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Quick Red Cabbage Raita

24 Mar

Quick Red Cabbage Raita.

Whole spices are added to hot oil to bring out the flavors. Red cabbage is finely shredded and added to the hot pan for it to soften a bit but not to be mushy or completely cooked. Mix the red cabbage with plain yogurt. Serve quick red cabbage raita with steamed rice or with roti.
Makes: around 4 Servings of Quick Red Cabbage Raita.


Yogurt 1 1/2 Cups
Red Cabbage 1/4 of Small Head
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 5 – 6
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and finely shred the red cabbage (around a cup and half).
Whisk plain yogurt with salt and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add shredded red cabbage.
Fry for a minute or two till the cabbage slightly softens, and remove from heat.
Once the mixture cools down to room temperature, add the cooked cabbage to the whisked yogurt.
Mix well and garnish with more red cabbage mixture if desired.
Serve quick red cabbage raita with steamed rice or with roti.
Notes: Make sure not to overcook red cabbage.

Suggestions: Make sure to adjust the consistency of the red cabbage raita with yogurt and water.
Variations: Stir in finely chopped cilantro to the red cabbage raita if you wish. Add a pinch of roasted cumin powder to taste.
Other Names: Quick Red Cabbage Raita.