cabbage curry for chapathi or puri or roti with step by step photos.
I prepare a besan or fried gram based gravy or curry as a side for chapathi and poori and we call it as the poori curry. It is very easy and quick to prepare than the usual curries like mixed vegetable curry and capsicum masala gravy. It is very easy to prepare, needs no special ingredients either. All it needs is onion and any optional vegetable like aloo or cabbage or green peas or chole or even bell pepper is fine. It can be prepared in less than 15 minutes time.
You can refer my potato sagu recipe for chapathi, puri curry which is similar to this curry.
This time I had a piece of cabbage left after I prepared the stir fried cabbage (cabbage vepudu), so I just used up to make this. As I already mentioned, you can go ahead with just onions too in case you have no veggies in hand. The onions or cabbage in the recipe should be kept Crunchy and not cooked fully. There will be no smell of the cabbage in the curry, since lemon juice is used. It is a no garlic recipe and needs no garam masala.
If you are health conscious to use fried gram as it is a high in carbs, you can use Besan (Chick Pea flour). Use enough hot green chilies for a better taste.
step by step photos on cabbage curry for chapathi, poori
find cabbage curry for chapathi recipe below
- 1 cup of chopped cabbage (do not chop it fine)
- 1 medium sized onion cubed
- 2 to 3 green chilies slit (adjust to suit your taste)
- 1 tbsp oil
- 1 sprig of curry leaves
- 1 inch ginger piece shredded or finely chopped (however you desire)
- Pinch of mustard
- Generous Pinch of cumin / jeera
- Few pepper corn
- Pinch of Hing
- Pinch of turmeric
- Salt to taste as needed
- 2 tbsp. fried gram or besan / chick peas flour / putnalu or senga pindi / hurikadale or kadale hittu (The more you use, more gravy you can make)
- Few drops of lemon juice to taste (optional)
- Few sprigs of coriander leaves chopped for garnish
- If using fried gram, make a fine powder. Mix the fried gram powder or besan with enough water to make a thin paste of pouring consistency. Make sure there are no lumps in the mix.
- Add turmeric and salt to this and mix well again. Set this aside.
- Heat a pan or casserole with oil, add cumin, mustard, and pepper corn. When they begin to splutter add ginger & curry leaves. Sauté for a min.
- Add chilies, onions & cabbage, fry for just 2 mins on a medium high flame.
- Pour water enough to cover the veggies and bring it to a boil.
- Let the onions and cabbage cook for just 1 to 2 mins. To keep them crunchy, do not cook them longer. If you like them to be soft and soggy, you can cook further to soften them.
- Pour the flour mix that is kept aside and mix well to prevent lumps. Now adjust the consistency by adding enough water. The curry thickens when it cools down. So adjust accordingly. If there is not enough water added to the curry, it becomes thick and lumpy. If it becomes too watery, you can add little more flour mix.
- After you add the flour mix, just bring it to a boil and when it reaches the desired consistency, off the heat. Add coriander leaves and lemon juice.
- Serve with Poori or Chapathi.