Tuesday

Cabbage Fry – South Indian Style





I know many who only prefer to have their cabbage in the form of the coleslaw served up at KFC restaurants :) That’s because on its own, cabbage may not be tastefully appealing. Cabbage, especially the Napa variety, is generally used in soups or in noodle dishes in Malaysia. On a bigger scale, one can find cabbage being used as the topping on their Ramly burgers :D We sometimes use shredded purple cabbage to add color to our salads.


Actually it’s worth taking the effort to create a nice cabbage dish especially since it has pretty good medicinal properties namely an excellent source of vitamins and minerals and dietary fiber. Adding the right spices can create a rather wonderful flavor to the otherwise ordinary cabbage.


The entry here showcases thinly cut cabbage, fried with sliced onions, ginger and garlic, some chana dhal (split chick peas) and grated coconut with a hint of turmeric for the vibrant color. This dish is special in its own way: a hint of sweetness and crunchiness from the cabbage topped with the crunchiness of the chana dhal and not forgetting the texture added by the grated coconut, makes it a nice side dish especially in an Indian vegetarian meal.

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