Hello everyone. I am Mrs. Sujatha Chandramohan. Cooking has always been my passion. And more than that, i have always loved to cook and feed others heartily!! So here i am, to give you a very yummy recipe - Cabbage upma!! Try it out, and leave your comments below. I will make sure to continue giving my recipes via themightysunshine.blogspot.in. Happy Cooking!! 😀
CUISINE : Indian
SERVES : 2 - 3
INGREDIENTS :
METHOD :
1. Wash and Soak the idli rice for 2 hours, after which, grind the soaked ildli rice along with salt and green chilies into smooth batter by adding water. The batter should be of normal idli batter consistency.
2. Now, transfer the batter to a wide bowl, add the chopped cabbage to it & mix.
3. Pour the batter in a greased idli plate & steam it in a idli cooker for 10 minutes. It makes 9 to 10 cabbage idlis.
4. The cabbage idlis are ready!! It in itself is yummy to eat!! But you can’t eat much due to the texture of it. It’s somewhat hard. Now, cool the cabbage idlis and grind it coarsely using the whipper mode in mixer grinder. Use the whip button Once or maximum twice, not more than that would be necessary. Be careful not to grind it into a paste!!
5. Now, take a kadai or heavy bottom pan, add coconut oil to it. When the oil is hot, splutter mustard followed by urad dal and split bengal gram. When it turns golden brown, add the red chilies and curry leaves.
6. Add the onions to the kadai & sauté till it turns golden brown.
7. Next add the crumbled cabbage idlis to the kadai and mix evenly. Cook it for a couple of minutes.
8. Adjust salt if necessary. Add the shredded coconut to the kadai, mix evenly and cook from 3 - 4 minutes.
9. Finally add the lemon juice to the kadai, mix well, garnish with coriander leaves and switch off the stove.
Yummy Cabbage upma is ready!! Serve hot with coconut chutney (best combination) or any other chutney of your preference or simply with sugar.
I have served the cabbage upma with coconut chutney and black chili chutney.
METHOD IN PICTURES :
- Mrs. Sujatha Chandramohan
CUISINE : Indian
SERVES : 2 - 3
INGREDIENTS :
- Idli rice - 1 cup
- Cabbage - 1/4 kg - 2 cup ( chopped not to finely)
- Small onion / Shallots - 15 nos. (if not available, use Large onion -1 chopped)
- Green chili - 3 nos.
- Red chili - 2 nos.
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Split bengal gram / channa dal - 1 1/2 tsp
- Curry leaves - 2 strings
- Shredded coconut - 1/4 cup (shred the coconut pieces in mixer without adding water)
- Lemon juice - 1 tsp
- Coconut oil - 2 tbsp (Can substitute with regular cooking oil)
- Salt to taste
METHOD :
1. Wash and Soak the idli rice for 2 hours, after which, grind the soaked ildli rice along with salt and green chilies into smooth batter by adding water. The batter should be of normal idli batter consistency.
2. Now, transfer the batter to a wide bowl, add the chopped cabbage to it & mix.
3. Pour the batter in a greased idli plate & steam it in a idli cooker for 10 minutes. It makes 9 to 10 cabbage idlis.
4. The cabbage idlis are ready!! It in itself is yummy to eat!! But you can’t eat much due to the texture of it. It’s somewhat hard. Now, cool the cabbage idlis and grind it coarsely using the whipper mode in mixer grinder. Use the whip button Once or maximum twice, not more than that would be necessary. Be careful not to grind it into a paste!!
5. Now, take a kadai or heavy bottom pan, add coconut oil to it. When the oil is hot, splutter mustard followed by urad dal and split bengal gram. When it turns golden brown, add the red chilies and curry leaves.
6. Add the onions to the kadai & sauté till it turns golden brown.
7. Next add the crumbled cabbage idlis to the kadai and mix evenly. Cook it for a couple of minutes.
8. Adjust salt if necessary. Add the shredded coconut to the kadai, mix evenly and cook from 3 - 4 minutes.
9. Finally add the lemon juice to the kadai, mix well, garnish with coriander leaves and switch off the stove.
Yummy Cabbage upma is ready!! Serve hot with coconut chutney (best combination) or any other chutney of your preference or simply with sugar.
I have served the cabbage upma with coconut chutney and black chili chutney.
METHOD IN PICTURES :
- Mrs. Sujatha Chandramohan
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