Kosu palya recipe
Learn how to prepare Kosu palya, also known as Cabbage stir fry, with the help of step-by-step pictures . This recipe features cabbage, coconut, red chili, and mustard as the key ingredients. Kosu palya, or cabbage palya, is a versatile dish that complements both rice and chapathi. It is not only delicious but also a healthy recipe.There are variations of this recipe, such as skipping the coconut grinding, omitting jaggery, or adding onion, which can be adjusted according to your taste preferences. However, this particular recipe is incredibly flavorful and pairs well with both chapathi and rice.
Ingredients
- 1 medium sized cabbage or kosu
- 2 tsp urad dal
- 2 tsp gram dal or chana dal
- 4 - 6 tsp cooking oil
- 1/2 tsp mustard seeds
- A big pinch turmeric powder
- A big pinch of asafoetida
- 1 green chili (optional)
- 4-5 curry leaves
- 1 small gooseberry sized jaggery
- Salt as per your taste
- 2 tbsp finely chopped coriander leaves (optional)
- 1/4 cup water
Ingredients for grinding:
- 1/2 tsp mustard seeds
- 2 - 4 red chili
- 1/2 cup grated coconut
Instructions
- Wash and finely chop the cabbage. Immerse finely chopped cabbage in salt water for 10 minutes. (required water and a tsp of salt).
- Meantime dry grind the grated coconut, red chilies and 1/2 tsp of mustard seeds using a small mixie jar and keep it aside.
- Next take oil in a frying pan and heat it. Add in 1/2 tsp mustard seeds, 2 tsp urad dal and 2 tsp chana dal. When the mustard seeds splutters or urad dal turns brown, add in turmeric powder, asafoetida, green chili and curry leaves.
- Drain the water and add in chopped cabbage. Fry for a minute under medium flame.
- Add in salt, jaggery and water. Reduce the flame. Close the lid and cook the cabbage until soft and the water is almost dry. Mix the cabbage in between for even cooking. If you find excess water after the cabbage is well cooked, open the lid, increase the flame and allow it to cook for few minutes. The water will get dried in no time.
- Add in ground coconut and red chili mixture. Also add in coriander leaves (optional) and mix well for 2 minutes. Switch off the stove and serve it with hot steaming rice or chapathi.
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