Cabbage Carrot stirfry

Ingredients
Cabbage- 2 cups shredded
Carrot- 1/2 cup shredded
Onion- 1 small chopped finely
Idly podi- 1tsp
Turmeric powder- 1/4 tsp
Salt- 

For tempering
Oil- 1 tsp
Mustard seeds- 1/2 tsp
Split urad dhal- 1 tsp
Dried red chilli- 1 
Asafoetida- a pinch

Method

1. In a pan heat oil and do the tempering.
2. Add onion and turmeric powder, saute until soft.
3. Add cabbage, carrots and salt. Sprinkle with water and cover the pan with a lid.
4. When the veggies are cooked, add idly podi and mix well.
5. Serve warm.

Cabbage Pakoras

Ingredients
Cabbage- 1 cup chopped finely
Onion- 1 small chopped finely
Green chili- 1 minced
Garlic paste-1/4 tsp
Rice flour- 1/2 cup
Gram flour- 1 cup
Baking soda- a pinch
Red chilli powder- 1/2 tsp
Salt- as needed
Oil- for frying

Method

1. Heat oil in a pan.
2. In a bowl, mix all the ingredients. Add water gradually until a smooth thick batter is formed.
3. Set aside for five minutes.
4. With a tablespoon, scoop the batter and drop into hot oil.
5. Turn on the other side and cook until golden brown.
6. Drain in a paper towel lined plate.
7. Serve warm with tomato ketchup.

Cabbage Beans Stirfry

Ingredients
Cabbage- 2 cups chopped
Green Beans- 1 cup
Onion- 1 small chopped
Green chili- 2 chopped
Idly podi- 1 tbsp
Coconut- 2 tbsp shredded
Salt- as needed

For seasoning
Oil- 1 tbsp
Mustard seeds- 1 tsp
Split urad dhal- 1tbsp
Curry leaves- few
Asafoetida- a pinch

Method

1. Slit the beans in the middle and cut into pieces.
2. In a pan heat oil and do the seasoning. Add onions, green chili and saute till soft.
3. Add cabbage, green beans and salt and cook for 7-8 minutes or until the vegetables are soft.
4. Sprinkle coconut and ildly podi. 
5. Mix well and serve with rice.

Cabbage and peas curry

Ingredients
Cabbage- 2 cups shredded
Peas-1/2 cup cooked or frozen
Onion-1/2
Green chili- 3 slit lengthwise
Shredded coconut- 2 tbsp
Salt-1/2 tsp


For tempering
Mustard-1/4 tsp
Cumin seeds- 1/4 tsp
Curry leaves- few
Asafoetida- a pinch


Method
In a pan, temper the mustard, cumin,curry leaves and asafoetida. 
Add the onion, g.chili and cook till soft.
Add the cabbage and peas and sprinkle with salt.
When the cabbage is soft, sprinkle with shredded coconut and mix well.

Cabbage Kootu

Ingredients
Cabbage-2 cups
Moong dhal-1/4 cup
Garlic - 1 clove
Green chilli- 3
Turmeric powder- 1/4 tsp
Cumin seeds-1/2 tsp
Coconut-3 tbsp shredded
Salt - to taste
Lemon juice- 1 tsp
Coriander leaves to garnish

For tempering
Oil- 2tbsp
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Asafoetida-  a pinch
Curry leaves- few

Method

1. Grind coconut,cumin and green chillies with  1/2 cup of water.
2. Cook  moong dhal( in 1 cup of water) with turmeric and garlic in a pressure cooker or in a pan until soft. Mash the moong dhal and keep aside.
3. In a pan splutter mustard and cumin seeds. Add curry leaves, cabbage, turmeric and salt.
4. Saute till the cabbage is half cooked. Add the moong dhal to the pan.
5. When cabbage is soft, add the ground mixture and cook till the desired consistency.
6. Sprinkle with lemon juice and coriander leaves.

Serve with plain white rice or with rotis.