Buckwheat flour Poori – Kuttu ki Poori

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Buckwheat is a gluten-free pseudo-cereal. It does not come from the same family as wheat. However, it has a high carbohydrate content and is used as a substitute for rice and wheat dishes. Its high dietary fibre helps in cleaning the gut and regulate blood sugar. It is also a rich source of manganese, copper and magnesium.

2 Cups buckwheat flour
1 Cup water (hot)
1 Tsp cumin powder
Salt
Oil

Method:

1. Mix salt and cumin with the buckwheat flour
2. Add the hot water and mix well to form a dough. Rub a little oil and set aside.
3. Roll into pooris and fry.
4. Serve hot.

Sabhudhana Kichidi

Sabudhana kitchidi is a tasty and healthy breakfast dish. It’s quick to make, has antioxidants and is a resistant starch. Resistant starch are not easily digestible but act like dietary fibre and help clean the gut. This makes the dish an ideal fasting meal.

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1 Cup sabudhana / sago pearls
1 Cup water (to soak)
1 Potato (cooked and roughly crushed)
1-2 green chillies (slit)
¼ Tsp black pepper (cracked)
1 Tsp cumin
1 Tsp mustard
¼ Tsp turmeric
2 Sprigs curry leaves
¼ Cup peanuts (roasted)
Salt
Oil

Method:

1. Thoroughly wash and soak the sabhudana overnight. Drain and set aside.
2. In a pan, add oil, green chillies, cumin, mustard, turmeric, curry leaves and sauté for a few minutes.
3. Add the sabhudana and cook on a low flame for 3-4 minutes or until translucent.
4. Add peanuts whole or crushed.
5. Serve hot.

Singhaada Kheer (water chestnut)

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Water chestnut is a healthy and fibrous edible corn that is consumed in various forms across several cultures. Besides being high in antioxidants, it also helps purify the blood and regulate blood pressure and cholesterol.
Singhaada flour is used in preparations in the Maharashtrian household during vrat or fasting days.

2 Tbsp Singhaada flour
2 Cups milk
4 Tbsp ghee
1 Tsp cardamom powder
1 Tbsp chopped nuts
4-5 Tbsp sugar

Method:

1. Make a roux by adding ghee to the pan and adding the singhaada flour, a little at a time.
2. When the flour in roasted in ghee for minute, add the milk, one ladle at a time while stirring continuously to mix all the lumps in.
3. Add the sugar, nuts and cardamom and serve hot.

Watermelon rind subzi

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In some households, vrat is observed with just consuming fruit and dairy. Fruit consumption is a big part of Navratri fasting. If you have a watermelon to enjoy, use the rind and make a new and interesting subzi for lunch.

4-5 Cups watermelon (white rind without the pink or green part)
1-2 Tsp jeera
1 Tsp ginger (grated)
1 Sprig curry leaves
1 Tsp asafoetida/hing
1 Tbsp ghee
2 Red chillies (dry)

Method:

1. In a kadaai, add the ghee, jeera, ginger, hing and curry leaves.
2. Add the watermelon rind and sauté for 5-8 minutes.
3. Add a cup of water and cook covered on a low flame till tender and done.
4. Serve with hot rice.

Guar fali (Cluster beans)

Cluster beans are a favourite vegetable used both in gravies and as a fried snack tossed in ghee, chilli powder and salt.

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Kamal kakdi

Dried lotus root is also used both fried and cooked in gravies. Fried lotus root rings are a crunchy and a delicious snack.

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Panchkuta

This is a classic Rajasthani dish that is special and distinct in flavour and the five ingredients that make this dish come together perfectly to create a special delicacy.

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The five main ingredients used in panchkuta are ker, sangria, amchur, gunda and kumthi.

Gunda – Glue berries

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Called lasoda in gujarati, commonly used in pickles or in combination with sour ingredients like tamarind to offset the bitter flavour of the berry.

Ker

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Ker is another name for dried caper berries. They can be used ripe or dried. Italian cuisine uses preserved capers to add a salty and sour flavour to dishes. Ker is known to have medicinal benefits and is used as an ingredient in ayurvedic treatments.

Kumthi is a dry berry and looks similar to ker.

Sangri

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Sangri is a dried bean like pod of the Khejari tree. It is believed to be a rich source of vitamins, protein and calcium. Sangri is harvested between March and June, dried and used the rest of the year. Highly nutritious, it is delicious and used in many vegetable preparations in the Marwari cuisine.

