South Indian Cabbage With Yogurt Recipes

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.

Steps:

• Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and saute for 1 minute. Stir in garlic and cumin seeds and stir-fry for 1 minute. Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.

Steps:

• Heat the oil.
• Add the cumin and mustard seeds.
• Add the asafoetida powder.
• Add ginger, garlic, chillies and onions.
• Cook till the onions are a little soft.
• Add the cabbage.
• Add salt and turmeric powder.
• Cook till the consistency which you like your cabbage to be cooked. *I cook about 5 minutes because I like my cabbage crunchy.
• Add chopped cilantro.
• Serve with Indian bread.
• Variations:.
• I have these variations which I use depending on what I am in the mood for
• 1. Add chopped tomato along with the onions.
• 2. Add boiled, diced potatoes.
• 3. Add grated fresh coconut or dry coconut with the cabbage.

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.