South Indian Cabbage and Carrot
Delight your taste buds with this vibrant and flavorful South Indian Cabbage and Carrot stir-fry, a quick and wholesome side dish infused with authentic spices and aromatic coconut. Perfectly blending shredded cabbage, grated carrots, and freshly grated coconut, this recipe features a tempering of mustard seeds, cumin, curry leaves, and dry red chilies, all sizzled in fragrant coconut oil for an irresistible aroma. A touch of turmeric and green chili adds warmth and spice, while a hint of asafoetida enhances the depth of flavor. Ready in just 25 minutes, this easy vegetarian dish is a nutritious and gluten-free way to bring the essence of South Indian cooking to your table. Serve it alongside steamed rice, dal, or flatbreads for a comforting, home-cooked meal that’s sure to please!
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Ingredients
- 2 cups (shredded) Cabbage
- 1 cup (grated) Carrots
- 1 quarter cup Coconut (fresh or frozen, grated)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 pieces Dry red chilies
- 8 leaves Curry leaves
- 1 piece (slit) Green chili
- 0.25 teaspoon Asafoetida
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Oil (preferably coconut oil)
- 0 to taste Salt
Directions
Step 1
1. Heat a large skillet or pan over medium heat and add the coconut oil.
Step 2
2. Once the oil is hot, add the mustard seeds. Allow them to splutter.
Step 3
3. Immediately add the cumin seeds, dry red chilies, curry leaves, and a pinch of asafoetida. Sauté for about 30 seconds until aromatic.
Step 4
4. Add the slit green chili and sauté for another 30 seconds.
Step 5
5. Stir in the shredded cabbage and grated carrots. Mix well.
Step 6
6. Sprinkle in the turmeric powder and add salt to taste. Stir to combine all the ingredients evenly.
Step 7
7. Reduce the heat to low, cover the pan with a lid, and let the vegetables cook for about 8-10 minutes. Stir occasionally to ensure nothing sticks to the bottom.
Step 8
8. Once the cabbage and carrots are tender, remove the lid and increase the heat slightly to evaporate any excess moisture.
Step 9
9. Add the grated coconut and gently mix it in. Allow it to cook for another 1-2 minutes.
Step 10
10. Turn off the heat, and your South Indian Cabbage and Carrot Stir-fry is ready to serve!
Nutrition Facts
| Serving size | (591.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1221.0 |
| Total Fat 110.1g | 0% |
| Saturated Fat 94.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2527.2mg | 0% |
| Total Carbohydrate 63.8g | 0% |
| Dietary Fiber 31.4g | 0% |
| Total Sugars 27.0g | |
| Protein 13.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 207.9mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 1736.9mg | 0% |
Source of Calories