Ok.. I have posted Avial before.. But to tell you the truth, the avial which i make regularly at home is this cabbage avial (as i call it!).. It is almost same as my Avial recipe but adding cabbage and carrots (and shhh sometimes potatoes too.. without the knowledge of my “Potato hater” hubby!)… This recipe gave birth when i had this sudden craving for avial and all i had in my pantry was cabbage and some carrots…Just followed the same recipe and voila! Cabbage Avial came into being!!
I was actually confused as to whether i should post this recipe or not as it is a repetition of Avial… But then i decided i should as it is a great way to use up leftover cabbage in a wonderful and yummy way… And also because there might be at least some people like me who did not have this idea earlier.. In fact, you can also use any veggie you like in this curry.. The ground masala in itself is soo yummy, it can taste good with any veggie..Keep experimenting with combos and enjoy your food..
The one fact i love about avial is that since the veggies are sliced into thin strips, they cook very fast and this makes it more healthy and yummy too… In fact as i cook the veggies, i go to grind the coconut paste and when i come back, the veggies are all beautifully cooked(Mind you! I don’t take more than 5 mins..).. This makes the Cabbage Avial a great boon during busy (sorry lazy!) days..
So those of you who have not got this idea of Cabbage Avial, this ones for you and those who know this recipe, this ones for you too (yeah!)..After all who doesn’t want a peek into others’ kitchen? (How many hands have raised now? None i guess..Lol!)
Health Benefits of Cabbage: Being an Excellent source of Vitamin C and a good source of Vitamin A, it is highly beneficial for our body’s health, Anti Inflammatory Benefits and Cancer Prevention, Reduces Cholesterol..
Health Benefits of Carrots: Contains Anti Oxidant nutrients, Cardiovascular benefits, Good for your vision, Anti Cancer Benefits..
1/2 of a medium sized Cabbage
1 Large Carrot
2 Tbsp Curd/Yogurt (Can substitute with Tamarind too)
A pinch of Turmeric Powder
1/2 Tbsp Oil
Salt to taste
For the Coconut paste:
4 Tbsp freshly grated Coconut
3 Green Chillies
2 tsp Cumin seeds/Jeera
Curry leaves to garnish
1.Finely shred cabbage as shown.. For shredding, take a corner and slice using a knife as finely as possible.. After that, take another corner and repeat..
2. Finely slice carrots as shown…
3.Wash both the veggies well in a colander and keep aside..
4. Heat oil in a pan..
5. Add the chopped veggies,salt,turmeric powder and mix well..
6. Cover and cook for around 5 mins..
7. Meanwhile grind the coconut,green chillies and cumin seeds to a coarse paste..
Note: If using tamarind instead of yogurt, grind along with the coconut paste..
8. Add to the cooked veggies..
9. Mix well and cook open covered for a minute more..
10.Remove from flame and add the yogurt and mix well..
11.Garnish with curry leaves..
Serve hot with rice meals…