“Cabbage- Piyavu- Jola Bhutti (Cabbage- Onion- Corn Curry)” … bhutti is a semi dry delicious side dish from Konkani Saraswat Cuisine prepared usually with a combo of 2/3 veggies mostly with addition of onions ... it's the season of corn, so tried out a new variation by adding on corn kernels to onion and cabbage ... tastes wonderful served with chapati/ roti/ parathas or dalitoy- sheetHa ... Yummilicious …
** Bhutti is a delicious semi dry side dish from GSB/ Konkani Saraswat Cuisine prepared in combination of various veggies. Onion is usually the common ingredient in bhutti used as the blender along with one or two other veggie though one can also use whole pulses if desired. I have shared plenty of combinations in blog before to which I am sharing a common link at the bottom of this recipe, through which you may browse through.
** Cabbage and Onion bhutti is a common combo prepared in most homes, this time as it’s the season of fresh corn, I added them on too and they blended with the veggie so well that I wondered why I have never tried this one before. Tastes awesome served with roti/ chapatti or parathas though you can serve them with dosa too. But in most Amchi homes they are served with Dalitoy and Rice as that is the staple food in my community.
** Here is my simple recipe for “Cabbage- Piyavu- Jola Bhutti (Cabbage- Onion- Corn Curry)” ... Konkani Saraswat Cuisine Style, do give this version a try and enjoy with your family and friends, a medium spiced dish that will be loved by children too ….
** Ingredients :
Onion/ Piyavu/ Kanda : 2 medium sized
Cabbage : 200 gms
Corn Kernels/ Jolu : 1 cup
Salt to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Coriander seeds/ Kothambari/ Dhania : 2-3 tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Chinchama/ Imly : small marble sized.
** For Tempering/ Seasoning :
Coconut Oil/ Narlel Tela/ Nariyal Tel : 2-3 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 8-10
** Peel off the skin of the onions and cut them also into ½ inch sized cubes and keep them ready aside. Do not chop them to too fine pieces, just medium is fine.
** Peel off the outermost leaves of cabbage if they are not good and discard them. Cut the cabbage also into ½ inch sized cubes similar to the size of onions.
** Note : While cutting veggies always ensure that they are all cut into same sizes. They not only look good/ professional but helps in getting evenly cooked too.
** If you have bought fresh corn on cobs, gently remove the kernels and collect about one cup of them and keep them also ready aside.
** Put the chopped cabbage and corn kernels in a colander and rinse under running water. Keep it aside for the excess water to drain off well.
** For grinding masala : Add the coconut, coriander seeds, red chillies and tamarind into a mixer grinder and grind to a fine paste with little water.
** Note : There is no need to grind the masala too fine but ensure that it is not coarse either and all ingredients are well ground together, remove and keep it aside ready.
** Heat oil in kadai, when hot lower the heat, add onion pieces and fry till they are translucent. Do not let them brown or overcook, we just need it slightly softened, that’s all.
** Add drained and kept aside cabbage and corn to the above and mix well. Cook first on medium to high heat stirring a bit for 2-3 minutes till well mixed and heated.
** Lower the heat to minimum, cover with a lid and cook on its own steam, stirring often in between and sprinkling water if necessary only, till they are almost cooked to 75%.
** Now add ground masala, salt to taste and mix well. If too dry, you can add some water to bring to a desired consistency, but do remember this is a semi dry side dish.
** Cover and cook till the masala blends well, gets cooked and bubbles begin to appear on surface of the curry. Keep stirring often in between to avoid masala getting burnt.
** It takes some time, as we need to cook on low heat, say about 10-12 minutes. When done remove from heat and keep it covered aside while we prepare the seasoning.
** For Tempering/ Seasoning : Heat oil, when hot add in mustard seeds, when they splutter, add curry leaves, fry few seconds, remove and pour it over the curry.
** Mix curry well and keep it covered aside for about 10 minutes for flavors to seep in well, check consistency before serving and add hot water if necessary only.
** “Cabbage- Piyavu- Jola Bhutti (Cabbage- Onion- Corn Curry)” is done and ready to be served as side dish with any dish of your choice for lunch/ dinner.
** Usually, we serve it along with Dalitoy (spiced Dal) and Rice as an accompaniment with a few more dishes. However, we love to relish with roti/ chapathi/ parathas or dosas.
** Do try out this dish and enjoy with your family and friends. As it is medium spiced children will love to have it with roti or you can serve it to them with poori too.
** Note : There are actually two ways of preparing the tempering. One method is the one as I mentioned above by tempering the dish on completion, while the other one is starting with the tempering. You temper in a kadai first, then add in the onion and cook till translucent then follow the same method as mentioned above. I prepare either way as sometime I like the dish better when it is tempered towards the ends and not cooked in the same. You may choose any method you desire of find convenient.
** I am sharing below a common link to all “Bhutti” recipes shared in the blog before, do check them and try out that which appeals to you or your family ….
No comments:
Post a Comment
Thanks.