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Cabbage Rasam

8 Mar

Cabbage Rasam.

Cabbage is shredded and boiled in water along with moong dal. Rasam powder is used to flavor the rasam. Finally the cabbage rasam is tempered with whole spices.
Makes: around 4 Servings of Cabbage Rasam.


Cabbage 1 Cup Shredded
Moong Dal 2 Tbsps
Rasam Powder 1/2 tsp
Tamarind 1 inch Piece
Turmeric Powder a Pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Remove outer leaves, wash and shred the cabbage.
Bring to boil 2 cups of water in a sauce pot.
Add moong dal and cabbage.
Boil till moong dal becomes transparent, stir in tamarind extract, rasam powder, turmeric powder and salt.
Boil for 5 more minutes and remove from heat.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the rasam pot.
Serve cabbage rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well.

Suggestions: If cabbage is not cooked well, boil for some more time. Make sure to adjust the consistency with water.
Variations: You can also add green chiles for spice.
Other Names: Cabbage Rasam.