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Cabbage Puttu / Bandh Gobi Chutney Dal Subzi / Mutta Kos Pottu Kadalai Puttu

May 10, 2013


(BANDH GOBI-CHUTNEY DAL SUBZI) –  a different, interesting and yummy way to cook the usual drab cabbage!


Here is an interesting, very different, yummy and spicy way to cook the otherwise boring cabbage that will make kids love it and ask for more!


Fresh cabbage 500 gms

Roasted gram/chutney dal/fried channa – 1/2 or 3/4 cups as desired

Onion – 1 big size

Green chili -2 or 3

Garlic – 2 or 3 flakes

Curry leaves

Bay leaf and cinnamon stick -1 each

Oil for roasting – 1 tbsp (more if desired)

Salt to taste


Grate the onion, crush the garlic and slice the green chili.  Wash and grate the cabbage fine (not too fine) (do not use a chopper).

Take the half cup of roasted gram/chutney dal/pottu kadalai and blended it to powder dry (neither too coarse nor too fine).

Add a tbsp of cooking oil in a thick bottomed karai/shallow pan and heat it.  When it reaches the boiling point, add the bay leaf and the cinnamon stick and wait for the ‘masala aroma’ to raise.  Add the grated onion, garlic, green chili and curry leaves to the oil and stir-fry for 3-5 min until golden brown.

Add the washed cabbage next, salt (keeping in mind that cooking the cabbage will reduce it to half the original volume: so salt accordingly).  Keep stirring on low flame until the cabbage is half done.

Add the roasted gram powder spoon by spoon sprinkling all around.  Add more if you desire.  Add oil if the dish starts sticking to the sides.  Keep turning and ensure that the dish comes out clean but browns evenly with the adding of the roasted gram/pottu kadalai powder.

Do not add water.  This dish will be done in less than 15 min.  Keep stirring till you get the desired level of browning.  More roasted gram/pottu kadalai powder can be added if you wish and more oil for crispness.

This dish can be had as subzi with any rice and roti/parathas.

Its a surprise and delightful dish for guests always.

From → Vegetarian

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