Cabbage Poriyal

                           Cabbage Poriyal is a common side dish for rice.But there are 2 or 3 ways of preparing it with slight variations.This is documented for the beginners and my children.
                      This Poriyal, being less spicy, goes well with the spicy Karakuzhampus.
                                                 

Cabbage Poriyal

Ingredients :

Cabbage                1 medium size ( 300 gms. )
Moong Dhal / Pasi Paruppu        3 tbsp.
Grated coconut           2 tbsp.
Green or Red chillies    2
Oil, Salt, mustard, Urad dhal, Curry Leaves.

Method :

1. Finely slice the cabbage and split the green chillies.

2. Wash it and put it in 2 or 3 lit. cooker. Wash the Pasi Paruppu and scatter it above the
    cabbage.Add 1/2 cup of water and close the lid after checking the vent.

3. As the water added is less, the weight can be placed immediately after checking it also
    to be free from dust.

4. It is very important to keep vigil and see that the sound comes out.

5. The whistle comes within 2 to 3 mins. and switch off after 1 or 2 whistles depending
    on how long your cooker retains the steam.I always switch off after a single whistle
    using a 2 lit. cooker, my first love in the kitchen.

   If a mini cooker is not available,cook the dhal with water in a container and then add
    the cabbage. The veg. should become soft and the dhal should not loose shape,whether
    pressure  cooked or cooked outside.

6. Heat oil in a Kadai, add mustard, urad dhal,chillies  and curry leaves.

7. Once the mustard cracks, add the cabbage and dhal without discarding the water.

8. Add salt and fry till the water is absorbed, may be for 3 to 4 mins.

9. Add the grated coconut and switch off after a minute.The hot and protein rich Porial
    is ready.