South Indian Cabbage And Carrot – a delicious recipe with rice bran oil, cumin seeds, red onion, green chili, turmeric, carrot. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Prepare chopped red onion and green chili, and set aside.
2
Over medium-high heat, heat the oil in a large pan. Once oil is hot, put in cumin seeds -these will start to sizzle and pop immediately. When they do, give them a stir and then add in the onion and green chili. Reduce heat to medium and cook mixture until slightly browned.
3
Add tumeric to onion mixture and incorporate well.
4
Add carrots, and stir well to coat. Reduce heat to medium-low and cook covered for 5 minutes, stirring occasionally.
5
Add cabbage and salt, carefully folding it in so that as much as possible has come in contact with the carrot mixture. Cover, and cook for 10-15 minutes, stirring occasionally until cabbage is soft and everything is incorporated. Serve.
87
kcal
Calories
1
g
Fat
19
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons rice bran oil, 1 1/2 teaspoons whole cumin seeds, 1 cup chopped red onion, 1/2 - 1 teaspoon split Thai green chili (this really is just 1 green chili cut in half lengthwise), and more.
Yes, South Indian Cabbage And Carrot falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
