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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 232 Calories

Ingredients

• salt to taste
• 1 teaspoon mustard seed
• 1 pinch asafoetida powder
• 2 dried red chile peppers, broken into pieces
• 1 head cabbage, finely chopped
• 1 tablespoon skinned split black lentils (urad dal)
• 1 sprig fresh curry leaves
• 1 teaspoon split Bengal gram (chana dal)
• 3 tablespoons cooking oil
• 4 green chile peppers, minced
• ¼ cup frozen peas (Optional)
• ¼ cup grated coconut

Recipe Instructions

Step 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.