Amchur pieces

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Dried raw mango pieces are a staple in north Indian homes. They are used in cooking and as a snack. They add the sour element to the dish. They can be used as dried slices or as powder.

Panchkuta Subzi

2 Cups mixed panchkuta (ker, sangria, gunda and kumthi)
1 Tsp cumin seeds
2 Red chillies
1 Tbsp amchur
1 Tbsp coriander powder
1 Pinch asafoetida
½ Tsp turmeric powder
1 Tsp chilli powder
4 Tbsp curd
Mustard oil
Salt

Method:

1. In your Ultra Pressure Cooker, add a Tbsp of mustard oil and sauté the five ingredients of the panchkuta for a min.
2. Add salt and 3 cups of water and pressure cook for 2 whistles or 10 minutes on a medium flame.
3. In a pan add, mustard oil, dry spices, amchoor and curd and fry for 2 minutes.
4. Add this to the panchkuta and cook till dry. Serve hot with roti or rice.

Aam ki launji

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This is a sweet and sour raw mango pickle or chutney that could be enjoyed with rice or rotis.

1 Raw mango (cut in batons or cubes)
½ Tsp mustard
½ Tsp methi/fenugreek seed
½ Tsp kalonji
½ Tsp fennel seeds

Asafoetida

1/4 Tsp turmeric powder
1/4 Tsp chilli powder
1/4 Tsp coriander powder
3 Tbsp jaggery
Salt

Method:

1. Cut the mango into long strips or cubes.
2. Add salt, turmeric powder and salt and set aside.
3. In a saucepan, add oil, when hot, add mustard, kalonji, fennel and methi seeds and sauté for 2-3 mins.
4. Add the coriander powder and the asafoetida and the mango.
5. Add the jaggery and cook for four mins.
6. Allow to cool and serve hot.
7. You can store this in an airtight container and keep it refrigerated.

Daal batti churma

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Daal baati churma as a dish evolved with the need to feed the soldiers from the battle with a substantial meal that was easier to make than rotis. Dough is combined with ghee, water and salt and roughly rolled into balls and baked in a cow dung cake over wood fire. When ready, the cow dung is broken off and baati or dough balls are served with daal and churma. Churma is the broken bits of baati made to a powder and mixed with sugar and topped with nuts.

2 Cups wheat flour
1 Tbsp ghee
Salt
Water

Method:

1. Combine well to form a dough.
2. Bake them in an oven at 250 degrees or tandoor for 10-15 minutes. Turn the side once before done to get colour on both sides.
3. Lavishly spread ghee while still hot.
4. Serve with watery daal and churma

Gatte

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Ingredients for ghatte
1 Tsp saunf
1 Tsp ajwain
1 Tsp jeera
1 Tsp coriander seeds
1 Cup besan Flour
1 Tbsp ghee
3 Tbsp curd
1 Tbsp oil
Water
Salt

Method:

1. Lightly crush the saunf, ajwain and jeera and add to the besan flour. Add ghee, curd, oil, salt and very little water to make a firm dough.
2. Leave it to rest for 5 minutes and then knead the dough well for 5 minutes.
3. Roll and cut to the size of sausages or 4”
4. Bring water to boil in a pan. Carefully place the rolled besan dough in the water and cook for 10-12 minutes until the rolls float the surface of the rolls have bubbles.
5. Remove and cool before cutting them into smaller cubes.
6. Optional: You can fry them in ghee or skip this step
7. Rajasthani cuisine gets its unique flavour from using dairy products. Once the Gatte is ready set aside to make the gravy.

Subzi

Ingredients for gravy
3 Tomatoes
1 Onion (chopped)
2 Green chillies
1” Ginger
5 Garlic pods
½ Cup curd
1 Tsp coriander powder
1 Tsp cumin powder
1 Tsp dried methi (crushed)
½ Tsp fennel powder
½ Tsp turmeric powder
½ Tsp chilli powder
Oil
Salt

Tempering

1 Tbsp ghee
½ Tsp chilli powder
½ Tsp fennel powder
½ Tsp coriander powder
½ Tsp asafoetida

Method:

1. Use your Ultra Mixer Grinder to make a puree of tomatoes, garlic, ginger and green chillies.
2. In a pan, add oil and fry the chopped onions till brown and crisp.
3. Add the tomato puree with salt and let it cook till the oil comes out.
4. In a small bowl mix curd with the dry spices and add to the pan and cook while stirring continuously for 5-7 minutes.
5. Add the ghatte and cook for a few minutes.
6. Temper the dry spices with ghee and add on top before service with hot rotis

Kadi pakoda

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Pakoda

½ Cup besan
Water
Salt

Method:

1. Combine besan and salt in a bowl and make a thick batter with a pouring consistency.
2. Cover and set aside for 15-20 minutes
3. Remove, beat well to incorporate some air.
4. Pour into an oiled paniyaram tava or shallow fry in a pan and set aside.

