South Indian Cabbage With Yogurt Food
SOUTH INDIAN CABBAGE WITH YOGURT
This spicy curry is inspired by a recipe by the cookbook author Madhur Jaffrey. I've seen other vegetarian recipes for cabbage cooked with dal (which I've made optional here, so you don't have to go to a special Indian market), spices and coconut, but this one is the only one I've seen that's enriched at the end with warmed yogurt. Make sure that you don't let the yogurt get too hot or it will curdle. For a vegan dish, omit the yogurt.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a 14-inch wok or 12-inch skillet, and add the mustard seeds and dal (if using). As soon as the mustard seeds begin to pop, add the cumin, chilies or cayenne, coriander seeds and turmeric. Stir together, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the cabbage. Cook, stirring, for one minute until it begins to wilt. Salt generously, stir together, cover and turn the heat to low. Cook for about eight minutes until the cabbage is just tender. Stir in the coconut, taste and adjust seasoning. Keep warm.
- Place the yogurt in a bowl, and place the bowl in a pot of hot water. Stir until the yogurt is warm. Scrape into the pan with the cabbage, and fold in. Serve warm with rice.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 167 milligrams, Sugar 4 grams, TransFat 0 grams
SPICED INDIAN CABBAGE
Make and share this Spiced Indian Cabbage recipe from Food.com.
Provided by Sana7149
Categories Asian
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil.
- Add the cumin and mustard seeds.
- Add the asafoetida powder.
- Add ginger, garlic, chillies and onions.
- Cook till the onions are a little soft.
- Add the cabbage.
- Add salt and turmeric powder.
- Cook till the consistency which you like your cabbage to be cooked. *I cook about 5 minutes because I like my cabbage crunchy.
- Add chopped cilantro.
- Serve with Indian bread.
- Variations:.
- I have these variations which I use depending on what I am in the mood for
- 1. Add chopped tomato along with the onions.
- 2. Add boiled, diced potatoes.
- 3. Add grated fresh coconut or dry coconut with the cabbage.
SOUTH INDIAN CABBAGE AND CARROT
My mother-in-law taught me this simple, yet delicious dish. It works well with many different types of cuisines, and currently is the only way I can get my husband to eat cabbage.
Provided by KVasanth
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Prepare chopped red onion and green chili, and set aside.
- Over medium-high heat, heat the oil in a large pan. Once oil is hot, put in cumin seeds -these will start to sizzle and pop immediately. When they do, give them a stir and then add in the onion and green chili. Reduce heat to medium and cook mixture until slightly browned.
- Add tumeric to onion mixture and incorporate well.
- Add carrots, and stir well to coat. Reduce heat to medium-low and cook covered for 5 minutes, stirring occasionally.
- Add cabbage and salt, carefully folding it in so that as much as possible has come in contact with the carrot mixture. Cover, and cook for 10-15 minutes, stirring occasionally until cabbage is soft and everything is incorporated. Serve.
Nutrition Facts : Calories 84.3, Fat 5.7, SaturatedFat 1.1, Sodium 257.9, Carbohydrate 8.4, Fiber 2.2, Sugar 4, Protein 1.3
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South Indian Cabbage With Yogurt This spicy curry is inspired by a recipe by the cookbook author Madhur Jaffrey. I’ve seen other vegetarian recipes for cabbage cooked with dal (which I’ve made optional here, so you don’t have to go to a special Indian market), spices and coconut, but this one is the only one I’ve seen that’s enriched at the end with warmed yogurt.
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