Celebrating Autumn Cabbage: 5 C’s = A+

Chana dal
Curry leaf Tadka

The 5 C’s. When combined and cooked together would create an A+ dish.

This great cabbage curry is a childhood favorite. The refreshing flavor of a full-grown fall cabbage is accentuated by the addition of carrot and coconut sweetness, nutty chana dal crunchiness and curry leaf tadka’s ethereal aroma.

Served over couscous, chapati or rice, the 5 C’s makes a delicious and complete meal. It’s great all on its own too. This quick and easy recipe will be even more convenient if a mandoline or food processor is used to shred the cabbage and carrots.

Cabbage with Carrot Curry

Cabbage and Carrot with Indian Spices
(for two or four – for two or one meal)

Cabbage: Shred 1 small cabbage, about 6 cups
Carrot: Peel the skins and grate carrots, about 2 cups
Coconut: grate the fresh coconut, about 2 tablespoons
Chana dal: 2 tablespoons, Rehydrate by soaking in water for 30mts.
For Curry Leaf Tadka: 1 tablespoon peanut oil, 1 sprig of fresh curry leaves and from masala dabba, a pinch each – cumin and mustard seeds
Onion: 1, finely chopped
Spices: Turmeric, salt and chilli flakes – to taste

Heat the oil in a large skillet over medium-high heat. Add curry leaves and toast to gold. Add cumin and mustard seeds and when seeds start to pop, add the onion and chana dal. Saute, stirring often until they are light brown.

Stir in cabbage and carrot. Saute until cabbage has slightly wilted. Add coconut, turmeric, salt and chilli flakes. Mix well and cook for another five minutes on medium heat. Turn off the heat before the whole thing turns into a mush pile. You know what cabbage says – If you want to love cabbage, eat it raw or cook it just right – but don’t over cook it.

Serve the curry hot over couscous/chapati, or with rice and dal for tasty meal.

Ā© Recipe and Photos Copyright 2009 Indira Singari.


14 Responses to “Celebrating Autumn Cabbage: 5 C’s = A+”

  1. Gauri says:

    i have never tried this combination before.. looks great

  2. rashmi says:

    nice one…will surely try it…

  3. Sonia says:

    AA+ šŸ™‚

  4. Nirmala says:

    Thats my favorite combo sans the spices. Amma usd to make a combo of cabbage, carrot and green peas which my father calls as “congress curry” šŸ˜‰ I love this combo veyr much! Thanks for kindling old memories Indira!

  5. Ranjan says:

    Sounds lovely, have never tried it with coconut and curry leaves. Must try. Think where I go wrong is over cooking it!

  6. Vidya says:

    It is heavenly Indira. Definitely an A+ dish. Reminds me of my amma’s koottu – hers is a semi thick gravy, with jeera, coconut and chillies ground together. Beautiful picture as always.

  7. BDSN says:

    can’t wait to try the 5C recipe as i have all ingredients readily avl in my kitchen….

  8. Cilantro says:

    I am not a big fan of carrots so I prefer adding them in with a combination with other veggies like this recipe. Looks like our poriyal recipe with coconuts and the dhal.

  9. Lubna Karim says:

    Wow…that’s an yummmy recipe…..

  10. Anu says:

    Cheti ruchi. That must be it..

    The recipe is very similar to what I generally do, but when I actually made your recipe, it actually showed your cheti ruchi.

    Thanks for a fantastic lunch!

  11. DK says:

    Looks wonderful Indira. Never really thought of combining Carrots with cabbage! I think I will try this recipe with brussel sprouts.

  12. Viji says:

    A very colourful and yummy looking curry.The 5C’S are always a good and healthy team.

  13. jennyccy says:

    It look delicious. I have tried few dishes very similar to this one. But it was without the coconut and curry leaf.

  14. Sunitha says:

    Hi Indira,

    Will the cabbage and carrot get cooked in that one spoon of oil.Do i need to add any water?
    Pls let me know,iam longing to try out this recipe.As usual the picture is superb.

Leave a Reply

Staypressed theme by Themocracy