Sabzi is an Indian side dish which is mainly made using one or more vegetable. It is called by different names like Palya or Poriyal in different parts of India. You can see there is variation in ingredients, taste, and aroma in one single vegetable sabzi form place to place in throughout India. That is the culinary magic of our country. I always love to try different types of Sabji in my daily menu either for lunch or dinner. I feel bored to eat the same type of Sabzis using repeated ingredients. You can see more Sabzi or curry recipe in my website. When I was googling, I found this simple Cabbage Sabzi recipe from Sailu’s Kitchen.
I liked the variation she did for this Cabbage Sabji. She used Coriander, Ginger and Coconut. These ingredients give more taste to the Sabji and also the Coriander leaves enhance the aroma. I did slight changes from her recipe. She uses soaked Channa Dal in the sabzi, but I used the dried one in the Seasoning part itself. It becomes soft while the Cabbage is cooking. If you have time to soak the channa dal or if you feel it will be hard to bite, soak and use Channa Dal in the Sabji. Preparation is an easy task consisting of little grinding. Do not use water while grinding the ingredients. Just do the coarse paste and add this to the cooked cabbage while still frying. This Cabbage Sabzi goes well with Curd rice and also with Chapati.
Cabbage Sabzi – Using Coriander Leaves Ingredients:
- Chopped Cabbage – 2 Cups
- Turmeric Powder – 1/4 tsp
- Sugar – 1/4 tsp (optional)
- Lemon Juice – 1/2 tsp
- Grated Coconut – 1/4 Cup
- Green Chillies – 2
- Ginger – 1/2 inch
- Coriander Leaves – (as much we like to add)
- Oil – 1 Tbsp
- Mustard Seeds – 1/2 tsp
- Urad Dal – 1/2 tsp
- Channa Dal – 1 tsp
- Curry Leaves – 7 or 8
Preparation Time: 20 minutes
How to Make Cabbage Sabzi – Using Coriander Leaves:
Heat Oil in a pan; add Mustard Seeds and allow them to splutter. Then add Urad dal and fry till it turns golden in colour. Then add Channa Dal and fry for a minute or till it becomes golden in colour. Next add the Curry Leaves and fry for a minute.
Now add the Chopped Cabbage to the seasoning, sprinkle a pinch of Turmeric Powder and mix well once. Reduce the heat to the low-medium flame. Sprinkle little water over the cabbage and close the lid. Allow the Cabbage to cook well, frying a little now and then. Do not add more water at once as the cabbage itself emits water while cooking.
Meanwhile do the grinding part; in a mixer jar, put the grated Coconut, Green Chillies, Ginger and Coriander Leaves. Do not add the water to it. Dry grind to a corse consistency or till the Green chilli and Ginger slightly becomes paste.
Open the lid of the pan to check if the Cabbage is cooked well and softened up. Once that is done add the coarse items from the mixer jar to the pan and mix so that it coats the cooked cabbage well. Add Salt, Sugar and mix once. Cook it in low flame till the water evaporates completly from the Cabbage thereby making it dry. Finally add the Lemon Juice to the Cabbage Sabzi, mix once and switch off the flame. Do not overcook after adding Lemon Juice as it becomes bitter in taste.