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Cabbage paruppu usili - 1
  • Recipe Cusine : Indian
  • Prep Time : 10 Minutes
  • Cook time : 35 Minutes
  • Serves : 4-5
  • Author : Jeyashri
  • Recipe Category : Lunch | Dinner
  • Description : Raw mango thogayal, Raw mango chutney, a flavourful chutney | thogayal recipe using mango and other Indian condiments.

Cabbage 3 cups (finely chopped) Toor dal 1/2 cup Chana dal 1/2 cup Red chili 5-6 Oil 3 -4 tblsp Curry leaves few Turmeric powder 1/4 tsp Asfoetida 2 pinch Salt as needed Mustard seeds 1/2 tsp Urad dal 1/2 tsp

Method  :

  • Soak the chana dal and toor dal along with red chilis.
  • I used kashmiri red chili so i added little more. Add red chili as per your family’s taste.
  • Soak minimum for 1 hour. My mother in law used to soak overnight and make paruppu usili next day.
  • Chop the cabbage finely.
  • In a pan add 1 tsp oil and add 1/4 tsp mustard seeds and urad dal.
  • Once the dal turns brown add the chopped cabbage.
  • Add salt and let it cook.
  • The cabbage i get here gets cooked very fast, i don’t sprinkle water.
  • If needed sprinkle water and cook the cabbage and once done, switch off.
  • Keep it aside.
  • Drain the water from the soaked dal and grind it smoothly along with turmeric powder, salt and asafoetida.
  • Remember we have added salt in cabbage too.
  • Do not add water while grinding.
  • Let this be a thick fine paste.
  • In a heavy bottomed pan, add 3-4 tblsp and add the ground dal paste.
  • Stir it continuously.
  • Let this cook on a medium low flame.
  • Let this cook till the dal mixture becomes like a sandy texture.
  • It will take 12- 15 minutes for this quantity.
  • Be careful not to burn it.
  • Once the dal mixture comes to a sandy texture, add the cooked cabbage.
  • Mix well.
  • Check for salt.
  • Let this cook for 3-5 minutes in a low flame.
  • Add in the curry leaves.
  • Switch off the flame.
  • Paruppu usili tastes best with mor kuzhmabu, vatha kuzhambu and milagu kuzhambu.
  1. Instaed of cabbage you can use beans, avarakkai(broad beans), capsicum, banana stem(vazhaithandu), banana flower, broccoli or even onions too.
  2. As cabbage shrinks in quantity after cooked, i used 3 cups of it, if using beans or any other veggies like broad beans, broccoli use little less of the veggie.
  3. Add chilis according to your preference, but cabbage gives a slight sweetish taste, so add chilis to the cabbage paruppu usili accordingly.

Method with step by step pictures :

  • Soak the chana dal and toor dal along with red chilis.
  • I used kashmiri red chili so i added little more. Add red chili as per your family’s taste.
  • Soak minimum for 1 hour. My mother in law used to soak overnight and make paruppu usili next day.
cabbage usili 1 - 2
  • Chop the cabbage finely.
  • In a pan add 1 tsp oil and add 1/4 tsp mustard seeds and urad dal.
  • Once the dal turns brown add the chopped cabbage.
  • Add salt and let it cook.
cabbage paruppu usili 3 - 3
  • The cabbage i get here gets cooked very fast, i don’t sprinkle water.
  • If needed sprinkle water and cook the cabbage and once done, switch off.
  • Keep it aside.
  • Drain the water from the soaked dal and grind it smoothly along with turmeric powder, salt and asafoetida.
cabbage usili 2 - 4
  • Remember we have added salt in cabbage too.
  • Do not add water while grinding.
  • Let this be a thick fine paste.
  • In a heavy bottomed pan, add 3-4 tblsp and add the ground dal paste.
cabbage usili 4 - 5
  • Stir it continuously.
  • Let this cook on a medium low flame.
  • Let this cook till the dal mixture becomes like a sandy texture.
  • It will take 12- 15 minutes for this quantity.
  • Be careful not to burn it.
cabbage usili 5 - 6
  • Once the dal mixture comes to a sandy texture, add the cooked cabbage.
  • Mix well.
  • Check for salt.
  • Let this cook for 3-5 minutes in a low flame.
  • Add in the curry leaves.
cabbage usili 6 - 7
  • Switch off the flame.
  • Paruppu usili tastes best with mor kuzhmabu, vatha kuzhambu and milagu kuzhambu.
Cabbage paruppu usili - 8
  1. Instaed of cabbage you can use beans, avarakkai(broad beans), capsicum, banana stem(vazhaithandu), banana flower, methi leaves , broccoli or even onions too.
  2. As cabbage shrinks in quantity after cooked, i used 3 cups of it, if using beans or any other veggies like broad beans, broccoli use little less of the veggie.
  3. Add chilis according to your preference, but cabbage gives a slight sweetish taste, so add chilis to the cabbage paruppu usili accordingly.