Tripuri Style Cornmeal with Cabbage

Ingredients

In the original Italian dish, polenta is typically cooked with cabbage and flavored with Italian herbs and spices. However, in this Tripuri adaptation, the cornmeal is infused with a unique blend of Tripuri spices, giving it a distinct flavor profile. Additionally, the cooking techniques and preparation methods have been modified to align with Tripuri cuisine traditions. We alse have the original recipe for Polenta con cavoli, so you can check it out.

• 1 cup (180g) cornmeal 1 cup (180g) cornmeal
• 3 cups (710ml) water 3 cups (710ml) water
• 1 small cabbage, thinly sliced 1 small cabbage, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil. Gradually add the cornmeal while stirring continuously to avoid lumps. Reduce the heat to low and cook for 20-25 minutes, stirring occasionally, until the cornmeal thickens and becomes creamy.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter. Then, add the chopped onion and sauté until golden brown.
3. 3.
   Add the thinly sliced cabbage to the pan and sauté for 5-7 minutes until it becomes tender.
4. 4.
   Sprinkle turmeric powder, red chili powder, and salt over the cabbage. Mix well to coat the cabbage evenly with the spices.
5. 5.
   Combine the cooked cornmeal with the sautéed cabbage mixture. Stir gently to incorporate the flavors.
6. 6.
   Cook for an additional 5 minutes on low heat, allowing the flavors to meld together.
7. 7.
   Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to gradually add the cornmeal to the boiling water while stirring continuously to avoid lumps.
• Cabbage — Thinly slice the cabbage to ensure it cooks evenly and becomes tender.

Tips & Tricks

• For added flavor, you can garnish the dish with freshly chopped coriander leaves.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Tripuri Style Cornmeal with Cabbage hot for the best taste and texture.
• This dish pairs well with a side of yogurt or raita to balance the flavors.
• Leftovers can be refrigerated and reheated the next day for a delicious and convenient meal.

Serving advice

Serve the Tripuri Style Cornmeal with Cabbage as a main course, accompanied by a side of yogurt or raita. It can be enjoyed on its own or with traditional Tripuri bread.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a shallow bowl to showcase the creamy cornmeal and vibrant cabbage.