Cabbage Upkari Recipe - Konkani Style Cabbage Stir Fry

CABBAGE UPKARI RECIPE / UPKARI RECIPE USING CABBAGE / KONKANI CUISINE RECIPES / KONKANI RECIPES / KARNATAKA RECIPES / CABBAGE STIR FRY / CABBAGE PORIYAL / CABBAGE PALYA / KURA / HOW TO MAKE KONKANI STYLE CABBAGE UPKARI?

Upkari is a term used for any stir fry dishes in Konkani. This dish would be primarily made with any one veggie with the combination of potatoes. Here I’ve made an attempt to combine cabbage with potatoes, lightly tempered, well seasoned with soft channa dal and garnished with fresh grated coconut. I usually make type of cabbage stir fry as a side dish for rice, as I love it. This type something different from Konkani cuisine… everyone at home enjoyed and I get to have it with bunch of compliments! Cabbage upkari has become a family favorite now!

Ingredients
3 cup	Cabbage (shredded)
1 medium	Onion (chopped)
3 cloves	Garlic (crushed)
3 small	Green chili (slit open)
1 small	Potato (cubed)
2 Tablespoon	Bengal gram
1 pinch	Turmeric powder
3 pinch	Asafoetida
2 Tablespoon	Fresh grated coconut
¼ Teaspoon	Mustard
¼ Teaspoon	Split black gram
¼ Teaspoon	Cumin seeds
5 leaves	Curry leaves
2 few	Coriander leaves
3 Teaspoon	Oil
¼ Teaspoon	Salt (or to taste)
1 cup	Water (for boiling)

To start with soak bengal gram/ kadala paruppu for at least 1/2 hour. Peel, wash and cube the potatoes. Heat a cup of water, add drained bengal gram and potatoes, bring it to rolling boil, cover and cook for 10 minutes over medium flame. When done, drain the water and keep the cooked dal and potatoes aside.

Now heat the oil, temper with mustard, cumin seeds, split black gram, curry leaves and asafoetida. When the sizzle stops add the green chilies, chopped onion and garlic. Fry them until translucent, then add shredded cabbage with turmeric and cook till they turn slightly soft. Do not over cook, this step might require only 3 to 4 minutes on low flame. Add salt, cooked dal and potatoes. Toss to combine, switch off and garnish with with fresh grated coconut and coriander leaves. Relish as a side for any rice item.

Notes

If you don’t have fresh coconut, use dry desiccated coconut instead.
Chana dal should be cooked just enough to keep them soft and firm. Do not over cook. Microwave comes in handy for this step.
My picture shows, finely chopped cabbage instead of shredded ones and also cubed the potatoes into very small pieces, which makes it hardly visible. Choice is yours, chop as you wish.