Friday, November 20, 2015

Cabbage Kurma

Straight to the recipe ->

Number of Serving – 2 to 3
Shredded cabbage – 2 cups
Onion – 1
Tomato – 1

To Grind:
Coconut – 2 to 3 spoons
Cumin – 1 spoon
Fennel Seeds – 1 spoon
Almonds – 4 or 5
Poppy seeds – 1 tsp
Red Chilli – 2

To Temper:
Mustard seeds
Urad dal

  1. ·        Make a paste of the ingredients to grind and keep aside
  2. ·        In a wok heat oil and temper the items to temper. Add the onions and saute well
  3. ·        Add the cabbage and saute until its lightly cooked
  4. ·        Add the tomatoes and saute until the tomatoes are tender and raw small parts
  5. ·        Add the ground paste and let it simmer for a few minutes

The cabbage kurma goes well with chapathis, dosai, rice (if made thick) and a lot more. I make this recipe as a variation to the monotonous cabbage masala. I do have it shred on Sundays to use it up during week days… so I need some varieties in cabbage J Learnt this recipe from my mil.


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