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.
Cabbage Curry
Prep time:
Cook time:
Serves:
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.