Khadi:

½ Cup besan
2 Cups curd (thick)
4 Cups water
¼ tsp turmeric

Temper

1 Tsp cumin
1 Tsp ginger grated
¼ Tsp methi seeds
1 Tbsp ghee
1 Tsp mustard seeds
2 Red chillies
¼ Tsp red chilli powder
¼ Tsp asafoetida
1 Sprig curry leaves

Method

1. In your Ultra Mixer Grinder, beat the besan and yoghurt together to form a lump-free batter. Add water and turmeric and combine well.
2. In a pan, add oil, cumin seeds, methi and grated ginger and sauté for a few minutes on a low flame. Be careful not to burn the ginger or methi.
3. Add the yoghurt, besan batter and bring to a boil. Add salt and the fried pakodas and cook for 10-12 minutes or till the khadi is thicker.
4. Temper the mustard seeds, asafoetida, curry leaves, red chillies and chilli powder in ghee and pour over the khadi and serve with hot rice.

Drumstick Thoran

250 Gms Drumstick (Cleaned and cut)
¼ Tsp turmeric powder
1 Cup grated coconut
2 Green chillies
1 Tsp cumin seeds
2 Tbsp coconut oil
1 Tsp mustard seeds
1-2 Sprigs curry leaves
¼ Tsp asafoetida
Salt

Method:

1. Cook the drumstick with water and turmeric and set aside
2. In your Ultra Mixer Grinder, coarsely grind the grated coconut, green chillies and cumin
3. In a pan, add the coconut oil, temper the mustard seeds, curry leaves and asafoetida, add the cooked drumstick
4. Add the coarsely ground coconut mixture, sauté and serve in the Onam Sadhya.

Tomato Rasam

2 Tomatoes (ripe)
2 Tbsp tamarind pulp
¼ Tsp turmeric
2 Green chillies
¼ Tsp chilli powder
Salt

Tempering:

1-2 Sprigs curry leaves
1 Tsp oil
½ Tsp black peppercorns (crushed)
1 Tsp cumin seeds (crushed)
4 Cloves garlic (crushed)
1 Tsp shallots (chopped or crushed)
¼ Tsp mustard seeds
1 Tbsp coriander leaves and stalk (chopped)

Method:

1. Cook the tamarind and tomato with salt, chilli powder and turmeric until soft. Let it cool before mashing them into a pulp and removing tomato skin.
2. In a pan, add oil, mustard seeds, crushed shallot and garlic and sauté till brown. To this, add the crushed peppercorns, cumin and curry leaves.
3. Add the pulped tomato and tamarind and enough water. Let this simmer for 10 minutes.
4. Add chopped coriander and serve in the Onam Sadhya.

Onam Sambar

½ Cup Thuvar/Toor Daal
1 Cup mixed vegetables (carrots, beans, pumpkin, drumstick)
1 ½ Tomatoes (chopped)
¾ Cup shallots
2 Tbsp tamarind extract (thick)
¼ Tsp turmeric
¾ Tsp red chilli powder
1 ½ Tsp coriander powder
¾ Tsp cumin powder
¼ Tsp black pepper powder
¼ Tsp asafoetida
1 Tsp mustard seeds
2 Dry red chillies
2-3 Sprigs curry leaves
2-3 Sprigs coriander leaves

Method:

1. To your Ultra Duracook, add the washed daal with turmeric, chopped vegetables, chopped tomatoes, salt, 1tsp oil and enough water to cook.
2. Cook for 2 whistles or 5 minutes on a medium flame.
3. Once the whistle subsides, remove the daal and vegetables and set aside.
4. In the same Duracook pan, add oil, mustard, asafoetida, curry leaves, dry red chillies, shallots and fry till translucent.
5. Add the chilli powder, coriander and cumin powder, black pepper powder and sauté.
6. Add the tamarind extract and simmer for 10 mins.
7. Add the daal and vegetables, more water and salt if required and let it boil together for minutes.
8. Garnish with coriander leaves and serve in the Onam Sadhya.

