Cabbage pathrode has its origin in Udupi, a city in southern India. Udupi dishes are primarily made from grains, beans, vegetables, and coconut. Cabbage offers a lot of recipe choices within Udupi cuisine Cabbage pathrode is one of them. It can be sweetened or spiced up to your liking.
INGREDIENTS:
Raw rice - 1 cup
Coriander seeds - 2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Toor dal - 1/2 tsp
Asafeotida - pinch
Red chili - 4 to 5
Curry leaves
Grated coconut - 1/4 cup
Jaggery - a small piece
Tamarind - small lemon size
Cabbage - 1 cup
Salt
METHOD:
1. Soak raw rice for 2 hours or overnight.
2. Take a pan and heat oil and add red chilly, coriander seeds, fenugreek seeds, toor dal, cumin seeds, asafoetida, curry leaves and fry it.
3. Once it cools down, grind it along with rice, grated coconut, jaggery, and tamarind to a coarse paste by adding little water.
3. Once it cools down, grind it along with rice, grated coconut, jaggery, and tamarind to a coarse paste by adding little water.
4. In a bowl add the grounded paste, chopped cabbage, and salt. Mix it like a thick batter.
5. Take a steamer, grease the plate with a teaspoon of oil and place the batter in each idli plate.
6. Steam this for 15 to 20 minutes. Let the pathrode cooldown.
7. Serve with kodakkanam/ pulisery!!!!
Where is quantity of redchilli mentioned..
ReplyDeleteupdated now, thank you.
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