Tuesday, August 23, 2011

Pumpkin Sambar and Cabbage Poriyal - Easy Lunch Menu | Healthy Diet Plan #2

This is one of the easiest and comforting meal I could think of on a lazy noon. My hubby loves cabbage so its a total yes yes when it comes to cabbage. So this is lunch menu for a hearty, comforting and healthy lunch. So whats next?! its going to be dessert time - fruits salad with custard, stay tuned :)
Cabbage Poriyal Recipe
Pumpkin Sambar Recipe

Ingredients:
  • Toor dhal - 1 cup
  • A small lemon sized tamarind ball - 1
  • Shallots(Chinna vengayam) - 3 to 4
  • Tomato - 1 large
  • Turmeric powder - a generous pinch
  • Sambar powder - 1 tbsp
  • Vegetable of your choice - I used pumkpin (4-5 cubes)
  • Coriander leaves - 1 tbsp chopped
  • Salt - to taste
To temper :
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dhal - 1/2 tsp
  • Fenugreek seeds - 1/2 tsp
  • Curry leaves - few
  • Hing - a generous pinch

Pumpkin Sambar Recipe
Method:
  1. Soak tamarind in 1 cup water for 15mins, squeeze the thick pulp out and keep aside.
  2. Pressure cook toor dhal with 1.5 cups of water until mushy.Smash it well once and keep aside.
  3. In a pan, add oil temper mustard seeds, urad dhal once they crackle add fenugreek seeds, curry leaves and hing. Now add onion and tomato saute until raw smell of tomato leaves. Now add the veggie(pumpkin) saute it slightly.
  4. Now add the smashed dhal, add turmeric powder, sambar powder, required salt and mix well. Allow it to boil for 5mins then add tamarind pulp mix well.
  5. Allow this to boil for 10mins until the sambar starts thickening. Switch off and garnish with coriander leaves.
Pumpkin Sambar & Cabbage Poriyal Recipe


Cabbage Poriyal Recipe:

Ingredients:
  • Cabbage - 1/2 from a medium sized cabbage (chopped finely)
  • Onion - 1/2 chopped finely
  • Grated coconut - 1 tbsp
  • Salt – to taste
To temper :
  • Oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Jeera - 1/4 tsp (optional)
  • Urad dhal - 1/2 tsp
  • Green chillies - 1 slitted
  • Curry leaves - few

Cabbage Poriyal Recipe
Method:
  1. Heat a pan with oil, add mustard seeds, urad dhal, jeera allow it to crackle. Now add green chillies and curry leaves, saute for a minute.Add onions saute for 3mins.
  2. Then add grated cabbage, saute for 2mins. Sprinkle little water (do not add more water as cabbage will let our water by itself) and cook keeping lid closed until cabbage gets cooked and becomes soft.Add required salt.
  3. After few mins say 5-7mins the water would have evaporated completely and the cabbage would have turned soft and dry.
  4. Add coconut give a quick stir and switch off.
Cabbage Poriyal RecipeThis was my lunch menu a few weeks back. Rice , pumpkin sambar, cabbage poriyal and mango patchadi

My Notes:
  • For cabbage poriyal, you can also add a tbsp of cooked moong dhal.
  • I sometimes add channa dhal for tempering too.
  • You can use any veggie for ur choice and proceed with the above recipe for sambar. Saute and cook the veggie accordingly.
  • Drizzle ghee while mixing sambar with rice and enjoy a heartful meal.
Written by: SHARMILEE J

56 comments:

  1. May be it is my browser i coudn't see the picture, i love cabbage,well made porial or Indian way, but hubby hates cabbage, so i never make them, we used to have it a lot in our lunch box.

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  2. Wow! That looks gorgeous! Love ur diet menu. Think I need one soon :)

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  3. A small lemon sized ball of what?

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  4. What is more comforting that sambar sadham and cabage poriyal... healthy and satisfying...
    http://krithiskitchen.blogspot.com/

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  5. @Anonymous : Its lemon sized tamarind ball.....

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  6. Comfort food...love the color..tempting me a lot

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  7. That is an awesome combo Sharmilee:) Very very delicious looking sambhar and poriyal...

    I really think it is not fair to put a blunt question under "Anonymous" heading without the courtesy to even address the blogger by their name .. That is just plain disrespectful...

    Sharmilee, you have done a good job answering that anonymous person back:)

    Reva

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  8. @Reva : Thank u so much Reva! I was just updating the ingredients list that I missed out tamarind thats when the comment came :)

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  9. Loved the recipe sharmilee. The sambar looks so yum and perfect. A whole some meal indeed :)

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  10. Perfect lunch menu!!!hv never added fenugreek seeds for tempering in sambhar let me try it out!!!

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  11. A perfect meal for regular days....I totally loved the combo...Sambar and cabbage poriyal goes well with each other...Totally yummy

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  12. Love this addition of pumpkin in sambar and cabbage poriyal looks simple and delicious.

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  13. Perfect meal....perfect clicks...

