Cabbage Koora recipe

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Ingredients

3 tablespoons cooking oil
2 dried red chile peppers, broken into pieces
1 tablespoon skinned split black lentils (urad dal)
1 teaspoon split Bengal gram (chana dal)
1 teaspoon mustard seed
1 sprig fresh curry leaves
1 pinch asafoetida powder
4 green chile peppers, minced
1 head cabbage, finely chopped
¼ cup frozen peas
salt to taste
¼ cup grated coconut

Nutrition Info

231.7 calories
carbohydrate: 28.3 g
cholesterol: : -
fat: 12.3 g
fiber: 9.4 g
protein: 6.7 g
saturatedFat: 3 g
servingSize: -
sodium: 81.7 mg
sugar: 14.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large skillet over medium-high heat, fry the red chile peppers, urad dal, chana dal, and mustard seed in the hot oil. When the urad dal begins to brown, add the curry leaves and asafoetida powder, stir. Add the green chile peppers and continue cooking 1 minute more. Stir the cabbage and peas into the mixture, season with salt, cook and stir until the cabbage begins to wilt, but remains somewhat crunchy, about 10 minutes. Toss the coconut into the mixture and cook for 2 minutes more. Serve immediately.

Recipe Yield

4 servings

Recipe Note

This a very simple yet delicious Andhra recipe for cabbage koora (sabji). I like it so much that sometimes I eat it all by itself, like a salad with some yoghurt on the side. The spice here comes from the green chilis. Serve with rice.

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