Purple for dinner

We have a cabbage situation in our house. I don't particularly like cabbage. A doesn't particularly like cabbage. But somehow, these sneaky little things always end up in our grocery cart.

So I made muthias again. What was unexpected this time was the gorgeous color of the muthias. Some of the cabbage stayed purple, while the rest turned a dark green.

Ingredients (Recipe adapted from here) –

2 cups cabbage, grated(squeezed dry and water reserved to be used of needed)
* Or zucchini, ash gourd, cauliflower stems, or a lesser amount of leafy greens like fenugreek or spinach
1/2 cup rice flour
1 cup semolina (rawa)
1 cup Bengal gram flour (besan)
* Any combination of flours can be used- wheat, millet, gram flour, rice.
1 green chilli pepper,chopped
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon cumin
1 teaspoon fennel seeds
2 tbsp lemon juice
1 tsp sugar
 a handful of chopped cilantro
1/2 teaspoon soda bicarb
1/4 teaspoon asafoetida (optional)
1 tablespoon oil
salt to taste

– Mix all the ingredients to make a soft dough (if needed, add reserved liquid from veggies). Divide into four and roll each part into 1 inch thick logs with oiled hands. Place the logs in a covered microwave safe dish and steam for 3-4 minutes. Cool, and cut into 1 inch thick pieces.

The muthias can now be tempered with oil, sesame seeds, mustard seeds, and coconut. Like this.

I decided to dress them up with tomato rasa– a thin tomato sauce.

– 1 tbsp oil
– 1 14 oz can tomato puree
– 1 tsp cumin seeds
– 1 tsp powdered coriander
– 1/2 tsp red chilli powder
– 1/4 tsp turmeric
– salt to taste

– Heat the oil in a saucepan. Add the spices and let them sizzle. Then add the puree and 1/2 a cup of water. Season and bring to a boil. Simmer for five minutes.
– Add the muthias to the sauce right before serving with rice or flatbreads.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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12 Responses to Purple for dinner

  1. Lakshmi says:

    Yumm..Ok, dumb question. How do you steam it in the microwave? Use a special steamer or a pan of water ? Or just place the logs in a covered dish and nuke it directly?

  2. Emjay says:

    Well .. that makes the cabbage quite edible LOL. Red cabbage has such a wonderful colour – it should taste better on its own!!

  3. bee says:

    that is a gorgeous pic. cabbages are stinky and yucky, but pretty.

  4. Purplesque says:

    You can just place the logs in a covered dish and nuke it directly. I have a microwave idli steamer whose base I use for this, but thats just for convenience (Its big enough to hold all four logs at the same time). No water is required.

  5. Purplesque says:

    Seriously. It was even prettier than the pictures. Somehow I couldn't get the natural colors on the camera yesterday..

  6. I LOVE cabbageIt's nearly impossible to mess it up, as far as I'm concerned. That recipe sounds like a delight!!

  7. Purplesque says:

    ๐Ÿ™‚ I like it raw and either barely cooked and crunchy or slightly charred and crisp. Boiled/mashed cabbage..yuck!Glad you liked it.

  8. Raw is GREAT!Mashed? Never tried it.And Brussels sprouts!!!

  9. Purplesque says:

    Brussels sprouts, stir fried until brown on the outside and still crunchy inside. YUMness!

  10. Brown Suga' says:

    I like cabbage either raw or in Tibetan-style noodle soups, but I'm going to have my mom try this just for that gorgeous green colour!

  11. Purplesque says:

    ๐Ÿ™‚ I've made methi muthias before, but their color doesn't compare to this.

  12. Oh that would be great!

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