South Indian Cabbage With Yogurt
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 2tablespoons peanut oil or canola oil
- 2teaspoons black mustard seeds
- 2teaspoons split, peeled urad dal, or 1 teaspoon each urad dal and channa dal, soaked for 1 hour and drained (optional)
- 1½teaspoons cumin seeds, lightly toasted and ground
- 2dried red chilies, or ¼ to ½ teaspoon cayenne
- 2teaspoons ground coriander seeds
- ½teaspoon turmeric
- 1medium onion, cut in half root to stem, then thinly sliced across the grain
- 1small cabbage (or ½ large), cored and shredded
- Salt to taste
- 3 to 4tablespoons grated coconut (to taste)
- 1cup plain low-fat yogurt
Nutritional analysis per serving (6 servings)
97 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 3 grams protein; 168 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Advance preparation: You can make this through Step 1 several hours before you serve. Reheat, then stir in the yogurt.
Private Notes
Comments
This is a South Indian technique of using lentils as spices. When fried whole with the other spices they add a nutty taste and crunchy texture.
This is very different from Dal main dishes, where dals are boiled with water and cooked with spices, until soft, forming a substantial mail dish.
Not having fresh coconut on hand, I substituted coconut oil for the canola oil. The coconut flavor was noticeable. Also, I swirled a bit of tamarind paste into the yogurt. Nice flavor boost to the dish
Instead of coriander seeds , it is more flavorful if using coriander cumin seed powder .this is more tradional
This is a nice version of a classic South Indian technique. The authentic approach is to pop the mustard seeds over high heat; add cumin seeds only until the sizzle and pop; then add urad dal until it becomes light brown. Add red chili and turmeric at that point; coriander seeds are not traditionally used. The coconut at the end is key; it must be unsweetened but need not be fresh. I would use at least half a cup if not more. You can use this technique with many veggies- green beans are classic but I made it with Brussels sprouts recently and it was delicious!
Very nice homey, earthy Indian dish! Addition of curry leaves and upping the spices were great suggestions.
Yum! Really fast and foolproof recipe. I heated the yogurt in a bowl on tops of rice that had finished cooking. I didn’t use the dal but was delicious without. Used coconut oil rather than listed oil, and Greek yogurt because that’s what I had.