Aviyal

50 Gms carrots
50 Gms beans
50 Gms ash gourd
50 Gms yam
50 Gms raw plantain
50 Gms drumstick
400 ml yoghurt
¼ Tsp turmeric
1 Pinch pepper powder
2-3 Sprig Curry leaves
2 Tbsp Coconut oil
Salt

For Paste:

1 Cup coconut
3 Green chillies
1 Tsp cumin

Method:

1. Cut vegetables into 3’’ batons, add turmeric, pepper, salt and cook till tender. Cooking time of vegetables may vary so you can start with hard vegetables like yam and carrots and add the rest in a little later.
2. Whisk the yoghurt to a smooth mixture, add the ground paste and add to the boiled vegetable and bring to a simmer.
3. Add curry leaves and coconut and serve hot on the Onam Sadhya.

Beetroot pachadi

2 Cups beetroot (grated)
¾ Cup curd

To Grind:

½ Cup coconut (grated)
1 Green chilli
½ Tsp mustard seeds
1” Ginger (grated)
½ Tsp cumin
2 Cloves garlic
Salt

Temper:

1 Tbsp coconut oil
2-3 Sprigs curry leaves
1 Dry red chilli
½ Tsp mustard
½ Tsp urad daal

Method:

1. Cook grated beetroot till soft and set aside to cool.
2. Add beaten curd and salt.
3. Grind the coconut and other ingredients to a smooth paste.
4. Add ground coconut paste to the beetroot.
5. Add the tempered mixture and serve on the Onam Sadhya.

Palada pradhaman

¾ Cup paal ada
1 ½ Litres whole milk
1 Cup sugar/ jaggery
1 Pinch salt
1 Tsp cardamom powder

Method:

1. Wash and drain the paal ada and set aside.
2. Simmer the milk in your Ultra Duracook Handi on a low flame for 45 mins.
3. 3.Add the paal ada 20 mins after the milk starts to simmer.
4. If adding sugar, add while it simmers and if adding jaggery, add when the milk has cooled down considerably.
5. Stir the cardamom powder in and serve with your Onam Sadhya.

Scroll for more onam recipes

Onam is fast approaching and one of the first thoughts that arise in our minds is the Onam Sadya, the elaborate vegetarian feast served on a banana leaf. The Onam sadya forms a significant part of the celebrations which also includes pookolam, boat races, dances, martial arts and prayers.

According to popular legend, Onam is attributed to the heart-warming tale of King Mahabali. Mahabali was a just and righteous ruler of his land and his people’s hearts. In a test of Mahabali’s faith and devotion, lord Vishnu appeared on earth in the Vamana avatar and requested for a property that measured three strides. The kind-hearted Mahabali granted Vamana his wish and assured him three strides worth of land. Vamana grew into a colossus and measured the earth and the skies with just two strides of his feet and looked around for his third and final stride. Mahabali offered his own head to the Vamana for the third stride.

In appreciation of his honesty and devotion, lord Vishnu offered a boon to Mahabali wherein he could visit the land and the people he ruled, every year. This homecoming of Mahabali is celebrated as Onam in Kerala. According to another legend, Onam is a festival of Thanksgiving for a good rice harvest after the monsoons. Onam is the official state festival of Kerala and it is celebrated by Hindus and non-Hindus, alike.

Onam is celebrated over a period of ten days in the first month of the Malayalam calendar, concluding with the Thiruvonam on the tenth day. The Sadya lunch is served to family and friends on the day of Thiruvonam. Lighting of oil lamps and the women folk adorned in the traditional Kasavu sarees are rituals closely associated with Onam celebrations. Onam celebrations are held in churches as well by the Christians, out of mutual respect for the Hindus and sharing the tradition of the land they live on.

A typical Onam Sadya is served on banana leaf and is eaten sitting on the floor, cross-legged. Sadya, meaning feast in Malayalam, includes boiled rice served with sambar, rasam and a spread of seasonal and traditional vegetables cooked in a variety of styles along with banana chips, pickles, payasams and buttermilk. A traditional Sadya has about 20 dishes, but in some cases it could go up to 60 or more.

The fruits and vegetables of God’s own country are showcased in the Onam Sadya with some help from dals, coconut, spices and coconut oil. Conventionally, onion and garlic were not used in preparing the Sadya dishes. But in recent times, recipes include onion, garlic and some newer ingredients like pineapple, carrot and beans. The vegetable and side dishes in the Sadya include – avial, olan, kaalan, puliserry, eriserry, Kootukari, pachadi, kichadi, puli-inji, sarkarai upperi, banana chips, pappadam and payasam.

