Cabbage is one vegetable that I tend to use as the last option. When there was a lone cabbage that was begging to be used, I wanted to try this cabbage gravy instead of the usual cabbage stir fry or cabbage chutney that I usually make. Coconut lends a great flavour to this gravy dish.
If you too aren’t too fond of cabbage, give this dish a try, you would surely like it. It is a simple South Indian style of preparation that goes well with rice or rotis.
Cabbage Gravy | Muttaikose Kuzhambu | Patta Gobi Gravy Recipe
cabbage gravy | muttaikose kuzhambu recipe
Category:Side Dish
Cuisine:South Indian
Author:Jiya Jesh
Yield
2-3
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Description
A simple South Indian style cabbage gravy recipe.
Ingredients
- 2.5 cups shredded cabbage / muttaikose
- 2 medium-sized onions
- 2 medium-sized tomatoes
- 1 inch piece ginger, chopped
- 1/4 cup grated coconut
- 2 tsp urad dal / ulutham paruppu
- 1 tsp chana dal / split bengal gram dal / kadalai paruppu
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds / jeera
- 1 tsp black peppercorns
- 1/4 tsp fenugreek / methi seeds
- 1 tsp fennel seeds / sombu
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala powder
- A few curry leaves
- Salt to taste
Instructions
- For Grinding
- Chop 1 onion, 1 tomato and ginger finely.
- Heat 1 tbsp oil in a pan. Add cumin seeds and urad dal. Fry till the dal becomes brown in color.
- Add chopped onions, chopped ginger and saute till the onions become translucent.
- Now add the chopped tomatoes and fry till the tomatoes become mushy and the raw smell goes.
- Switch off the flame.
- Grind the above onion-tomato mixture with grated coconut, black pepper corns and fennel seeds and keep aside.
- Chop the remaining onion finely. Chop the remaining tomato into quarters.
- Heat 2 tsp oil in a pressure cooker. Add mustard seeds and when they splutter, add chana dal, fenugreek seeds and curry leaves and fry till the dal turns brown.
- Now add the chopped onions and ginger and saute till the onions turn translucent.
- Then add the chopped tomato along with salt, turmeric powder, red chilli powder, coriander powder and garam masala powder and fry for 2 minutes.
- Add the shredded cabbage and ground coconut paste along with 2 cups water.
- Pressure cook for three whistles and cabbage gravy is ready to be served hot with rice or rotis.
For Gravy
Notes
- I have used pressure cooker to quicken the cooking process. You could avoid using the cooker and use kadai or pan for cooking.
Nutrition Information
Serving size: 1 serving Calories: 100 calories Fat: 3 g Saturated fat: 2.1 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 17.8 g Sugar: 7.7 g Sodium: 32 mg Fiber: 5.8 g Protein: 3.4 g Cholesterol: 0 mg
Aparna says
I detaste cabbage. But tried this recipe with a little variation by using sambar masala. It turned out quite well.
Jiya Jesh says
Thanks Aparna! So glad you liked it. Your variation sounds good!
Bhagya says
Hello Jiya jesh,
I tried this cabbage curry but with little variation by adding potatoes,brinjal and tamarind juice. It was awesomely blended with rice as well as chappathis.
Jiya Jesh says
Thanks Bhagya! Glad you liked it and your variation sounds good.
Divya says
Tastes awesome:-)
Jiya Jesh says
Thanks for letting me know. So glad you liked it!