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Sunday, March 15, 2015

Red Onion and Purple Cabbage in Roasted Gram, Almond, Curry Leaves Curry

Red Onion and Purple Cabbage in Roasted Gram, Almond, Curry Leaves Curry

Sometimes, the simplest of combinations brings about the greatest satisfaction.

I don't generally use much of roasted gram (aka Pottu Kadalai) mainly because it is not readily available. Every once in a while, I get it from the Indian store and use it in some dishes that feel like comfort food. Served with warm basmati rice, this curry or kozhambu is quite filling.

For the curry paste:
2 Tbsp roasted gram
⅓ cup almonds
1 jalapeño
20 curry leaves (double if preferred)
4 cloves of garlic
2 Tbsp grated ginger

Veggies: anything is fine
red/purple cabbage
red onion

1 Tbsp coconut oil
salt to taste
water as needed

Tempering: mustard seeds, cumin seeds, urad dal, 1 tsp coconut oil


  1. Grind the curry paste ingredients into a fine paste, keep handy
  2. Heat oil in a pan, add the curry paste, saute a bit, then add the veggies, salt and enough water, cover and simmer over low heat, stirring often
  3. roasted gram acts as a thickener, so, check for water often; when veggies are cooked through and the curry is at a desired thickness, remove from heat and add the tempering
  4. Tempering: heat oil in a small pan, add urad dal; when it turns brown, add mustard seeds and cumin seeds; when mustard seeds pop, turn off heat and add it to the curry.
  5. Stir well before serving with hot brown basmati rice

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