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Cabbage Curry

Kai/curry that goes with rice and sambar/rasam/yogurt is generally mildly spiced and shredded coconut is the highlight.

Similarly, Coconut based kai/curry can be made with carrot, snake gourd, Chayote, any type of green beans like cluster beans, Indian broad beans etc


Ingredients you will need for Coconut Based kai/curry:

1/4 cup Shredded fresh Coconut
1 tbsp Oil
1/2 tsp Mustard seeds
1/2 tbsp Chana Dhal/Kadala Paruppu
2 green chilies, Slit
1/8 tsp Asafoetida
5-7 Curry Leaves
Salt to taste

Jeera/cumin, Peas or carrot is optional.

For Cabbage Kai/Curry: 3 cups chopped Cabbage



Heat Oil in a pan and add mustard seeds. As they pop, add Channa dhal/kadala Paruppu, green chilies, asafoetida and curry leaves.


As the Channa dhal/kadala Paruppu turns light brown, add chopped cabbage. Sprinkle salt and mix well. If adding peas or carrot, add at this point. Cook on medium flame till cabbage is soft but not mushy.

Some cabbage have a lot of water in it and starts to release them as they are cooking, in such case, avoid adding water. Instead close with a lid. Or else, sprinkle a few tbsp water and close with a lid but stir occasionally to prevent the bottom from getting burnt.

Finally sprinkle shredded coconut and mix well. Ta-da the curry is ready!

Happy Cooking

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November 2017
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