Cabbage Odi is a semi-sweet cabbage dish pan fried with semolina coating and is a great accompaniment with Dal Rice. In Konkani cuisine, it is very common to find semi-sweet entrees served as a main course and most of the dishes prepared use a lot of coconut. Here is the amazing recipe of my mom and I hope you enjoy trying out this dish.
Recipe:
Ingredients:
Cabbage- 1 cup (finely chopped)
Onion - 1/2 cup (finely chopped)
Onion - 1/2 cup (finely chopped)
Uncooked Rice - 2 tsp (soaked for 10 mins)
Coriander Seeds - 2 tsp
Tamarind - small piece
Red Chilly - 6 (combination of Kashmiri Chillies for color and Byadgi Chillies for spiciness)
Coriander Seeds - 2 tsp
Tamarind - small piece
Red Chilly - 6 (combination of Kashmiri Chillies for color and Byadgi Chillies for spiciness)
Grated Coconut - 1 cup
Turmeric Powder - 1 tsp
Jaggery Powder - 4 tsp
Oil -10 tsp
Turmeric Powder - 1 tsp
Jaggery Powder - 4 tsp
Oil -10 tsp
Salt - to taste
Semolina (Rava) - 1 cup
Water - 1/2 cup (to grind the mixture)
Semolina (Rava) - 1 cup
Water - 1/2 cup (to grind the mixture)
Preparation;
1. Heat 2 tsp oil in a pan, add coriander seeds, red chillies, grated coconut, Salt, turmeric powder and tamarind.
2. Once the above mixture is fried for 2 mins, transfer it into a mixer grinder and grind it along with Jaggery powder, rice and water until it becomes a fine paste. Make sure the paste is thick and not liquidy since we need to be able to pan fry this.
3. Mix onion, cabbage and the ground paste in a bowl and adjust the salt as required.
4. Make small balls and roll it over semolina to coat it thoroughly.
5. Smear the griddle or pan with oil. Place it balls in the oil smeared pan and press it so it to make it as thin as possible on the pan. This is to make sure that the ball is cooked thoroughly on the pan from inside as well.
6. Put some oil on top and let it fry until done. Then flip over and let the other side fry until done.
Serve this hot with lentil rice (dal rice).
2. Once the above mixture is fried for 2 mins, transfer it into a mixer grinder and grind it along with Jaggery powder, rice and water until it becomes a fine paste. Make sure the paste is thick and not liquidy since we need to be able to pan fry this.
3. Mix onion, cabbage and the ground paste in a bowl and adjust the salt as required.
4. Make small balls and roll it over semolina to coat it thoroughly.
5. Smear the griddle or pan with oil. Place it balls in the oil smeared pan and press it so it to make it as thin as possible on the pan. This is to make sure that the ball is cooked thoroughly on the pan from inside as well.
6. Put some oil on top and let it fry until done. Then flip over and let the other side fry until done.
Serve this hot with lentil rice (dal rice).
