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South Indian Cabbage With Yogurt

5.0(244)

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.

by Martha Rose Shulman

Open original recipe

IndianEasy, Quick, Weeknight, Side Dish

Servings

6 servings

Total time

25 min

Calories / serving

97 kcal

Ingredients (12)

serves

2 tablespoons peanut oil or canola oiloil
2 teaspoons black mustard seedsblack-mustard-seed
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 groundcumin
2 dried red chilies, or 1/4 to 1/2 teaspoon cayenne
2 teaspoons ground coriander seedscoriander
1/2 teaspoon turmericturmeric
1 medium onion, cut in half root to stem, then thinly sliced across the grainonion
1 small cabbage (or 1/2 large), cored and shreddedcabbage
Salt to tastesalt
3 to 4 tablespoons grated coconut (to taste)coconut
1 cup plain low-fat yogurtyogurt

Instructions (2 steps)

01Heat 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.