Monday, December 01, 2014

Purple Cabbage Curry

Purple cabbage is a good source of water-soluble vitamin C. From just one cup of raw cabbage, you'll get 67 percent of the vitamin C you need daily. Your immune system needs vitamin C to function well. We can also use purple cabbage in salads and burgers.  
I posted a burger recipe using purple cabbage some time back over here:

What you need:

Purple cabbage grated-4 cups
Fresh peas-1 cup
Lime juice-2 tablespoons
Turmeric powder-a pinch
Ginger garlic paste-1 teaspoon
Chilly  powder-1/4 teaspoon
Coriander powder-1 teaspoon
Coriander leaves-a few
Salt to taste
Oil-3 tablespoons


  1. Wash and boil the peas and keep them aside. Heat the oil in a nonstick pan or kadai and add the grated or finely chopped cabbage.
  2. Stir it and add the lime juice to retain the purple colour of the cabbage. Now add ginger garlic paste mix it well. 
  3. Cover the pan with a lid and cook for two minutes on a low flame. Remove the lid and add the boiled peas. Mix it well and add salt, turmeric powder and chilly powder.
  4. Add 1/4 cup of water and cook for 3-4 minutes on a low flame by covering it with the lid.
  5. Add coriander powder and stir it well. Let it cook for two more minutes and add the chopped coriander leaves.
  6. Turn off the stove and transfer it into a serving bowl. Serve with steamed rice and chapathis..
Note: You can add a teaspoon of garam masala before turning of the stove. You can also add chopped onions  and green chilly.

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