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Sweet Sour Cabbage Stew

25 Aug

Cabbage Teepi Pulusu.

Cabbage is shredded and cooked along with toor dal. Jaggery and tamarind are added for sweetness and sourness. Once cabbage is cooked, finish with freshly fried whole spices. Serve sweet sour cabbage stew with steamed rice and dollop of ghee.
Makes: around 6 Servings of Sweet Sour Cabbage Stew.


Toor Dal 1/4 Cup
Cabbage 1/8 of Small One
Onion 1 Small
Green Chiles 1 – 2
Fenugreek Seeds 2
Turmeric Powder 1/4 tsp
Tamarind 3 inch Piece
Jaggery 1/8 Cup Grated
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 and shred the cabbage.
Remove stems, wash and slice the green chiles.
Peel and slice the onion.
Soak tamarind in a cup of warm water and extract all the juice.

Pressure cook toor dal in half a cup of water for 3 whistles.
Alternatively, boil toor dal in a sauce pot with 2 cups of water for around 20 minutes or until toor dal is just cooked.
Add green chiles, cabbage, onion, fenugreek seeds, tamarind, jaggery, turmeric powder and salt to the sauce pot containing toor dal.
Add a cup of water if necessary and boil for around 10 – 12 minutes or until cabbage is cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to cabbage stew pot.
Boil for another minute or two and remove from heat.
Serve sweet sour cabbage stew with steamed rice and dollop of ghee.
Notes: Make sure cabbage is cooked well before removing from heat.

Suggestions: Adjust tamarind and jaggery according to your preference.
Variations: You can also thoroughly mash the toor dal before adding cabbage.
Other Names: Sweet Sour Cabbage Stew, Cabbage Teepi Pulusu.