Cabbage and Chickpeas Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • Cabbage - 1
  • White channa or chickpeas - 1.5 cup
  • Water - 3 cups (to boil with chickpeas)
  • Coconut - 3/4 cup
  • Jeera - 2 tsp
  • Red chillies - 2 or 3
  • turmeric powder - 1 tsp
  • Oil - 1 tsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Curry leaves - 5-10 leaves
  • Coriander leaves (optional) - for garnish
  • Salt as per taste
  • Rice flour - 2 tbsp

How to Make Cabbage and Chickpeas Curry

  • Wash and soak chickpeas with plenty of water overnight.
  • Next day, boil the chickpeas with a little salt and water and keep it aside.
  • Finely chop the cabbage and add some water, salt, and turmeric powder. Cook it and keep it aside.
  • Grind coconut, jeera, and red chillies.
  • Heat oil in a pan and add mustard seeds, urad dal, and curry leaves and let them splutter.
  • Add the cabbage contents, chickpeas, coconut paste, and if necessary, some salt.
  • Let it boil until it is thick.
  • Add a little rice flour if you need the kootu to be thick.
  • Serve it with hot rice.

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