Thursday, December 18, 2008

Cabbage Medhu Vada

Cabbage is a popular vegetable that is used for cooking and is also known for its medicinal properties (it said to contain chemicals that can prevent cancer). The history of its uses can be traced to the Greek era, where the Greeks used fresh white cabbage juice to relieve sore or infected eyes. During those times, the Romans and Egyptians would drink cabbage juice before meals to prevent intoxication...Cabbage is one of the versatile vegetable n with plenty of vitamins, can do varieties of dishes from this vegetable, i tried it out as Medhu vada..was really tasty n goes well with kaarakuzhambu n sambar...

2cups Urad dal
1+1/2cup Grated cabbage
1/2tsp Black peppercorns
3/4tsp Cumin seed
5 nos Curry leaves
1/2 tsp Ginger chopped
Salt as per taste
Oil for deepfrying

Soak Urad dal for 2 hours...crush them into small tiny pieces in a mortar r with mixie dont make them as powder...i used directly the grated cabbages to make the vadais..if u dont like can use them by cooking the grated cabbages until they turns tendre in hot water, drain them n keep aside to cool..Grind the urad dal until they turns soft batter by adding r sprinkling bit water, batter should be soft, add salt, peppercorn pieces,ginger pieces, cumin seed pieces n curry leaves to the batter as well as the grated cabbages r cooked cabbages..Heat oil in a pan for deep frying, once the oil is hot, make the batter as vada n fry them until they turns brownish colour...

Serve them hot with thengai chutney, can be also a side for kuzhambu n sambar dishes...

In Case if u dont like peppercorns n cumin seeds, can add onions n green chillies with half teaspoon of fennel seed powder...

Sending this to Eat Healthy - During Pregnancy by Sangeeth
                       My Legume Affair - Sixth Helping host by Suganya of Tasty palettes, event started by Susan..
                       EFM - Savouries by Srilekha...


Unknown said... Reply To This Comment

wow perfect with a cup of hot tea that too in winter evening time he he

Sunshinemom said... Reply To This Comment

Haven't tried adding cabbage to my medu vada but looks good enough to try! Cabbage blends quite well with most fried stuff and tastes like onion - I learnt this recently!

Mahimaa's kitchen said... Reply To This Comment

perfect on a rainy winter :) my mom puts cabbage on days when onion cannot be used.

Anonymous said... Reply To This Comment

Sounds new to me,but it surely adds up nutrient content of crispy wadas

Unknown said... Reply To This Comment

I have made pokodas using cabbage, vada seems like a nice thing too..look delicious Priya.

Cham said... Reply To This Comment

Looks good adding cabbage in vedu vadas...

CurryLeaf said... Reply To This Comment

Love the addition of cabbage.I am seeing variety of cabbage dishes here.I would like to try this and also the cabbage n bulgur soup.Perfect for winter

Pavani said... Reply To This Comment

vaadas are tempting me very much..i too make vaada with cabbage but urs is mouthwatering

Suganya said... Reply To This Comment

My mom used to substitute cabbage for onions in many recipes for my Grandma, who abstained from the allium family. Your recipe reminds me of that.

Thanks for all the wonderful entries, dear Priya. Wishing you a wonderful 2009.