Elekosu Vangibath | Cabbage Bath | Rice

Vangibaath is basically a rice dish in karnataka. Actually made out of Brinjal/eggplant (Green Karthirikayi / Badnekayi). Today i used different veggie Cabbage (hovukosu). Vangibath can be used very few veggies like (brinjal/eggplant, avarekayi/lima beans, cabbage/kosu, menthyabuttani soppu/ fenugreek leaves & peas). 

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Prep Time : 15 Mins
Cook Time : 8-10 Mins
Serve - 3 

Ingredients
  • Basmati Rice or Regular Rice - 2-1/2 cup (cooked)
  • Elekosu / Cabbage - 2 cups shredded 
  • Tamarind juice / paste - 2 tbsp (if using paste 1/2 tsp)
  • Jaggery / Bella - 1/4 tsp grated or a small piece 
  • Salt to taste
  • Yengai powder / Vangibath powder - 4 tbsp
  • Cry coconut shredded / Vanakobri  - 1 tbsp
  • Lemon/Lime juice - 1 tsp
Tempring
  • Oil - 4 tbsp
  • Mustard seeds - 1/2 tsp
  • Peanuts / Kadlekaibija - 2 tbsp
  • Curry leaves - few 
  • Asafoetida / hing - 1/2 tsp
  • Whole Red chillies - 1-2
Method
  1. Cook the rice and keep aside
  2. In a pan heat 2 tbsp oil then add mustard seeds allow to splutter then add hing 
  3. Add cabbage stir fry on medium flame. Sprinkle very little water and close the lid
  4. Cook and stir in between if required sprinkle some more water again close the lid and let it cook well
  5. Add tamarind , jagger and salt stir fry
  6. Add yengai /vangibath powder mix well. Stir & cook for few mins
  7. Add rice mix well switch off the flame
  8. In a small pan heat another 2 tbsp of oil add curry leaves and peanuts fry peanuts till golden in color
  9. Pour into vangibath , add lemon juice & coconut mix well 
  10. Serve hot with curd and papad/happala
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| Copyright © Malas - Kitchen 2017 | | All rights reserved

Valethind Karimbdh | Baledindu Palya | Banana Stem Curry

Banana stem dishes is a healthy. It helps detoxification. This looks difficult to cut but not at all. I feel it is quite easy process. Banana stem makes variety of dishes like (curd raita, spicy curry, thove etc will come up next post). In Sri vaishnavism Iyengar cooking is not prepared on normal/ regular days. This is typical thirvidhyanam (death anniversary) dish. But now a days everyone came to know it is very healthy rich in fiber so can starts doing on the regular days. 

How to cut ?
  • Remove outer layers till thick inner layer comes
  • Then cut into round pieces take away roll them fiber thread thoroughly while cutting for each pieces
  • Put it into water otherwise turn into black
  • Chop them into small/tiny cubes for curry 



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Prep Time : 10 Mins
Cook Time : 10 Mins

Ingredients

  • Banana Stem / Valethind / Baledindu - 2 cups (chopped)
  • Moongdal / Paithuparppu  - 1/4 cup
  • Coconut fresh grated  - 2 tbps
  • Lime juice - 1 tsp
  • Salt to taste

Tempring

  • Mustard seeds / Kadag / Sasive - 1/2 tsp
  • Asafoetida / Periyangum / Hing - 1/4 tsp
  • Curry leaves / Karvappale - few leaves
  • Red chillies / Choop malaka / Kempu mensinakai - 2 in to pieces
  • Urad dal / Ulthupappru / Udhinabele - 1 tsp
  • Oil - 2tbsp
Method
  • Remove outpart and chop into inner part of banana stemp (pic as shown in the above). chopped into small cubes
  • In a  pan add moong dal then mix with banana stem add 1/4 or very less water place it in the pressure cooker. Wait till one whistle and then turn off the stove let it cool
  • Heat oil in a pan add all tempering ingredients one by one add cooked banana stem and dal into pan
  • Stir fry add salt, coconut stir turn off the stove sprinkle lime / lemon juice mix well 
  • Serve with hot white rice.


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| Copyright © Malas - Kitchen 2017 | | All rights reserved