Andhra Style Cabbage Curry

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Imagine how would it be – the combination of simple and tender taste of cabbage with a unique taste of mustard seeds. Hmmmm.. yummy and very different …:D. this is how it looks like...

This Andhra style recipe is popularly known as “ Cabbage Aava pettina Koora” – especially made during marriages and important ceremonies in coastal Andhra. It’s a simple, healthy and No-mess, No-fuss curry.

Here it goes…

Ingredients:

Cabbage (medium size) - 1
Mustard seeds - 1 tbsp
Red Chillies - 2
Salt - to taste
Turmeric - 1/4 tbsp
Water - to boil
Green Chillies - 2
Curry leaves - few
Chilli powder - 1/4 tbsp (optional)

For Tadka:

Chana Dal - 1/2 tbsp
Urad seeds - 1/2 tbsp
Hing - a pinch
Oil - 1 tbsp
Jeera - 1/2 tbsp

Preparation:

1. Finely chop the cabbage and cook it with water, salt and turmeric. Drain the water and keep aside.
2. Grind the mustard seeds with red chillies into a fine powder. Its preferred not to roast them.
3. Heat the oil in a pan and put the ingredients for Tadka and finely chopped green chillies. Then add the cooked cabbage and season it with salt and chilli powder.
4. Then finally add the ground mustard powder & curry leaves and cook for 2-3 mins on low heat.

It tastes good with both chapathi/roti and rice.

This is my entry for the Think Spice : Mustard event hosted by dear Sunita. Thanks to her for such a lovely event.

Adieu for now ppl..:))