Andhra Style Cabbage Curry is known as Kura or Koora Cabbage in the state. The curry leaves, chana dal and urad dal is used for the tadka in this recipe. After which the curry gets its flavour by adding many spices. The use of fry dal and curry leaves differentiates it from the recipe of North India.
Ingredients for Andhra Cabbage Curry :
500 grams cabbage (patta gobi)
2 green chillies, chopped
1/2 t-spoon cumin seeds (jeera)
1 table-spoon Mustard seeds (Rai)
1/2 table-spoon Chana Dal
1/2 table-spoon Urad seeds
a pinch of Hing (Asafoetida)
1/2 t-spoon turmeric powder
1/2 t-spoon red chili powder
1/2 t-spoon coriander powder (dhaniya powder)
15-20 Curry Leaves (Kadhi Patta)
2 table-spoon oil
1 t-spoon Salt or As per taste
water to boil
How to make Andhra Cabbage Curry :
- Shred the cabbage coarsely. Parboil Cabbage in sufficient amount of water by adding a little salt to it. Drain water and keep it aside.
- Heat oil in a pan. Add curry leaves, cumin seeds, Chana dal, Urad dal, Hing and Mustard seeds. Cook for 2-3 minutes on medium heat.
- Add Parboiled cabbage, stir well. Add green chillies, red chili powder, coriander powder, turmeric powder and salt. Simmer it by covering the lid. Cook until done. Stir occasionally.
- Turn off the heat. Serve Andhra Cabbage Curry hot with rice.