Jul 13, 2010

Upkari made of '' Cabbage Undi "'

Cabbage Undi is a very famous all time favorite dish in Konkani cuisine. It’s a healthy, wholesome and favorites of all age groups.

Makes 2 steel containers

You will need

Raw Rice – 2 cups

Shredded Cabbage ( remove thick stem ) – 250 g

Grated coconut – 2 cups

Tamarind juice – ½ cup

Red chilly powder – 1 – ½ teaspoon

Turmeric powder – ½ teaspoon

Asafoetida / hing – ¼ teaspoon

Salt – to taste

Cooking oil- 1 teaspoon

For Seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1/4 teaspoon urad dal
1 green chilli, slit lengthwise
1 spring curry leaves


Wash and soak raw rice for 5-6 hours. Grind with grated coconut, tamarind juice, red chilly powder, turmeric powder and salt. ( if you add tamarind juice while grinding, then no need to add extra water ). Grind until the batter is fine consistency. Remove and mix with asafoetida / hing and finely chopped cabbage.

In a steel bowl, grease 1 teaspoon oil. Pour this batter and steam in a pressure cooker ( do not put weight ) on a medium heat for 25 minutes or until done. Open pressure cooker lid and allow to cool naturally.

Break cabbage undi into small pieces and keep aside.

Cabbage Undi

For Seasoning:

In a pan, heat oil. Add mustard seeds. When they pop, add cumin seeds, urad dal, green chilli and curry leaves. Saute for 2 - 3 minutes.

Add cabbage undi pieces and mix all the ingredients well. Cover with a lid and cook on a low heat for 10 - 12 minutes. Stir occasionally. Serve hot.

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