Almost guilt-free cabbage thogayal

There's something I wanted to say before I began this post... I wonder what it was.... hmmm.

Oh yeah. This recipe marks my 401th post. I can't help wondering how long it's going to take me to reach the 500 mark. When I see bloggers (like Raji at Talimpu) post one new recipe literally every day of the week (weekends not included), week after week, I cannot but feel genuine amazement and respect. I can bet that most of these bloggers have far, far busier lives than I do, with kids to look after and all... and yet I'm the one who is the least prolific. My problem is that I'd rather read than do anything else when I have the time - so I keep falling back on familiar recipes that don't take any extra time or effort. I've really got to change that procrastinatory attitude as well... I think I'll wait till the New Year for that, though.

Yeah I know, pathetic. Joke and attitude both.

However, I yam what I tuber, as Popeye would say... not.

So, today's recipe is simple. Simple simple simple. In other words, simple. And, if you can reduce the oil-content to nil, it can quite literally be guilt-free (rather than almost guilt-free as it is now). The recipe is for cabbage thogayal/chutney, without using even a teaspoon of the dreaded coconut. It tastes so MUCH like the authentic version that it's unbelievable. Remember, I'm saying this as a person who's unable to fool her taste buds all of the time - I simply cannot bring myself to say that something is tasty when it is not... and sod how healthy it's meant to be. So if I say that this thogayal loses nothing but the cholesterol from the coconut while tasting exactly the same - believe me, it's true. My sister can vouch for it, too - both what I've just said and the thogayal.

The first time I made it, I couldn't believe how yummy it was. I had to keep reminding myself that even if I ate ALL the thogayal at one sitting, it would still mean that I'd only eaten all the cabbage. It was an amazing realisation! Kind of like the way I felt when I started driving by myself after getting my licence - I had to keep reminding myself not to flinch if I saw a police car as I was a legitimate driver with a full driving licence! It took a while to stop feeling like a fraud.

This thogayal, then, is the eating equivalent of your full driving licence, where you will need to feel neither guilty nor a fraud for eating all of it. The BEST part, however, is that you won't need a learner licence or pass any exams to get this licence. Is that a deal or is that a deal?

Recipe for: Almost guilt-free cabbage thogayal



Ingredients:



4 cups thinly sliced green cabbage
3-4 dried red chillies (or to taste)
2 tsp oil
1 tbsp urad dal
10 fresh curry leaves
1/2 tsp tamarind paste (or large marble-sized piece of dried tamarind)
1/4 tsp asafoetida powder
Salt to taste

Method:

1. Heat the oil in a frying pan and add the curry leaves, red chillies, urad dal and asafoetida powder.



2. Fry these till the dals are golden brown and the red chillies a darker shade. Remove all the red chillies and most of the dal and curry leaves. Reserve for later.

3. Add the sliced green cabbage to the pan (adding a tsp oil more if you feel like it), stir well and let it cook on medium heat till the cabbage is soft and wilted.



4. Let the cabbage cool.

5. Put all the chillies, the tamarind, and all but 1/2 tsp of the dal/curry leaves in a mixie along with some of the cabbage, and grind it to a smooth paste.

6. Now add the rest of the cabbage and grind to a more coarse paste. Add the remaining 1/2 tsp dal/curry leaves and give it all one quick final whirl so that the dal remains mostly whole to provide a bit of crunch.

7. Remove to a serving bowl and add salt to taste. Mix well and serve immediately with hot plain rice and ghee and any vegetable dish. This thogayal is also good as a side dish for dosas, idlis, etc and makes a great base for sandwiches.

Note: The thogayal's shelf life is not particularly good if left outside, especially in hot weather; any leftovers should be stored in the fridge in a tightly-closed container and used within 2 days.

RECIPE FOR: ALMOST GUILT-FREE CABBAGE THOGAYAL

Ingredients:

4 cups thinly sliced green cabbage
3-4 dried red chillies (or to taste)
2 tsp oil
1 tbsp urad dal
10 fresh curry leaves
1/2 tsp tamarind paste (or large marble-sized piece of dried tamarind)
1/4 tsp asafoetida powder
Salt to taste

Method:

1. Heat the oil in a frying pan and add the curry leaves, red chillies, urad dal and asafoetida powder.
2. Fry these till the dals are golden brown and the red chillies a darker shade. Remove all the red chillies and most of the dal and curry leaves. Reserve for later.
3. Add the sliced green cabbage to the pan (adding a tsp oil more if you feel like it), stir well and let it cook on medium heat till the cabbage is soft and wilted.
4. Let the cabbage cool.
5. Put all the chillies, the tamarind, and all but 1/2 tsp of the dal/curry leaves in a mixie along with some of the cabbage, and grind it to a smooth paste.
6. Now add the rest of the cabbage and grind to a more coarse paste. Add the remaining 1/2 tsp dal/curry leaves and give it all one quick final whirl so that the dal remains mostly whole to provide a bit of crunch.
7. Remove to a serving bowl and add salt to taste. Mix well and serve immediately with hot plain rice and ghee and any vegetable dish. This thogayal is also good as a side dish for dosas, idlis, etc and makes a great base for sandwiches.

Note: The thogayal's shelf life is not particularly good if left outside, especially in hot weather; any leftovers should be stored in the fridge in a tightly-closed container and used within 2 days.