In South India, vegetables are cooked simply. They primarily start with tempering mustard seeds and curry leaves, include chilly - red or green, and most importantly end with fresh coconut. Depending on the vegetable, the dish may include onions, but it is mostly optional. Vegetables cooked this way retain the original colour, flavour and texture. It is a great and healthy accompaniment to spicy curries and you can pat yourself for having retained most of the vegetables nutritional value.
Foogath, Upkari, Thoran and Poriyal are different types of dry vegetable preparations, typically used in a South Indian kitchen to cook cabbage, French beans, cluster beans, string beans, all types of gourds, carrot, beetroot etc. All the preparations mentioned above employ the same basic ingredients and method of cooking. The names differ depending on which region you belong to, so in Goa, you will eat cabbage foogath, in Mangalore it will be called cabbage upkari, in Tamil Nadu it will be cabbage poriyal and in Kerala it will be cabbage thoran. These are some of the simplest recipes that can be made in the Indian cuisine.
Today I am sharing my mum's cabbage foogath recipe. It is one of the simplest things you can make in the kitchen apart from cooking rice. Nothing fancy, no frills, just a great accompaniment for your fish curry and rice.
Recipe credit: Mrs Cecilia Sequeira
Ingredients:
Foogath, Upkari, Thoran and Poriyal are different types of dry vegetable preparations, typically used in a South Indian kitchen to cook cabbage, French beans, cluster beans, string beans, all types of gourds, carrot, beetroot etc. All the preparations mentioned above employ the same basic ingredients and method of cooking. The names differ depending on which region you belong to, so in Goa, you will eat cabbage foogath, in Mangalore it will be called cabbage upkari, in Tamil Nadu it will be cabbage poriyal and in Kerala it will be cabbage thoran. These are some of the simplest recipes that can be made in the Indian cuisine.
Today I am sharing my mum's cabbage foogath recipe. It is one of the simplest things you can make in the kitchen apart from cooking rice. Nothing fancy, no frills, just a great accompaniment for your fish curry and rice.
Recipe credit: Mrs Cecilia Sequeira
Ingredients:
- Cabbage - 1 medium sized
- Onion - 1 large
- Tomato - 1 large
- Green chilly - 2 nos
- Grated coconut - 1/4 - 1/2 cup
- Salt and oil - as required
- Finely slice the cabbage, wash and drain. Slice the onion and tomato. Slit the green chilly and de-seed if you cannot tolerate spice.
- In a pan arrange the onion and tomato at the bottom, spread the sliced cabbage, and the green chilly.
- Cover the pan and put it the stove. Cook on high heat till you see the steam at the top. Add salt and drizzle oil ( a table spoon or two).
- With a spoon mix the contents of the pan, lower the heat and cook till the vegetable is half done. Essentially the cabbage shouldn't be over cooked.
- Add the grated coconut, mix well and take it off the stove after the cabbage has cooked.
You can follow the exact recipe for cooking French beans, string beans and bottle gourd.
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