Cabbage Koora Recipe

  • 3 tablespoons cooking oil
  • 2 dried red chile peppers, broken into pieces
  • 1 tablespoon skinned split black lentils (urad dal)
  • 1 teaspoon split Bengal gram (chana dal)
  • 1 teaspoon mustard seed
  • 1 sprig fresh curry leaves
  • 1 pinch asafoetida powder
  • 4 green chile peppers, minced
  • 1 head cabbage, finely chopped
  • 1/4 cup frozen peas (optional)
  • salt to taste
  • 1/4 cup grated coconut
  1. Heat the oil in a large skillet over medium-high heat; fry the red chile peppers, urad dal, chana dal, and mustard seed in the hot oil. When the urad dal begins to brown, add the curry leaves and asafoetida powder; stir. Add the green chile peppers and continue cooking 1 minute more. Stir the cabbage and peas into the mixture; season with salt; cook and stir until the cabbage begins to wilt, but remains somewhat crunchy, about 10 minutes. Toss the coconut into the mixture and cook for 2 minutes more. Serve immediately.