Cabbage & Buttermilk Curry (Recipe In English)
Cabbage and Buttermilk Curry, a traditional Indian dish, is light, flavorful, and absolutely comforting. This dish is a wonderful blend of cabbage cooked with spices and the rich, tangy flavor of buttermilk. Ideal for a light lunch or a side dish, this curry is quick and easy to make, requiring just a few simple ingredients. Pair it with your favorite roti or rice, and it’s sure to be a family favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage (finely chopped) | 1 medium-sized head |
| Green chilies (chopped) | 4 |
| Mustard seeds | 1 teaspoon |
| Asafoetida (hing) | A pinch |
| Turmeric powder | 1/2 teaspoon |
| Salt | To taste |
| Oil | For tempering |
| Buttermilk (curd-based) | 1 cup |
| Besan (chickpea flour) | 3 tablespoons |
| Water | 1/2 cup |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 3
Cuisine: Indian
Course: Lunch
Diet: Gluten-Free
Instructions
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Prepare the Ingredients: Begin by gathering all the ingredients and chopping the cabbage and green chilies. Set them aside.
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Tempering the Spices: In a pan, heat some oil over medium heat. Add the mustard seeds. Once they start to crackle, add a pinch of asafoetida (hing), turmeric powder, and salt. Stir for about 30 seconds to allow the spices to release their flavors.
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Cooking the Cabbage: Add the chopped cabbage and green chilies to the pan. Stir well and cook for about 2 minutes, allowing the cabbage to soften slightly.
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Prepare the Buttermilk Mixture: In a separate bowl, whisk together the buttermilk, besan (chickpea flour), and water until smooth and free of lumps. This mixture will form the base of the curry.
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Combine Everything: Pour the buttermilk mixture into the pan with the cabbage. Stir thoroughly to combine. Bring the mixture to a gentle boil. Once it starts to simmer, reduce the heat and let it cook for an additional 2-3 minutes. Adjust the seasoning, adding more salt if needed.
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Finishing Touches: Turn off the heat once the curry has thickened slightly and the cabbage is cooked through.
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Serve: Serve your warm Cabbage and Buttermilk Curry with roti (Indian flatbread) or rice for a complete meal. You can pair it with Aloo Gobi (potato and cauliflower curry) and Boondi Raita (yogurt with crispy fried gram flour balls) to enhance the flavors.
This Cabbage & Buttermilk Curry is the perfect light and nutritious dish for those seeking a gluten-free, vegetarian meal. The tangy buttermilk pairs beautifully with the mild heat from the green chilies, and the besan adds a subtle richness to the curry. It’s a great way to enjoy cabbage in a completely new and delicious way!
