Cabbage and Buttermilk Curry Recipe (Indian Style)
Description:
This delightful dish combines the goodness of cabbage and buttermilk, prepared in a manner similar to a Gujarati kadhi. The cabbage is cooked with a blend of spices and tangy buttermilk, resulting in a comforting and flavorful curry. This dish pairs wonderfully with either rice or roti, making it a perfect choice for lunch or dinner. It is not only easy to make but also incredibly tasty, offering a light yet satisfying meal option for those looking to enjoy a gluten-free, nutritious dish.
Cuisine: Indian
Course: Lunch
Diet: Gluten-Free
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Cabbage | 1 medium-sized cabbage (finely shredded) |
| Green Chilies | 4, finely chopped |
| Mustard Seeds | 1 tsp |
| Asafoetida (Hing) | A pinch |
| Turmeric Powder | 1/2 tsp |
| Salt | To taste |
| Oil | For tempering |
| Yogurt (Buttermilk) | 1 cup |
| Gram Flour (Besan) | 3 tbsp |
| Water | 1/2 cup |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Instructions:
-
Prepare the Ingredients:
Start by preparing all the ingredients for the curry. Finely shred the cabbage, chop the green chilies, and set them aside. In a small bowl, whisk together the yogurt, gram flour (besan), and water until smooth. Set this mixture aside to be added to the curry later. -
Tempering the Spices:
In a large pan or kadai, heat oil over medium heat. Once the oil is hot, add the mustard seeds. Allow them to splutter. Then, add the asafoetida (hing), turmeric powder, and salt. Stir briefly to combine the spices. -
Cooking the Cabbage:
Add the shredded cabbage and chopped green chilies to the pan. Stir well and cook the cabbage for about 2 minutes until it starts to soften. -
Adding the Buttermilk Mixture:
Next, add the whisked yogurt and gram flour mixture into the pan with the cabbage. Stir everything together, ensuring that the cabbage is evenly coated in the buttermilk and spice mixture. -
Simmering:
Allow the curry to come to a gentle boil. Once it starts to simmer, reduce the heat and let it cook for about 5–7 minutes, stirring occasionally. The cabbage should soften and the flavors should blend together beautifully. -
Final Touches:
Once the curry has thickened slightly and the cabbage is tender, remove the pan from the heat. Your delicious Cabbage and Buttermilk Curry is now ready to be served. -
Serving Suggestions:
Serve the Cabbage and Buttermilk Curry hot with steamed rice, roti, or paratha. For an added touch, enjoy it alongside a side of potato and cauliflower curry, boondi raita, or a simple cucumber salad for a wholesome and satisfying meal.
This dish is an excellent option for a quick and healthy lunch or dinner, offering a unique blend of flavors with the tanginess of buttermilk and the mild sweetness of cooked cabbage. It is perfect for anyone following a gluten-free diet or simply looking to enjoy a light, vegetarian Indian curry.
