Cabbage and Pea Curry
- Total Time: 35 mins
- Yield: 4 1x
Description
This mildly spiced mixture of cabbage and peas gets a rich texture and taste from the addition of fresh coconut and poppy seeds.
Ingredients
- Cabbage- two cups (480 ml), finely chopped
- Fresh or frozen Greeen peas- 1 cup (240 ml)
- Salt to taste
- Water as required
For the ground paste
- Green chilies- 1-2
- Poppy seeds- 1tbsp
- Freshly grated coconut- 3 tbsp
- Ginger- 1/2″piece, grated
- Turmeric- 1/4tsp
- Coriander leaves- 1tbsp
For the seasoning:
- Oil- 2tbsp (30 ml)
- Mustard seeds- 1tsp
- Urad dal- 1tbspn
- Chana dal- 1tbspn
- Curry leaves- 1 sprig
- Asafetida- a pinch
Instructions
- Grind the six ingredients listed under the “ground paste” to a find paste and keep aside.
- Heat oil in a thick bottomed pan and add the mustard seeds, once they pop, add the urad dal and chana dal and fry till they turn brown. Stir in the curry leaves and asafetida and fry for a few seconds more.
- Add the green peas and fry for a few seconds. Then add the chopped cabbage and fry for 2-3 mins more.
- Stir in the ground paste and salt fry for two more min. Add one to one and a half cups of water and cook covered for 10-15min or until the cabbage is completely cooked
- Take off the heat and serve hot with rice or rotis.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 130
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Frequently Asked Questions
What is the purpose of the ground paste with coconut and poppy seeds?
The ground paste — made from green chilies, 1 tbsp poppy seeds, 3 tbsp freshly grated coconut, ginger, turmeric, and coriander leaves — is the flavor and thickening core of this South Indian curry. The coconut and poppy seeds grind into a creamy base that gives the dish its rich texture, while the fresh ginger and turmeric provide the characteristic aroma.
What is asafetida and do I need to include it?
Asafetida (hing) is a pungent dried resin used in very small amounts — just a pinch — in the seasoning step. It adds an onion-garlic-like depth to the tadka oil along with mustard seeds, urad dal, chana dal, and curry leaves. It’s a standard South Indian tempering ingredient; if unavailable, omit it rather than substitute, as only a pinch is used.
