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Tastes good with rice, roti and can even as a snack
1/2 Kg-Cabbage
3-Green chilies
1 cup-Bengal gram
1 cup-Milk
2 tsp-Black gram
2 tsp-Coconut powder
1/2 bunch-Coriander leaves
2 tsp-Oil
Salt-To taste
A pinch-Turmeric powder
½ tsp Mustard seeds
1/2tsp Jeera
½ tsp black gram
1pod-Curry leaves

  • Chop, clean cabbage. Soak bengal gram and keep it aside. (for 1hr)
  •  Chop onions, green chilies in to small slices.
  •  Heat oil in a pan. Add mustard seed jeera Bengal gram let it pop and now add curry leaves, green chili and onion slices to it and fry them for 5-6 minutes.
  •  Add cabbage and soaked bengal gram by removing the water along with milk and close it with a lid and let it cook until it is soft. Once the dal and cabbage is boiled remove the lid.
  • Let it cook until milk evaporates.
  •  Add coconut powder, salt, turmeric powder and fry it for few more minutes.
  • Put off the flame now and garnish it with coriander leaves.
  •  Serve it with rice.
  •  Pepper rasam suits as the best side dish for this curry.
  •  Don’t let it fry for long time after coconut is added.