South Indian Cabbage With Yogurt
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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.
Tip
- Advance preparation: You can make this through Step 1 several hours before you serve. Reheat, then stir in the yogurt.
Private Notes
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Cooking Notes
S
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.
DNcgo
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
LiveToFish
add more turmeric. the yellow toned downed with the yogurt and white cabbage is beautiful.
Chandra
Instead of coriander seeds , it is more flavorful if using coriander cumin seed powder .this is more tradional
S
ps to my above.
So, for the South Indian spicing technique, yes you only use 1 or 2 tsps of Dal.
For main dish Dal, you use 1 or more cups, depending on how many servings you want. Plus around 4 cups of water for each cup of Dal.
Chelsea Hodge
This is my new favorite way to make cabbage (especially because I am always looking for veggie dishes that have protein in them). Adding the yogurt at the end made it oh so rich and creamy, especially because we used full fat Greek yogurt. Adding carrots with the onions would be a great way to add more veggies to this incredible dish.
zimmergasse
Very nice homey, earthy Indian dish! Addition of curry leaves and upping the spices were great suggestions.
MeBoat
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.
Daniel
1 tsp tumeric
Elisabeth Moise
I didn't have lentils, so I used yellow mung bean - really fun to use as a spice! Very tasty and easy to make
Chelsea
Delicious cooked mostly as-is, though we turned down the heat using Aleppo pepper instead of red chili. However, you don’t have to pre-heat the yogurt to avoid it curdling. Just turn off the heat on the cabbage for five minutes, then spread the yogurt around the top, wait about a minute and stir together and serve immediately. Save yourself the step ;)
Gam
If you can find them, dried or fresh curry leaves make a wonderful authentic addition. Add the curry leaves at the same time as the cumin. Also substituting 1/4 cup of coconut milk for grated coconut yields good results as well.
Gam
Thought to try this since I had a head of cabbage hanging out in my refrigerator for 2weeks. Having lived 7 years in India, I was a bit skeptical, but hopeful. In the end the dish turned out wonderfully authentic and delish, even though I didn’t have some key ingredient on hand. I substituted mustard seeds with 1tsp of mustard oil, fresh coconut with 1/3 cup light coconut milk and onions with green parts of leeks.I added a touch extra turmeric and cumin for good measure. Kids loved it.
K Walker
Is this Thoran?
Chelsea Hodge
This is my new favorite way to make cabbage (especially because I am always looking for veggie dishes that have protein in them). Adding the yogurt at the end made it oh so rich and creamy, especially because we used full fat Greek yogurt. Adding carrots with the onions would be a great way to add more veggies to this incredible dish.
Robyn
I didn't have and could not find urad dal, so I used yellow split peas. I used 1/2 cup and I soaked them for 4-5 hours. They were perfect and not hard after following the instructions for the rest of the recipe. They added a great texture to the dish. My family loved it. Next time, I will use coriander powder instead of whole coriander. It was a little intense to bite into a whole bit at once.
DNcgo
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
Chandra
Instead of coriander seeds , it is more flavorful if using coriander cumin seed powder .this is more tradional
Melissa
I feel like I'm missing something... Dal are lentils. The recipe calls for 2 teaspoons of Dal. Is that right? 2 Teaspoons of Urad Dal will just get lost in a whole head of cabbage and a cup of yogurt. Any advice/thoughts?
S
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.
S
ps to my above.
So, for the South Indian spicing technique, yes you only use 1 or 2 tsps of Dal.
For main dish Dal, you use 1 or more cups, depending on how many servings you want. Plus around 4 cups of water for each cup of Dal.
LindaL
Easy and tasty. The urad dal added interesting texture. I would make it again.
PF
This recipe was very tasty. It needed some kind of sour/ tangy flavor to it for extra kick. I suggest adding some lemon juice.
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