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Cabbage Koora

By: SUSMITA  Supporting Member (Click to learn more about Supporting Membership)
"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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Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 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
  • 1/4 cup frozen peas (optional)
  • salt to taste
  • 1/4 cup grated coconut

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 232 | Total Fat: 12.3g | Cholesterol: 0mg

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