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  14. i too like pumkin in sambar n like your cabbage poriyal without the addition of turmeric n u cooked perfectly...very nice recipe...the platter was so filling n yummy...

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  15. Comforting and wonderful meal, lovely combo..

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  16. Really easy and delicious poriyal and sambar :)

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  17. Adding pumpkin to sambar is new to me..seems very delicious. Ur cabbage poriyal is so perfect like the one at kalyana virundu :)

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  18. Comforting meal Sharmi. Love your kadai and the ramekins. Where did you buy the colored ones dear?

    Vardhini
    Check out my 100th post giveaway.
    Current Event: Herbs and Flowers - Garlic

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  19. Comfort food! Aha..Just feel like grabbing that plate. Superb presentation as always Sharmi!

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  20. flavourful sambar delicious combination

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  21. Luv the sambar and Cabbage poriyal pics..True,its the most comfort food..

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  22. simple and perfect menu for lunch. the cabbage poriyal is so inviting and i have never tried with onions.My mom adds grated ginger while giving tadka.yummy platter makes me hungry too

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  23. Delicious sambar,luks very nice...cabbage poriyal is really tempting...

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  24. Nice combo,sure a comforting meal! I love pumkin sambar for tiffin than rice :)

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  25. @Vardhini : I got my coloured ramekins from Currimboys and Poppad Jamal chennai......

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  26. That platter is just so yum ...I love the way you did the poriyal ...I shall try

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  27. Reminds me of home :) Been days I made cabbage curry here. Love pumpkins in sambar!

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  28. NICE RECIPE AND WONDERFUL CLICKS...

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  29. Excellent looking and comforting meal dear. Great clicks.

    Deepa
    Hamaree Rasoi

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  30. simple n comforting meal,both r my fav..:)

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  31. Wowwwwwwww... mouth watering here.. looks so so delicious and inviting.. awesome pictures too :)
    Indian Cuisine

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  32. Simple meal, looks very comforting. I do not like cabbage so I do not make them often. My husband and daughter like it though.

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  33. Perfect meal and its really tempting..

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  34. Simple and comforting meal. I would always prefer such food more than variety rice. :)

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  35. the key words "diet plan" brought me to your wonderful space !! loved the layout as well as several recipes ! Do drop in at my place when time permits !

    cheers
    Kalyani

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  36. Pumpkin sambar and poriyal both looks delicious..

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  37. Oh good god, thatz a perfect platter..So inviting

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  38. Delicious platter ~ love the clicks!
    USMasala

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  39. Looks soo yummy and delicious

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  40. Thank U so much :) My family loved both the recipes :)

    My love for ginger and garlic made me add a few garlic in the sambar & some ginger in the cabbage poriyal though ;)

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  41. Hi, Tats really awesome !!! Thank god bored of all restaurants as a bachelor. Its like heaven I have seen ur website... Pat on back ***** Keep going........

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  42. hi sharmii...
    first time to ur blog..chked all ur recepies...u r just awsome...one small ques with regards to the pumbkin sambar..which color pumbkin have u used?to make this sambar...i bought the white color one today and planning to make this sambar tomoorow...would be gr8 if u reply soon..thank you :-)

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  43. hi u r just awsome..which pumbkin have u used¿ i bought ash gaurd n planning to do tomorrow... expecting ur reply soon
    thankyou sharmi

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  44. @Kalyani : I used yellow pumpkin....you can use any veg of your choice.

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  45. Hello for Israel and thank you for those grate recipes.
    There one thing I don't understand. In the "to temper" part it is often mentioned to add urad dal to the sauce. Is it a pre-cooked urad dal or roasted ? I just can't Imagine adding it as it is.

    Thanks Emmanuel

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  46. @Makopolok: Hi! Yes we add urad dhal raw along with mustard seeds in preheated oil and allow it to splutter, in that way it gets almost fried. You can even use split urad dhal instead of whole which is even more better for tempering.

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  47. Interesting it seems to me quite hard as an ingredient, but I'll try it .

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  48. Hi Sharmi, I just mad your pumpkin sambar at home to raved reviews. We have a Swamiji friend visiting from rishikesh and he loved it. So did hubby and my 1.5 year old tod. Thanks so much for this inspiration and sometime life-saving blog ;)

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  49. hi sharmi as you have mentioned toor dal 1 cup is it the measuring cup that we use for making cakes.if i am using half a cup then how much tamarind should i use.can i half all the ingredients

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    Replies
    1. Yes it is the same measuring cup...for 1/2 cup use 1/2 tbsp tamarind

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  50. Hi Sharmi, Am in love with your blog and your cooking :) Lovely blog you've got. Just a quick question. I love the colour of the cabbage poriyal you've made. I never manage to get that nice colour. Mine always has some darker tone to it. But nothing is burnt. Taste is also good. But I would love my poriyal to have the colour like yours. Pls help :)

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    Replies
    1. I dont do anything special...dont make it in iron kadai...dont let the onions also to brown which will give a brown shade to the poriyal...hope these tips help!

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