Spicy, Sizzling, Seasoning!
‘Tadka’ – The one common method at the core of all Indian cooking! This special touch to all recipes is called by different names in different parts of India – oggarane, chaunk, tadka (or tarka), or baghaar.
The magic of tarka is remarkable because this is a simple technique of revealing the flavor of spices and infusing it into your food. There’s two ways to it- either at the beginning of your recipe or towards the end – depending on what you’re cooking. If you do it in the beginning, use the same pan or pot that you’re going to cook your dish. If you’re making a tarka to sprinkle over the end product, use a small skillet or saucepan, so that the spices fry more effectively.
Add a spoonful of coconut oil (or ghee) to the pot or pan and heat over medium until the oil is hot. Then begin by sizzling spices like mustard seeds, cumin seeds, dried chillies and curry leaves. Keep stirring the pan for upto a minute until the they sizzle and then toss it to your dish. Squeeze lemon on top as a final touch to give a tangy taste to your dish!
Coconut oil which is used for tadka not only adds flavor and aroma, but has several health benefits as well. It can do everything from supporting weight loss to slowing the progression of Alzheimer’s disease. The use of this product has gained popularity in recent years because of its nutrition factors.
Curry leaves, which is the most widely used ingredient in the ‘Tadka’ is highly aromatic. Apart from being a versatile culinary herb, they offer an abundance of health benefits due to the powerful plant compounds they contain. Especially for your hair and eyesight!
Lemons are high in vitamin C, fiber, and support heart health, weight control, and digestive health.
Unlock the secrets of these 3 ingredients in this recipe which is very easy to try out!
This vegetable stir-fry dish is made throughout South India and is very delicious with regular green or purple cabbage and even finely shredded Brussels sprouts.
Cabbage Stir fry With Coconut
- Chop cabbage or thinly slice.
- Heat a teaspoon of coconut oil in a heavy bottom pan on medium heat. Add the mustard seeds and urad dal. Allow them to crackle.
- Now add the curry leaves, green chillies, cabbage and salt to taste.
- Give the mixture a stir. Sprinkle some water and cover the pan. Simmer for about 5-10 minutes until the cabbage is steamed and tender, but not to soft. Ideally it should still be a bit to get a nice texture.
- Once done, add shredded coconut, and serve hot with steamed rice and daal. Squeeze lemon if desired.
The slight dip of temperatures in the air calls for food that will warm your soul and this vegetarian curry blended with herbs, spices coconut and curry leaves will do just that! Making it the perfect dish for an autumnal afternoon! evening.
For optional ideas, you may substitute the cabbage with soaked, boiled chick peas, or other vegetables like beetroot etc.