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This recipe tastes good with rice and roti.
1/2 Kg-Cabbage
Lemon sized-Tamarind
Salt-To taste
2 tsp-Oil
1 tsp- Bengal gram
1 tsp-Cumin seeds
2 tsp-Mustard seeds
3-Green chilies
4-red dried chilies
1 pod- Curry leaves
2 tsp- Sesame seeds
A pinch- Turmeric Powder
1/2 bunch-Coriander leaves
  • Clean and shred the cabbage and keep it aside. Also, chop the green chilies.
  • Soak the tamarind for 10-15 mins.
  • Take sesame seeds, 1 tsp mustard seeds and 3 red dried chilies in a dry pan and let it fry until the nice smell comes out. Let it cool down and transfer it to the mixer jar and blend it to a nice powder.
  •  Extract juice from the socked tamarind. Now boil the cabbage in the tamarind juice (add some water until the cabbage is dipped) with salt. After 10-15 min when the cabbage is tender and soft, off the stove and drain the cabbage and keep it aside.
  •  Heat oil in a frying pan. Add bengal gram, cumin seeds, mustard seeds, green chili slices, red dried chili pieces, curry leaves and let it pop.
  •  Add boiled cabbage to it and mix it well let it fry until the water evaporate, mix in between and off the stove.
  • When the curry is completely cool add the blended powder to it and adjust the salt to your taste.
  •  Add seasoning powder only when the curry is cool.