love it !
Dedicating this recipe to all those charismatic women and men out there !
Kose poriyal / Cabbage fry / Muttai kose koottu:
Ingredients:
Cabbage - 200 gms.
Onion - 1/2 cup (chopped)
Ginger - 1 tbsp (finely chopped)
green chilli - 2 (slit)
curry leaf - 1 sprig
Shredded coconut - 2 tbsp
Oil - 2 tsp
mustard seed - 1/2 tsp
cumin seed - 1/4 tsp
Channa dhal (Bengal gram) - 3 tbsp
Salt - to taste
Method:
Soak the channa dhal for 1 hour.
In the mean time, finely chop the cabbage and keep aside.
Heat oil in a wok.
Add mustard seeds and let them pop.
Immediately add chopped onion, curry leaf, green chilly , ginger and stir well til the onion gets semi cooked.
Now add the chopped cabbage along with the soaked channa dhal.
Add 1/2 cup water and cook it tightly covered till the channa dhal gets soft.
Add salt to taste.
Then add the cumin and shredded coconut and stir to loose all the moisture.
Take off heat.
Cabbage fry is ready!
Serving suggestions:
The above said quantity can be served for 4 people.
Serve as side dish with sambar rice, rasam or any spicy puli kulambu.
