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Cabbage Gravy Curry

13 May

Cabbage Kura Podi Tadi Kura

Cabbage is considerably used all across India. Here is a south Indian style cabbage gravy with curry powder. Cabbage is cooked in tamarind extract till soft. Then, cooked toor dal and spice powder is added to give the cabbage curry some gravy and spice. Vary the consistency with water and cook toor dal with its shape intact for much drier version of cabbage curry.
Makes: around 4 Servings


Cabbage 1 small
Toor Dal 3/4 Cup
Tamarind 1 inch sized ball
Turmeric Powder a pinch
Spicy Curry Powder 1 tbsp
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 6
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Pressure cook toor dal in 1 1/2 cups of water for 3 whistles.
Alternatively, boil in enough water till soft (around 35 minutes).
Remove outer leaves, wash and finely shred the cabbage.
Alternatively, finely chop the cabbage.
Soak tamarind in warm water and extract all the juice.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add cabbage, tamarind extract, turmeric powder and salt.
Cook covered on medium flame till cabbage turns soft.
Uncover, stir in cooked toor dal and curry powder.
Cook for a minute and remove from heat.
Serve cabbage gravy curry with steamed rice or with roti.
Notes: Make sure dal is not too mashed up.

Suggestions: If cabbage is raw, sprinkle few tbsps of water and cook covered till cabbage is soft. Exclude dry coconut, cinnamon and cloves from curry powder for a different spice blend.
Variations: Vary the spice blend with different proportions, or use sambar or rasam powder.
Other Names: Cabbage with Curry Powder, South Indian Style Cabbage Curry.