Kurma is a popular South Indian gravy, pairs well with poori, parotta, and chapati. We usually make kurma with mixed veggies or potato or chana. This cabbage kurma is a simple one made in a pressure cooker. It saves time and can be quickly done too. Usually, cabbage is not widely used in kurma or any other side dish for chapati. We make kootu or curry or thoran using cabbage. I heard from my friend sometime back, that they grate bottle gourd or lauki or sorakkai and make kurma with that. I had a small piece of cabbage with me, so thought would try the same with shredded cabbage. This is a no tomato version kurma. I didn’t add tomato in this recipe but added little curd to get the tanginess. We can say it is similar to the restaurant-style vellai kurma. We had this with chapathi and store-bought parotta. Cabbage kurma pairs well with kuska and biryani too. Also check out my Veg kurma with coconut milk, Vegetable stew, peas kurma, paneer kurma, and Nilgiri kurma
In a mixie jar add the coconut, green chili, cashew nuts, garlic cloves, fennel seeds and kalpaasi.Stone flower | kalpasi is a Indian spice, adds an excellent flavour to kurma | biryani.
Grind this into a fine paste. Add water while grinding.If the cashew nuts were kept in the freezer, soak them in hot water for 10 minutes and then grind it.
In a pressure cooker add coconut oil. You can add cooking oil too, but coconut oil gives a nice flavor to the kurma.Add the curry leaves and mint leaves. They both gives a nice aroma to the kurma, so do not skip it.
Now add the sliced onions and saute till translucent.Add little salt while sauting.
Once the onion turns translucent, add the curd and add the ground coconut paste.
Saute for a minute and add the sliced cabbage.Mix well and add 1 cup of water.
Cover the cooker and pressure cook for 1 whistle.Keep in low flame for 3 minutes.Switch off the flame.
Open the cooker once the pressure subsides.
Mix well.Garnish with coriander leaves.Cabbage kurma is ready.
Serve with poori, chapathi, parotta, kuska or biryani too.
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