Cabbage Curry


Cabbage (medium size) - 1
Mustard seeds - 1 tbsp
Red Chillies - 2
Salt - to taste
Turmeric - 1/4 tbsp
Water - to boil
Green Chillies - 2
Curry leaves - few
Chilli powder - 1/4 tbsp (optional)

For Tadka:

Chana Dal - 1/2 tbsp
Urad seeds - 1/2 tbsp
Hing - a pinch
Oil - 1 tbsp
Jeera - 1/2 tbsp


1. Finely chop the cabbage and cook it with water, salt and turmeric. Drain the water and keep aside.
2. Grind the mustard seeds with red chillies into a fine powder. Its preferred not to roast them.
3. Heat the oil in a pan and put the ingredients for Tadka and finely chopped green chillies. Then add the cooked cabbage and season it with salt and chilli powder.
4. Then finally add the ground mustard powder & curry leaves and cook for 2-3 mins on low heat.

It tastes good with both chapathi/roti and rice.

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