Cabbage Upkari
A simple stir fry made from shredded cabbage, onions, a few basic spices, garnished with coconut. A perfect side dish to rice or chapathis
Servings 3 people
Calories 58kcal
Ingredients
- 400-500 grams cabbage
- 2-3 long dry red chillies broken
- 1/2 teaspoon mustard
- 5-6 curry leaves
- 2-3 tablespoons grated coconut
- oil for frying
Instructions
- Finely shred the cabbage, soak in plenty of water to which salt & a little vinegar has been added. Keep aside for 10-15 mins and then drain off all the water * see notes
- In a wok/kadhai heat some oil and when it is hot add the mustard. When the mustard stops spluttering toss in the curry leaves and then the broken chillies - stir for a few seconds taking care to see that the heat isn't too much and the ingredients don't burn
- Add the shredded cabbage, salt to taste and lightly sprinkle it with water (not more than 2-3 tablespoons). Cover the pan and cook for a few minutes - cabbage should retain its crunch so don't overcook till the leaves are limp (and half dead!). The steam is enough to cook it
- Garnish with coconut and cover the pan for a few seconds (the heat is necessary to ensure that the coconut doesn't turn stale after a few hours)
- Remove from heat and serve hot with rice or chapathis
Notes
1. Vegetables such as cabbage and cauliflower are known to have parasites so it is best to soak them for a while in vinegar and salt. You can also add a little bit of turmeric but it will alter the colour of the veggies so I haven't added it to the cabbage
2. If you like the cabbage to be a little tangy you can sprinkle a few drops of lime juice or add 'sol' along with the cabbage and cook it. (Sol is also called as 'monkey jack' in English - it is a sour fruit that resembles breadfruit and is dried and used popularly in Mangalorean cuisine. Sol should not be confused with kokum)
3. Cruciferous veggies such as cabbage, cauliflower, garden cress, bok choy, broccoli, brussels sprouts and similar green leaf vegetables need to be cooked very lightly to retain their crunch.
2. If you like the cabbage to be a little tangy you can sprinkle a few drops of lime juice or add 'sol' along with the cabbage and cook it. (Sol is also called as 'monkey jack' in English - it is a sour fruit that resembles breadfruit and is dried and used popularly in Mangalorean cuisine. Sol should not be confused with kokum)
3. Cruciferous veggies such as cabbage, cauliflower, garden cress, bok choy, broccoli, brussels sprouts and similar green leaf vegetables need to be cooked very lightly to retain their crunch.
Nutrition
Calories: 58kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 35mg | Potassium: 252mg | Fiber: 4g | Sugar: 5g | Vitamin A: 283IU | Vitamin C: 82mg | Calcium: 62mg | Iron: 1mg