In an attempt to assist you in recreating an Onam Sadya in your own homes, we have a line-up of talented home cooks from various backgrounds who will be sharing their signature dishes in a series of blog posts leading upto to Thrivonum. These are simple recipes, easy to follow and execute in home kitchens. Some of the ingredients may feature often in the recipes but the final dishes are distinct from each other and have truly earned their rightful place in the Sadya feast.

Whether you are a Malayali or not, invite your family and friends over for an impressive meal on the day of Thiruvonam, for these tried and tested recipes are sure to make an impression on them. There is no better way to give thanks for a bountiful harvest; a legendary hero who made his land proud and for the love and warmth of our near and dear ones.

Click here for Onam Recipes

What mixer grinder to buy? This is a question that often comes up among my friends in group chats and discussions. And I have noticed that most home cooks are in search of a better mixer grinder, there is a sense of discontent. They want their next mixer grinder to be better than what they already have.

I also liked using the Slo grind feature in combination with the turbo grind. For instance, when I roasted all the ingredients for making idli podi, I realised that the size of the ingredients varied a lot. The red chillies were long and bulky whereas the urad dal and sesame seeds were much smaller. The slow speed of the Slo grind reduced the red chillies to smaller size, similar to the size of the other ingredients. Then I switched to the turbo grind dial to blitz everything to a coarse consistency of my preference.

The 3 speed Turbo Grind in this mixer grinder does feel supercharged with the 750 Watt capacity motor. To achieve a fine powder consistency of roasted coriander seeds it took over two minutes in my older mixie. Whereas in this new one, it took all of 40 seconds to get a fine powder. I am able to note the time taken so exactly, thanks to the built-in Timer. At first, I wondered if I really needed a timer on a mixer grinder but now I realise how useful it is. As I was grinding the coriander seeds in two batches, I knew exactly how many seconds to grind the 2nd batch for.

I did have a setback while making crushed ice using the turbo grind. The ice did not get crushed evenly when I tried grinding it along with milk for a frappe. But then I figured that it helps to crush the ice first and then add the milk before blitzing some more. On its own the ice crushes better without the liquid element.

The Mini Cup that the mixer grinder kit comes with is ingenious. To grind a small quantity of roasted cumin seeds, I covered the smallest jar with the mini cup, locked it in place with lid of the jar and used the turbo grind. It is all about creating the perfect volume for the powerful motor to do its job with the blades and the mini cup helps in achieving that with very small batches to grind. The mini cup with the lid also makes for a quick storage solution.

The Hook-type Power cord is a boon to me. I have always struggled with pulling the plug out of the power sockets. All the misaligned switch plates in my kitchen will vouch for it. The hook-type power cord makes that task so much easier and everything in my kitchen can stay intact now.

Although the lids for the jars have a locking mechanism for hands-free operation, it requires some getting used to. I tussled with it initially but once I got the hang of it, I could comfortably keep my hands off the lid and watch the mixer-grinder do its job, at ease.

Overall, the Elgi Ultra Duramix 750p is a fantastic mixer grinder. I now have the right answer when someone asks me to recommend a good mixer-grinder. This mixer grinder does truly live up to the manufacturer’s tagline – Perfectly made.

Mambazha Puliserry

2 Fully ripe Mangoes
1/2 Tablespoon Chilli powder
Turmeric powder

For Grinding:

3-4 Tablespoons coconut
1/2 Teaspoon Cumin seed
1/2 Cup Curd
1 Green Chilli.

For Tempering:

Mustard seeds
Fenugreek seeds
Curry leaves
2 Nos. Red Chilli

Method:

1. Peel the skin and chop the mangoes
2. Boil chopped mango pieces with turmeric powder, chilli powder and salt with water to make the mangoes soft
3. Grind the coconut, cumin seeds, green chilli with less water and curd to a fine paste in the Mixer Grinder
4. Once the mangoes have boiled, add the ground paste to them
5. Simmer the gas and allow this to boil for a few minutes (do not allow the curd to curdle). Switch off the flame once it has boiled sufficiently
6. Temper it in oil, mustard seeds, fenugreek seeds, red chilli and curry leaves
7. Serve with rice

Apart from being delicious and sweet, a mango happens to contain a lot of important nutrients, that help the human body fight cancer (by virtue of antioxidant compounds present in the fruit), keep cholesterol in check, alkalise the body, lose weight, regulate diabetes, prevent heat stroke and strengthen the immune system.
For children, mangoes help aid concentration and memory, and serves as a snack replacement for unhealthy junk food.
We know you love experimenting with cuisines. We suggest you put together an ingredient list and rustle up your favourite mango-based recipes. Put them down in the comments section, and we’ll revert with our inputs! For grinding and mixing, use an Elgi Ultra Mixer Grinder to obtain a smooth, uniform mix.

