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Cabbage Masala Kura

Cabbage Masala Kura is an Andhra gravy made with cabbage and chana dal in a coconut poppy seed base. Make a good side dish for rice and roti.
Course Main Dish – Gravies
Cuisine Andhra Pradesh
By Cook Method Pressure Cooker, Stovetop
Occasion Lunch Box
By Diet Healthy Recipes
Dish Type Gravy Side Dishes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Srivalli

Ingredients

To be boiled

  • 2 cups Cabbage finely chopped
  • 1/2 cup Chana Dal

For the paste

  • 2 tbsp Coconut grated
  • 1 tsp Poppy Seeds

For the Gravy

  • 2 tsp Cooking Oil
  • 1/2 cup Onions
  • 1 tsp Ginger Garlic paste
  • 3 medium Tomatoes
  • 1 tsp Red Chilli powder
  • 1 tsp Coriander powder
  • A pinch Turmeric powder
  • Salt to taste
  • 1/2 tsp Garam Masala
  • Coriander leaves handful.

Instructions

Boiling the Cabbage and dal

  • Wash and soak the chana dal for 15 mins
  • Pressure cook the cabbage along with the drained chana dal for 2 whistles. Keep it aside for the pressure to fall down.

For the paste

  • Make a fine paste of the coconut along with poppy seeds with enough water and keep it aside.

For the gravy

  • Heat a nonstick pan with oil, saute the onions till slightly brown. Then add the ginger garlic paste, saute well.
  • Next add the chopped tomatoes, cook in low flame till the tomatoes turn mushy, add salt and turmeric powder. Cook for 5 mins.
  • Then add the red chilli powder, coriander powder, and combine everything and cook for 5 mins.
  • Now add the boiled cabbage and chana, along with the ground coconut paste. Cook on high flame for 5 mins.
  • Add 1 cup water and bring to boil. Simmer for 5 to 7 mins, add garam masala and coriander leaves and switch off.
  • Serve with Rice or roti.
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