Cabbage Aava pettina Koora (Cabbage in fried mustard paste)

Submitted by

Sobha Siripurapu (Eastern Michigan University)


1/2 kg cabbage
2 tbsp mustard seeds
2 red chillies
1 pinch turmeric
1 1/2 tbsp tamarind pulp
Salt to taste

For the seasoning:
1/4 tsp mustard
2 red chillies
A few curry leaves
2 green chillies (cut into small pieces)
3 tbsp oil
(these last two ingredients need to be fried and have to be crunchy)
1 tbsp Bengal gram
1 tsp black gram

Serving size


Measuring units


Cooking Instructions

Cut the cabbage finely and cook with salt and turmeric. Drain the water (if any). Grind the mustard seeds and two red chillies into a fine paste. Heat the oil in a kadai and add mustard seeds (wait until mustard seeds splutter and then add the following) black gram, Bengal gram and 2 red chillies; add curry leaves and cut green chillies, mustard paste (fry it a little bit, tastes good that way). Finally add the cooked cabbage and tamarind pulp and cook for about 8 minutes. Goes well with rice or plain chapathis.