Cabbage Masala Kura

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

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.

Print Recipe
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.
Cabbage Masala Kura
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Rating: 0
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Rate this recipe!
Prep Time 10 mins
Cook Time 15 mins
Servings
people
Ingredients
To be boiled
For the paste
Prep Time 10 mins
Cook Time 15 mins
Servings
people
Ingredients
To be boiled
For the paste
Cabbage Masala Kura
Votes: 0
Rating: 0
You:
Rate this recipe!
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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11 comments

  1. That’s a very interesting recipe . I have never made cabbage in gravy , and this one has delicious flavours , the channa daal and coconut must be giving it a wonderful dimension . And of course that Thali looks fantastic .

  2. This cabbage masala kura has come at a right time. I have a cabbage lying in the fridge and was thinking about using it. But there is no taker of cabbage. With all those masala, coconut and poppy seeds it must be tasting wondrous. Lemme give it a try😊

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