South Indian Cabbage With Yogurt Recipes

SOUTH INDIAN CABBAGE WITH YOGURT

South Indian Cabbage With Yogurt image

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.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons peanut oil or canola oil
2 teaspoons black mustard seeds
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 ground
2 dried red chilies, or 1/4 to 1/2 teaspoon cayenne
2 teaspoons ground coriander seeds
1/2 teaspoon turmeric
1 medium onion, cut in half root to stem, then thinly sliced across the grain
1 small cabbage (or 1/2 large), cored and shredded
Salt to taste
3 to 4 tablespoons grated coconut (to taste)
1 cup plain low-fat yogurt

Steps:

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.
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.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 167 milligrams, Sugar 4 grams, TransFat 0 grams

INDIAN CABBAGE AND CARROTS

Indian Cabbage and Carrots image

A sweet and spicy way to use up that leftover cabbage. This is my everyday version of Madhur Jaffrey's Sambhara. If you like Indian food, definitely pick up one of her cookbooks!! So good and so simple.

Provided by Stephanie in Pittsb

Categories Vegetable

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 lb cabbage, cored and shredded
3/4 lb carrot, grated
1 jalapenos or 1 serrano pepper, cut into thin strips
4 tablespoons vegetable oil
1 tablespoon yellow mustard seeds or 1 tablespoon black mustard seeds
1 whole dried red chili
1 1/4 teaspoons salt
1/2 teaspoon sugar
1/4 cup fresh cilantro, chopped
1 tablespoon lemon juice

Steps:

Heat oil in a wok or deep, wide skillet over a medium-high flame.
When hot, put in mustard seeds.
As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
Stir once.
Within seconds the chili will turn dark red.
Put cabbage, carrots, and hot pepper in the pan.
Turn the heat down to medium and stir the vegetables for about 30 seconds.
Add salt, sugar and cilantro.
Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
Stir in lemon juice.
Remove red chili and serve.
Note: You may want to have a lid handy for when the mustard seeds begin to pop.
They're hot little projectiles before they're mixed with the veggies.

SOUTH INDIAN CABBAGE WITH YOGURT

SOUTH INDIAN CABBAGE WITH YOGURT image

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons peanut oil or canola oil
2 teaspoons black mustard seeds
2 teaspoons urad dal, or 1 teaspoon each urad dal and channa dal (optional)
1 1/2 teaspoons cumin seeds, lightly toasted and ground
2 dried red chilies, or 1/4 to 1/2 teaspoon cayenne
2 teaspoons ground coriander seeds
1/2 teaspoon turmeric
1 medium onion, cut in half root to stem, then thinly sliced across the grain
1 small cabbage (or 1/2 large), cored and shredded
Salt to taste
3 to 4 tablespoons grated coconut (to taste)
1 cup plain low-fat yogurt

Steps:

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. 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.

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