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Traditional Heritage
Cabbage Curry
Ingredients
- 3 ½ cups cabbage
- 3 cups water
- ½ tsp mustard seeds
- 1 tbsp oil
- 1 tbsp chana dal
- ¼ cup grated coconut
- 2 red chillies
- 4-6 curry leaves
- ¼ tsp asafoetida
Directions
- Finely cut and wash cabbage and keep aside.
- Boil 3 cups of water in a pan.
- Once the water boils, add the cut cabbage and cook with a lid for 4-6 minutes.
- Check to see that the cabbage is cooked and soft and drain the extra water with a colander.
- Take a clean pan and heat and once hot, add the oil.
- When the oil is hot, add the mustard seeds and allow them to crackle.
- Next add the chana dal, red chilies, curry leaves & asafoetida, and roast till the dal is golden brown.
- Add the cooked cabbage, mix well and saute for 2-4 minutes. Add salt.
- Just before switching off the flame, add the grated coconut and give the curry a good mix.
- The curry is ready and can be eaten with rice or chapatis.