Pineapple Puliserry

½ Cup pineapple, cleaned and cut into 1 inch pieces, about 3 cups
½ Cup water
½ Tsp turmeric powder
1 Tsp red chilli powder
2 Tsp sugar (optional)
3 Cups yogurt / curd
1 ½ Cup fresh grated coconut
4 Green chillies, chopped
¾ Tsp cumin seeds
4 Sprigs curry leaves
1 Tbsp coconut oil
¾ Tsp mustard seeds
½ Tsp fenugreek seeds
4 Red chillies, broken into two pieces each
Salt to taste

Method:

1. In a kadai, cook the pineapple pieces along with the water, turmeric powder, red chilli powder and sugar until it’s tender and soft.
2. In the Ultra Vario+ Mixer Grinder, grate 1 ½ cups of fresh coconut using the coconut scraper attachment
3. Use the Ultra Vario+ Mixer Grinder to grind the grated coconut, green chillies, cumin seeds and 2 sprigs of curry leaves along with half of the yogurt / curd to a fine paste*. Add this paste to the cooked pineapple along with salt and mix well. Let it simmer on low heat.
4. Beat the remaining yogurt / curd with a fork or a whisk and add to the simmering curry and mix well. Bring the curry to a boil and cook for a minute, stirring all the time till the curry is heated through. Care should be taken to not let the curry curdle in consistency. Remove from flame and set aside.
5. In a small frying pan, heat the coconut oil and temper with mustard seeds, fenugreek seeds, 2 sprigs of curry leaves and red chillies. Pour this over the pineapple curry and stir gently.
6. Note: Roasted and finely powdered fenugreek powder can also be sprinkled at the end over the puliserry instead of using the fenugreek seeds in the final tempering.
7. Nisha recommends using a small earthen pot to cook the puliserry as it enhances the flavour of the dish. She also suggests buying a ripe but firm pineapple as it’ll not disintegrate during the cooking process unlike a very ripe and soft one.
*Use the highest speed setting in the Elgi Ultra Duramix 750p for 45 seconds to get a fine paste.

We are kick starting our Onam recipe marathon with Cecy Kuruvilla’s recipe for Cabbage Thoran. This is a fairly easy and quick dish to cook and a great introduction to Kerala cuisine for a beginner.

Use your Ultra Endura+ Pressure Pan as a kadai. You can use the lid to cover (without the whistle).

Cooking with stainless steel means your dishes remain Ultra healthy. Read More >>

The Thoran is a vegetable side dish that is synonymous with Kerala and its cuisine. It comprises of shredded vegetables cooked to a dry and al dente consistency with a generous dose of grated coconut. The vegetables are not over cooked and it retains its crunchy texture and vibrant colour in a Thoran.

Cabbage thoran

1 Small cabbage, cut into thin long strips, about 4 cups
2 Tbsp coconut oil / vegetable oil
½ Tsp mustard seeds
1 Medium onion, chopped
3 Garlic cloves, chopped
2 Sprigs curry leaves
2 Green chillies, chopped (optional)
2 Tbsp coriander leaves, chopped
¼ Tsp turmeric powder
½ Tsp cumin powder
¼ Tsp black pepper powder
¾ Cup fresh coconut, grated
¼ Cup water
Salt to taste

Method:

1. Heat the oil in a your Ultra Endura+ Pressure Pan. Add the mustard seeds and let them crackle. Add the chopped onion, garlic, curry leaves, green chillies and coriander leaves and stir till the onion turns translucent. Then add the turmeric powder, cumin powder, pepper powder, salt and grated coconut and give it a quick stir. Finally, add the cabbage along with the water. Cook the vegetables covered and on low heat for about 12 minutes, placing the lid of the cooker on top to create steam. Stir occasionally. All the water should evaporate and the vegetables should be just cooked. Check for salt before serving, add more if needed.
2. Cecy suggests that cabbage can be replaced with beetroot or spinach in a Thoran. The beetroot can be grated coarsely while the spinach can be chopped finely, before cooking.
3. Look out for more recipes in the following days, to add to your repertoire, just in time for cooking up a feast on the day of Thiruvonam.