Feb 5, 2011

Cabbage Sukke / Cabbage Thoran

Cabbage Sukke / Thoran

Sukke in Konkani cuisine of Cochin GSB
Thoran in Kerala cuisine

A tasty side dish with rice ...


250 g finely shredded cabbage
( Use only tender cabbage leaves, remove the thick veins in the leaves - if any)
1 potato, finely sliced
1 onion, finely sliced

For coconut mixture ( thenga thirummiyathu )

1/2 cup ( 100 g ) grated coconut
1/2 teaspoon turmeric powder
3/4 teaspoon red chilli powder

For seasoning:

1 tablespoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/2 teaspoon urad dal
3/4 teaspoon salt ( or to taste )


Boil potato slices separately and keep aside.

Mix grated coconut with turmeric powder and red chilli powder. Keep aside.

Heat oil in a non - stick kadai. Add mustard seeds. When they start splutter add urad dal, jeera and saute on a low heat for 2 -3 minutes or until they turn brown.

Add sliced onion and fry till golden color.

Add finely shredded cabbage, boiled potato slices and sprinkle 1 tablespoon water. Cover with a lid and cook on a low heat for 10 minutes. Add grated coconut mix and salt to taste. Mix well and cook again for 7- 8 minutes until done and water dries up. Serve with rice.

Here's the recipe of Vermicelli Upma

Great combination with Namkeen / Potato chips / Pringles / Kerala mixture / Coffee / Tea ..

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