Cabbage Theeyal

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 cup - chopped cabbage
  • 1 -chopped onion
  • 4 -green chillies
  • 1.5 tbsp - tamarind paste
  • 1 cup - grated coconut
  • 1.5 tsp - chilli powder
  • 1/2 tsp + a pinch - turmeric powder
  • 1.5 tsp - coriander powder
  • salt to taste
  • 2 tbsp - oil
  • For tempering
  • 1/2 tbsp - oil
  • 1 tsp - mustard seeds
  • 1 spring curry leaves
  • 1/2 tbsp -thinly sliced shallots

How to Make Cabbage Theeyal

  • Roast the grated coconut in a pan till golden brown.
  • Add the chilli powder, turmeric powder and coriander powder and roast till it turns reddish brown in colour. Switch off heat and let cool.
  • Grind to a fine paste with a little water. Keep aside.
  • Dilute the tamarind paste in some water and keep aside.
  • Heat oil in a pan. Saute the onion, green chillies and cabbage.
  • When the cabbage starts to wilt, add a pinch of turmeric powder and 1/2 tsp chilli powder and mix well.
  • Cook further on low heat till the cabbage is done.
  • Add the ground paste and salt and mix well.
  • Add the tamarind water and bring to a boil. Switch off stove.
  • For tempering, heat oil in a pan.
  • Put the mustard seeds. When they start to splutter, add the curry leaves and shallots and saute till the shallots turns slightly brown. Take off the heat and pour this over the curry.
  • Serve the hot Theeyal with rice.
  • Recipe Courtesy: Mareena's Recipe Collections