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Cabbage Koora

Cabbage Koora

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
SUSMITA

SUSMITA

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.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

DiamondGirl amanecer
14

DiamondGirl amanecer

9/21/2011

This is a good recipe for cabbage. I had cabbage to use up and this recipe caught my eyes. I didn't have chana dal and peas, so omitted them, but used onion. Delicious and easy to make too.

AR
6

AR

11/11/2010

Excellent, healthy and delicious!

Jessica.nemec
0

Jessica.nemec

12/15/2013

Delicious and flavorful!

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