Cabbage Medhu Vada

Cabbage is a popular vegetable that is used for cooking and is also known for its medicinal properties (it said to contain chemicals that can prevent cancer). The history of its uses can be traced to the Greek era, where the Greeks used fresh white cabbage juice to relieve sore or infected eyes. During those times, the Romans and Egyptians would drink cabbage juice before meals to prevent intoxication...Cabbage is one of the versatile vegetable n with plenty of vitamins, can do varieties of dishes from this vegetable, i tried it out as Medhu vada..was really tasty n goes well with kaarakuzhambu n sambar...

2cups Urad dal
1+1/2cup Grated cabbage
1/2tsp Black peppercorns
3/4tsp Cumin seed
5 nos Curry leaves
1/2 tsp Ginger chopped
Salt as per taste
Oil for deepfrying

Soak Urad dal for 2 hours...crush them into small tiny pieces in a mortar r with mixie dont make them as powder...i used directly the grated cabbages to make the vadais..if u dont like can use them by cooking the grated cabbages until they turns tendre in hot water, drain them n keep aside to cool..Grind the urad dal until they turns soft batter by adding r sprinkling bit water, batter should be soft, add salt, peppercorn pieces,ginger pieces, cumin seed pieces n curry leaves to the batter as well as the grated cabbages r cooked cabbages..Heat oil in a pan for deep frying, once the oil is hot, make the batter as vada n fry them until they turns brownish colour...

Serve them hot with thengai chutney, can be also a side for kuzhambu n sambar dishes...

In Case if u dont like peppercorns n cumin seeds, can add onions n green chillies with half teaspoon of fennel seed powder...

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