Tomato Hurgadle Rasam & Cabbage Stir-fry (Palya)

Tomato Hurgadle Rasam:

You will need:
3 medium sized tomatoes
2-3 tbsps Fried Gram (Hurgadle)

3 Byadgi* 2 Guntur** dry red chillies (fry in little oil)
1 tbsp coriander seeds
½ tbsp cumin seeds
4-5 Whole black pepper
¼ tsp Fenugreek seeds
¼ tsp Mustard seeds
¼ tsp Hing
¼ tsp Turmeric powder
Few curry leaves

Roast each separately and grind to a fine powder. This is Rasam powder (saarina pudi)

*Byadgi chillies : Byadagi chillies are grown in Goa and Dharwar in Karnataka. These chillies are also called Kaddi chillies and when dried, the skin is wrinkled red in color with aromatic mild pungency.

**Guntur chillies: Guntur Sanman Chillies are cultivated in Guntur , Warangal , Khamman district of Andra Pradesh. The Guntur chillies are long with thick red skin with very high pungency.

Notice the change in texture and colour of the two varieties. Byadagi imparts colour and less spiciness to a dish whereas Guntur imparts all the spiciness and very less or no colour at all.

Mustard seasoning (mustard fried in little oil with hing)
Few curry leaves
½ cup Tamarind juice
¼ “ pc Jaggery
Chopped coriander
Salt to taste

  1. Cube the tomatoes and pressure cook with fried gram with sufficient water.
  2. Pulse this boiled mixture in a blender till it’s a fine puree.
  3. Add the ground powder to this and bring to a boil. Add salt, tamarind juice, jaggery, salt and curry leaves. Add the mustard seasoning and boil for at least 10 mins. Garnish with chopped coriander.
  4. Serve hot with steamed white rice.

Cabbage Palya (stir-fry):

You will need:
1 cup chopped cabbage
4 green chillies ; slit lengthwise
Few curry leaves
1 ½ tsps Cumin seeds
¼ tsp turmeric powder
Salt to taste

  1. Boil cabbage till done and keep aside.
  2. Heat oil in a pan, add cumin seeds. When it begins to splutter add curry leaves and green chillies. Add the turmeric.
  3. Now add the boiled cabbage and salt, mix well, cook for a minute or two and serve.

This is a good accompaniment with Tomato hurgadle rasam and rice. Enjoy!!

Update on 17/08/07:

These two recipes are also my entries to the Summer Express Cooking event hosted by Shaheen of Malabar Spices. The deadline is fast approaching and I haven't thought of an entry so why not this...can be made is less than 30! :)


  1. Nammu dear! I told you I will be here!!:D
    I love the Rasam and that palya is my favorite.I have posted one too.
    I wish I could get some Byadgi menasin Kai.Looks so good there:)
    I will post my Wednesday regular tomorrow.Keep blogging!:)

  2. Looks delicious!... was that your dinner yesterday?

  3. Asha avare...thanks!:) I love that palya too :D Nimma indian store alli ilva byadagi? Will send u some if u want..I'm headed to your blog now

  4. yup Ash that was our dinner tonight..;) What cooks in my kitchen is on my blog almost immediately..atleast for now..hehe

  5. The other day after reading your blog i actually made the rasam and cabbage palya... only thing change I didnot boil the cabbage but seasoned it and cooked the cabbage in its own water..

    Thanks Nami... and now im making the sponge cake.. will update you when im done tasting :)

  6. guess what after reading your blog nanu actually cabbage playa and rasam madide... it was yumm yumm... salpa variation yenandre... seasoning jote cabbage add madi hange cook madide..did not boil it..

  7. Nams this blog thing is super idea..
    I made the rasam and cabbage palya and it was yumm yummm....
    and guess what im making the sponge cake now.. will update you after I eat the cake!

  8. Hey Nams...

    blog nodi tomato rasam and cabbage playa madidee...

    hurgadle irlillaa just excluded that and still the rasam was wow... and so was cabbage palya.. Thanks Nams..

  9. Hey Suman, thanks! Try it with hurgadle next time, that's what the whole rasam is about..swalpa ne use madodhu but makes a lot of difference. :)


Hi, thanks for stopping by my blog! I appreciate your comments and suggestions.

Blog Widget by LinkWithin