Cabbage Curry – A great side for your sambar rice or any kuzhambu varieties. Here comes my steamed cabbage curry with coconut in a simple coconut oil tempering. A recipe with minimal ingredients that can be a side for your rice or that can be a salad too.
I love cabbage, be it cabbage paruppu usili or cabbage kootu or simple cabbage poriyal. This cabbage poriyal pretty much goes with any dish like sambhar or kaara kuzhambu or vathal kuzhambu as I mentioned above. I know chopping cabbage might be difficult during the weekdays. I always chop them during the weekend. Once you have the chopped cabbage, you can prepare this curry in no time.
Cabbage Curry Recipe:
Ingredients:
- Half of the medium-sized cabbage, finely chopped (approx 9 cups)
- Coconut Oil – 1 tbsp
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Channa dhal – 1 tsp
- Green chilies – 2 (finely chopped)
- Salt – 1.5 tsps (adjust according to taste)
- Coconut – 1/2 cup grated or 2 big pieces finely chopped
- Ginger – 1-inch piece
- Water – 2 to 3 tbsps
Steps:
- Heat a pan or kadai (with lid) and add oil.
- Once the oil is hot add mustard seeds, urad dal, and channa dal.
- When the mustard seeds splutter, add the chopped green chilies, ginger and curry leaves.
- Let it fry for a minute and then add chopped cabbage.
- Sprinkle water and cover it with the lid. Let it cook for 5 minutes.
- Now add salt and let it cook for 2 minutes or until the moisture is all gone. (If you want very soft cabbage, you can cover and cook for 2 minutes and then remove the lid and cook till all the water gets evaporated)
- Add the grated coconut and mix well.
- After adding the coconut mixture, let it cook for couple minutes, and that’s it.
- Garnish it with curry leaves and cilantro and serve with any rice.
Notes:
- Adjust the salt and spices according to your preference.
- You can grind coconut and ginger together and add it instead of adding them separately.
- Instead of coconut oil, you can use regular oil too.
Cabbage Dry Curry | Cabbage Poriyal
Ingredients
- 9 cup Cabbage finely chopped half of medium-sized cabbage(approx 9 cups)
- 1 tbsp Coconut Oil
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Channa dal
- 2 Green chilies finely chopped
- 1.5 tsps Salt adjust according to taste
- 1/2 cup Coconut grated
- 1-inch Ginger
- 3 tbsps Water
Instructions
- Heat a pan or kadai (with lid) and add oil.
- Once the oil is hot add mustard seeds, urad dal, and channa dal.
- When the mustard seeds splutter, add the chopped green chilies, ginger and curry leaves.
- Let it fry for a minute and then add chopped cabbage.
- Sprinkle water and cover it with the lid. Let it cook for 5 minutes.
- Now add salt and let it cook for 2 minutes or until the moisture is all gone. (If you want very soft cabbage, you can cover and cook for 2 minutes and then remove the lid and cook till all the water gets evaporated)
- Add the grated coconut and mix well.
- After adding the coconut mixture, let it cook for couple minutes, and that's it.
- Garnish it with curry leaves and cilantro and serve with any rice.
Notes
- Adjust the salt and spices according to your preference.
- You can grind coconut and ginger together and add it instead of adding them separately.
- Instead of coconut oil, you can use regular oil too.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
One of my favorite curry!
Yup comfort food :-)
Traditional and delicious curry:-)