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Cabbage Raita

23 Feb

Cabbage Raita.

Spices are added to hot oil to bring out the flavors. Cabbage is finely shredded and added to the hot pan for it to soften a bit. Mix the cabbage mixture with yogurt. Serve cabbage raita with steamed rice or with roti or with pulao.
Makes: around 4 Servings of Cabbage Raita.


Yogurt 1 1/2 Cups
Cabbage 1/2 of Small Head
Green Chiles 1 – 2
Cumin Powder a Small Pinch (optional)
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and shred the cabbage (around a cup and half).
Remove stems, wash and finely chop green chiles.
Whisk yogurt with cumin powder and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly, stir in cabbage and remove from heat.
Season with salt and let the cabbage soften a tiny bit with all the heat from pan.
Once the mixture cools down to room temperature, add it to the whisked yogurt.
Mix well and garnish with more cabbage if required.
Serve cabbage raita with steamed rice or with roti or with pulao.
Notes: Do not overcook cabbage.

Suggestions: Make sure to adjust the consistency of the cabbage raita with yogurt.
Variations: Stir in finely chopped cilantro to the cabbage raita if you wish. Add black pepper powder to taste.
Other Names: Cabbage Raita.