Cabbage & Buttermilk Curry Recipe
Description
Cabbage & Buttermilk Curry is a vibrant and comforting dish inspired by the traditional Gujarati kadi. This unique creation, passed down from my mother, features shredded cabbage simmered in a spicy, tangy buttermilk base. It is a delightful combination of flavors—mildly spicy, creamy, and aromatic—making it a perfect dish to enjoy with hot chapati, phulka, or steamed rice. Not only is it a delicious addition to your lunch table, but it is also a healthy, gluten-free option that’s light yet filling.
Cuisine
Indian
Course
Lunch
Diet
Gluten-Free
Ingredients
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi / Muttaikose) | 1 medium-sized, shredded |
| Green Chillies | 4, slit |
| Mustard Seeds (Rai / Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Oil | For tadka (tempering) |
For Buttermilk Curry:
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 1 cup |
| Gram Flour (Besan) | 3 tablespoons |
| Water | 1/2 cup |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4
Instructions
-
Prepare the Ingredients
Begin by prepping all the ingredients needed for the curry. Shred the cabbage finely and slit the green chillies. Set aside. In a separate bowl, whisk the curd (yogurt) with the gram flour and water to make a smooth buttermilk mixture. Keep this aside. -
Tadka (Tempering)
Heat a kadai (wok) or deep frying pan over medium heat and add oil. Once the oil is hot, add the mustard seeds. Allow them to splutter—this should take about 30 seconds. -
Add Aromatics
Immediately add a pinch of asafoetida (hing), followed by turmeric powder and salt. Stir well to combine the spices. -
Cook the Cabbage
Add the shredded cabbage to the pan and sauté it for about 2 minutes. This quick sauté will allow the cabbage to soften slightly while absorbing the flavors of the spices. -
Prepare the Buttermilk Curry
While the cabbage is cooking, whisk together the curd, gram flour, and water in a separate bowl until smooth. Once the cabbage is sautéed, pour the prepared buttermilk mixture into the pan with the cabbage. Stir well to combine. -
Cook the Curry
Let the buttermilk mixture come to a gentle boil, stirring occasionally to ensure it doesn’t stick to the bottom of the pan. Once it starts to simmer and thicken, reduce the heat and let it cook for 2–3 minutes. -
Final Touch
Once the curry has thickened to your desired consistency, switch off the heat. Garnish with freshly chopped coriander leaves for an extra burst of flavor and freshness. -
Serve
Serve the Cabbage & Buttermilk Curry hot with chapati, phulka, or plain cooked rice. The creamy buttermilk curry pairs beautifully with the soft, tender cabbage, creating a satisfying and wholesome meal.
Tips for Best Results:
- For a spicier kick, add more green chillies or a pinch of red chili powder.
- If the curry gets too thick, simply adjust the consistency by adding more water to the buttermilk mixture before combining with the cabbage.
- To make the curry even richer, you can temper the mustard seeds in ghee (clarified butter) instead of regular oil.
Enjoy this easy and flavorful Cabbage & Buttermilk Curry, a dish that brings the heart of Gujarati cuisine to your table with minimal effort and maximum taste!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | ~5g |
| Carbohydrates | ~18g |
| Fat | ~8g |
| Fiber | ~3g |
| Sodium | ~200mg |
(Note: Nutritional values are approximate and may vary depending on specific ingredients used.)
This Cabbage & Buttermilk Curry is a beautiful blend of comfort and health, perfect for those looking for a simple, yet flavorful dish that satisfies the soul without compromising on taste!
