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Cabbage Vepudu (Fry)

A simple, crunchy, dry saute (vepudu/poriyal) is Cabbage stir-fry with the perfect blend of color and taste. A stand-out recipe where cabbage is mildly spiced with red chilli, cumin and coriander powders and garnished with fresh coriander leaves. One of my favorites as a side to go with rice, rasam and appadam.

Today, I made two simple vegetable dishes with steamed cracked wheat (in place of white rice) and rasam. The other dish was an eggplant curry cooked in milk, Vankaya Paalu Posina Kura which I have blogged earlier.

Cabbage Vepudu

  Prepare time:  Cook:  Serves: 2  Cuisine: Andhra cabbage,stir_fry,All Recipes,Andhra Recipes,Indian Fry Recipes,Indian Vegetarian Recipes,Recipes Vegetable Dishes
5 stars based on 5 reviews

 Ingredients

  •   3 cups chopped cabbage
  •   1 onion, very finely chopped
  •   1/4 tsp turmeric pwd
  •   1 tsp chilli pwd (adjust)
  •   1/2 tsp coriander pwd
  •   big pinch cumin pwd
  •   1 tbsp chopped coriander leaves
  •   salt to taste
  •   2 3 tsps oil

    • For seasoning/poppu/tadka:

  •   1/2 tsp cumin seeds
  •   2 cloves garlic, crushed
  •   few fresh curry leaves

Method for making Cabbage Vepudu

  1. Par-boil cabbage with pinch of turmeric and salt to taste. Drain and keep aside.

  2. Heat oil in a cooking vessel, add the cumin seeds and let them turn brown. Add the garlic and curry leaves and saute for a few seconds.

  3. Add the chopped onions and saute till transparent. Add chilli pwd, cumin pwd and coriander pwd and combine well.

  4. Add the par-boiled cabbage and combine. Stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Garnish with coriander leaves.

  5. Serve with rice and rasam.

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