Cabbage Curry

(June 10, 2021)Masala Plate

Prep time:

Cook time:

Serves:

Typically made as a side dish, this is a super simple and healthy recipe that I make regularly. This goes very well with chappatis or with rice. Every time I make this, I think of my school days when Mom used to pack this for lunch. It was one of the favorites on the menu, not only for me but for all my friends. Try it out and let me know what you think.

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Cabbage Curry

      Typically made as a side dish, this is a super simple and healthy recipe that I make regularly. This goes very well with chappatis or with rice. Every time I make this, I think of my school days when Mom used to pack this for lunch. It was one of the favorites on the menu, not only for me but for all my friends. Try it out and let me know what you think.

      Ingredients

      For Tempering (Tadka)

      • 2 Tablespoons Cooking oil
      • 1 Tablespoon Urad Dhal
      • 1 Teaspoon Mustard seeds
      • 1/4 Teaspoon Asafetida
      • 1/4 Teaspoon Cumin seeds
      • 2 Red chillies
      • A few Curry leaves

      For Grinding

      • 1 Tablespoon Shredded Coconut
      • 1/2 Inch Ginger
      • 1 Green Chilli

      Other Ingredients

      • 4 Cups Chopped Cabbage
      • 1 Cup Frozen Peas and Carrots
      • 1/2 Teaspoon Turmeric
      • Salt To taste
      • 1/4 Cup Water

      Method

      Tempering

      • 1)

        Heat the oil in a saucepan

      • 2)

        Add all the tempering ingredients and let the mustard seeds splutter

      • 3)

        Add the cabbage, turmeric and salt

      • 4)

        Lower the flame, cover it and cook for 5 to 7 minutes

      • 5)

        Coarse grind the ‘for grinding’ ingredients¬†without water

      • 6)

        Add this to the cabbage when it is fully cooked

      • 7)

        Mix well and switch off the stove

      • 8)

        Yummy cabbage is ready to be served.

      Notes

      This can be had with chappati and dhal. You could also just mix it with rice and ghee and enjoy.

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