South Indian Cabbage With Yogurt Recipe

Name: South Indian Cabbage With Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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).
2
As soon as the mustard seeds begin to pop, add the cumin, chilies or cayenne, coriander seeds and turmeric.
3
Stir together, and add the onion.
4
Cook, stirring, until it begins to soften, about three minutes.
5
Add the cabbage.
6
Cook, stirring, for one minute until it begins to wilt.
7
Salt generously, stir together, cover and turn the heat to low.
8
Cook for about eight minutes until the cabbage is just tender.
9
Stir in the coconut, taste and adjust seasoning.
10
Keep warm.
11
Place the yogurt in a bowl, and place the bowl in a pot of hot water.
12
Stir until the yogurt is warm.
13
Scrape into the pan with the cabbage, and fold in.
14
Serve warm with rice.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, South Indian Cabbage With Yogurt falls under the General 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.

That's it — enjoy your meal!

South Indian Cabbage With Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions