Best South Indian Cabbage With Yogurt Recipes

SOUTH INDIAN CABBAGE WITH YOGURT

South Indian Cabbage With Yogurt image

This spicy curry is inspired by a recipe by the cookbook author Madhur Jaffrey. I've seen other vegetarian recipes for cabbage cooked with dal (which I've made optional here, so you don't have to go to a special Indian market), spices and coconut, but this one is the only one I've seen that's enriched at the end with warmed yogurt. Make sure that you don't let the yogurt get too hot or it will curdle. For a vegan dish, omit the yogurt.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons peanut oil or canola oil
2 teaspoons black mustard seeds
2 teaspoons split, peeled urad dal, or 1 teaspoon each urad dal and channa dal, soaked for 1 hour and drained (optional)
1 1/2 teaspoons cumin seeds, lightly toasted and ground
2 dried red chilies, or 1/4 to 1/2 teaspoon cayenne
2 teaspoons ground coriander seeds
1/2 teaspoon turmeric
1 medium onion, cut in half root to stem, then thinly sliced across the grain
1 small cabbage (or 1/2 large), cored and shredded
Salt to taste
3 to 4 tablespoons grated coconut (to taste)
1 cup plain low-fat yogurt

Steps:

Heat the oil over medium heat in a 14-inch wok or 12-inch skillet, and add the mustard seeds and dal (if using). As soon as the mustard seeds begin to pop, add the cumin, chilies or cayenne, coriander seeds and turmeric. Stir together, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the cabbage. Cook, stirring, for one minute until it begins to wilt. Salt generously, stir together, cover and turn the heat to low. Cook for about eight minutes until the cabbage is just tender. Stir in the coconut, taste and adjust seasoning. Keep warm.
Place the yogurt in a bowl, and place the bowl in a pot of hot water. Stir until the yogurt is warm. Scrape into the pan with the cabbage, and fold in. Serve warm with rice.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 167 milligrams, Sugar 4 grams, TransFat 0 grams

SOUTH INDIAN CABBAGE AND CARROT

South Indian Cabbage and Carrot image

My mother-in-law taught me this simple, yet delicious dish. It works well with many different types of cuisines, and currently is the only way I can get my husband to eat cabbage.

Provided by KVasanth

Categories Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons rice bran oil
1 1/2 teaspoons whole cumin seeds
1 cup chopped red onion
1/2-1 teaspoon split Thai green chili (this really is just 1 green chili cut in half lengthwise)
1 teaspoon turmeric
1 cup carrot (cut into sticks)
2 1/2 cups shredded white cabbage
1/2 teaspoon salt

Steps:

Prepare chopped red onion and green chili, and set aside.
Over medium-high heat, heat the oil in a large pan. Once oil is hot, put in cumin seeds -these will start to sizzle and pop immediately. When they do, give them a stir and then add in the onion and green chili. Reduce heat to medium and cook mixture until slightly browned.
Add tumeric to onion mixture and incorporate well.
Add carrots, and stir well to coat. Reduce heat to medium-low and cook covered for 5 minutes, stirring occasionally.
Add cabbage and salt, carefully folding it in so that as much as possible has come in contact with the carrot mixture. Cover, and cook for 10-15 minutes, stirring occasionally until cabbage is soft and everything is incorporated. Serve.

Nutrition Facts : Calories 84.3, Fat 5.7, SaturatedFat 1.1, Sodium 257.9, Carbohydrate 8.4, Fiber 2.2, Sugar 4, Protein 1.3