Day 4 of blogging marathon under the theme Kid’s Delight and I am here with the dish my son loves a lot. There is something about this purple cabbage that attracts him so much and I think it has a lot to do with color. This paired with rasam is an ultimate comfort food for him and is often on the menu. I just change the variety of rasam and keep the cabbage curry simple.
In fact while brainstorming the dishes to post for the marathon I gave him the choice of rasam and purple cabbage or aloo paratha and of course the instant answer was rasam and purple cabbage. It is always nice to see the kid’s face light up when we make something which is their favorite. Don’t you’ll agree with me? So here it is the simple cabbage curry and tangy rasam for my son.
Purple cabbage contains 36 different types of antioxidants, including the health-giving anthocyanins. There is evidence to suggest that purple cabbage helps build a healthy brain and a healthy heart and acts as a fat burner.
Ingredients – Rasam
1 medium tomato chopped
Salt to taste
4 tbsp toor dal cooked
1 lemon (extract juice)
1/2 tsp oil
1/2 tsp mustard seeds
Curry and coriander leaves
Green chillies (Optional)
For masala – Rasam
1 tsp coriander seeds
1 tsp pepper
2 red chillies
2 tsp toor dal
1 tsp cumin seeds
Ingredients – Purple Cabbage Curry
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp channa dal
1 or 2 green chillies slit in the middle
1/2 head purple cabbage sliced
Salt to taste
Method – Rasam
Fry the masala ingredients except cumin seeds and let it cool.
Grind along with cumin seeds to a fine powder in a mixie. I always make this powder in bulk and store in an air-tight container.
Next take 2 cups of water and to it add the tomato pieces, salt, asafoetida and the masala powder. Adjust the quantity of powder to taste. You can always store the extra powder for later. Bring to a boil and let it boil for 10 minutes.
Next add the cooked dal and simmer for few minutes
Rasam has been simmering for a while. Turn off the stove and add the lemon juice. Taste and adjust the quantity of lemon juice.
Finally do the seasoning with mustard seeds. Garnish with curry and coriander leaves. Add chopped green chillies if using.
Now that is total comfort food right. The lemon along with the masala makes this dish an all time favorite. I love drinking this rasam .. don’t you. Get those cups out and enjoy every sip of this delicious rasam.
Method – Purple Cabbage Curry
Heat oil and season with mustard seeds, urad dal, channa dal and green chillies. Add the sliced cabbage to it and keep it closed for say 8-10 minutes. The curry is done when the cabbage is cooked. That is it. Isn’t that pretty simple . We like the cabbage to have a bite to it. Based upon your liking adjust the cooking time.
Look at that pretty bowl of purple cabbage. Love the color.
So here it is rice with rasam, purple cabbage and papad. My son’s lunch which he enjoyed happily and I was one happy mom
1. Store bought lemon juice can also be used.
2. Make the powder in bulk as it greatly simplifies rasam making.
Sending this to TorviewToronto’s “Food Palette series purple” event.
Check out the Blogging Marathoners doing BM#5 along with me
Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha
Seven Days of Colorful Dishes Kid’s Special: Vardhini,
Seven Days of Indian Sweets: Harini, Suma, Veena
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJ, Vaishali
Under 15 mins Quick Breakfast: Sushma Pinjala,