Cabbage Masala Kura

Cabbage Masala Kura is yet another side dish for Rice, that I seem to have completely forgotten. Amma reminded me of this when we were wondering what to do with the huge cabbage we got in.

She suddenly reminded me that we could make this instead of the regular Cabbage Kootu or Cabbage Poricha Kootu. I was wondering how we have forgotten about this, as it’s one of those frequently made one a while ago.

It was only us when we planned, however, we had a surprise visit from FIL and I was wondering if he will like it. I managed a mini thali and this masala kura is quite healthy as very little oil is used to make this and uses regular healthy stuff in making this.

Cabbage Masala Kura

Cabbage Masala Kura

To be boiled

2 cups Cabbage finely chopped
1/2 cup Chana Dal

For the paste

2 tbsp Coconut grated
1 tsp Poppy Seeds

For the Gravy

2 tsp Cooking Oil
1/2 cup Onions
1 tsp Ginger Garlic paste
3 medium Tomatoes
1 tsp Red Chilli Powder
1 tsp Coriander Powder
A pinch Turmeric Powder
Salt to taste
1/2 tsp Garam Masala
Coriander leaves handful.

Boiling the Cabbage and Dal
Wash and soak the chana dal for 15 mins
Pressure cook the cabbage along with the drained chana dal for 2 whistles. Keep it aside for the pressure to fall down.

For the paste

Make a fine paste of the coconut along with poppy seeds with enough water and keep it aside.

For the gravy

Heat a nonstick pan with oil, saute the onions till slightly brown. Then add the ginger garlic paste, saute well.
Next, add the chopped tomatoes, cook in low flame till the tomatoes turn mushy, add salt and turmeric powder. Cook for 5 mins.
Then add the red chilli powder, coriander powder, and combine everything and cook for 5 mins.
Now add the boiled cabbage and chana, along with the ground coconut paste. Cook on high flame for 5 mins.
Add 1 cup water and bring to boil. Simmer for 5 to 7 mins, add garam masala and coriander leaves and switch off.
Serve with Rice or roti.

Cabbage Masala Kura

Cabbage Masala Kura is an Andhra gravy made with cabbage and chana dal in a coconut poppy seed base. Make a good side dish for rice and roti.

• CourseMain Dish – Gravies
• CuisineAndhra Pradesh
• By Cook MethodPressure Cooker, Stovetop
• OccasionLunch Box
• By DietHealthy Recipes
• Dish TypeGravy Side Dishes

Servings4 people

Prep Time10 mins

Cook Time15 mins

Ingredients

To be boiled

• 2cups Cabbage finely chopped
• 1/2cup Chana Dal

For the paste

• 2tbsp Coconut grated
• 1tsp Poppy Seeds

For the Gravy

• 2tsp Cooking Oil
• 1/2cup Onions
• 1tsp Ginger Garlic paste
• 3medium Tomatoes
• 1tsp Red Chilli powder
• 1tsp Coriander powder
• Apinch Turmeric powder
• Salt to taste
• 1/2tsp Garam Masala
• Coriander leaveshandful.

Instructions

Boiling the Cabbage and dal

1. Wash and soak the chana dal for 15 mins
2. Pressure cook the cabbage along with the drained chana dal for 2 whistles. Keep it aside for the pressure to fall down.

For the paste

1. Make a fine paste of the coconut along with poppy seeds with enough water and keep it aside.

For the gravy

1. Heat a nonstick pan with oil, saute the onions till slightly brown. Then add the ginger garlic paste, saute well.
2. Next add the chopped tomatoes, cook in low flame till the tomatoes turn mushy, add salt and turmeric powder. Cook for 5 mins.
3. Then add the red chilli powder, coriander powder, and combine everything and cook for 5 mins.
4. Now add the boiled cabbage and chana, along with the ground coconut paste. Cook on high flame for 5 mins.
5. Add 1 cup water and bring to boil. Simmer for 5 to 7 mins, add garam masala and coriander leaves and switch off.
6. Serve with Rice or roti.

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Posted in: Indian Cook