Recipe of Types Of Cabbage List

Cabbage Koora

These cool weather crops form tight heads with either smooth, flat leaves or wrinkled, less tightly packed leaves in the case of savoy varieties.

Recipe Summary Cabbage Koora

This a very simple yet delicious Andhra recipe for cabbage koora (sabji). I like it so much that sometimes I eat it all by itself, like a salad with some yoghurt on the side. The spice here comes from the green chilis. Serve with rice.

Ingredients | Types Of Cabbage List

3 tablespoons cooking oil

2 dried red chile peppers, broken into pieces

1 tablespoon skinned split black lentils (urad dal)

1 teaspoon split Bengal gram (chana dal)

1 teaspoon mustard seed

1 sprig fresh curry leaves

1 pinch asafoetida powder

4 green chile peppers, minced

1 head cabbage, finely chopped

¼ cup frozen peas (Optional)

salt to taste

¼ cup grated coconut

Directions

Heat the oil in a large skillet over medium-high heat; fry the red chile peppers, urad dal, chana dal, and mustard seed in the hot oil. When the urad dal begins to brown, add the curry leaves and asafoetida powder; stir. Add the green chile peppers and continue cooking 1 minute more. Stir the cabbage and peas into the mixture; season with salt; cook and stir until the cabbage begins to wilt, but remains somewhat crunchy, about 10 minutes. Toss the coconut into the mixture and cook for 2 minutes more. Serve immediately.

Info | Types Of Cabbage List

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Cabbage Koora

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