Cabbage palya step-by-step recipe with video and photos.
Cabbage palya is a simple Karnataka style cabbage preparation that is served as a side dish. This healthy and easy-to-make dish uses minimal spices and is perfect for a weekday lunch/dinner as it pairs very well with both rice and roti. I make this palya very frequently, and it is a part of many of my thalis. Yet, it took so long for this humble dish to make it to my blog.
There are some variations of cabbage palya – some versions call for sauteing it in a coconut-based masala and some use coconut as a garnish. My take on this dish is slightly different. I do use coconut as a garnish but I also pair the cabbage with either whole green moong or moong dal. This is how my mom would make it and this is how we all love it in my family.
I prefer to make cabbage palya in coconut oil; however, this can be replaced with regular cooking oil. Also, it is really important to slice the cabbage finely rather than chopping it. I find the taste of this dish increases many folds if the cabbage is sliced finely. To make cabbage palya, I prepare a tempering in coconut oil with mustard seeds, cumin seeds, ginger, curry leaves, urad dal, and chana dal. I then add soaked green moong, turmeric powder, and salt, and let it cook for a few minutes. I then add the cabbage, give it a good mix and let it simmer until done. There is no need to add any water while making this dish. A good quality cabbage will release enough moisture for cooking it. However, if your cabbage is too dry, add ¼ cup water for cooking. Once the cabbage is done, increase the flame and make sure the excess moisture is dried out. The finished dish must be dry and should not have any water content.
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CABBAGE PALYA RECIPE VIDEO:
Cabbage palya (stir-fry) step-by-step recipe with photos
1. Finely cut the cabbage, taking out the thick veins
2. Prepare tempering in coconut oil and cook soaked green moong
3. Add the shredded cabbage and mix well
4. Let it cook until the cabbage and green moong is done
5. Add fresh coconut, coriander leaves and squeeze in the lemon juice