This light and flavourful cabbage stir fry is a simple everyday dish made with finely sliced cabbage, gentle spices, fresh lemon juice and a finishing of coconut. It is commonly prepared in many South Indian homes as a quick lunch or dinner side.
The recipe uses minimal oil and straightforward techniques, making it ideal for home cooks who want a healthy vegetable dish that comes together quickly without complicated steps or heavy masalas.
Recipe Information
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Vegetables
-
1 small white cabbage, finely sliced
-
1 small carrot, grated
Tempering and flavouring
-
2 teaspoons vegetable oil
-
½ teaspoon mustard seeds
-
1 teaspoon split chana dal
-
8 to 10 fresh curry leaves
-
1 green chilli, finely chopped
Seasoning
-
¼ teaspoon turmeric powder
-
Salt to taste
Finishing
-
3 tablespoons freshly grated coconut
-
Juice of half a lemon
Step-by-Step Method
-
Wash the sliced cabbage thoroughly and drain well. Set aside so there is no excess water.
-
Heat the oil in a wide frying pan over medium heat.
-
Add the mustard seeds and allow them to pop.
-
Stir in the chana dal and cook for 30 to 40 seconds until lightly golden.
-
Add the curry leaves and chopped green chilli. Stir carefully.
-
Add the cabbage and grated carrot to the pan and mix well.
-
Sprinkle over the turmeric and salt, then stir again to coat the vegetables evenly.
-
Lower the heat, cover the pan and cook for 8 to 10 minutes, stirring once or twice, until the cabbage is soft but not mushy.
-
Remove the lid and cook uncovered for another 2 minutes to let any moisture evaporate.
-
Turn off the heat and mix in the grated coconut.
-
Finish with fresh lemon juice, stirring gently before serving.
Cooking Tips
-
Slice the cabbage finely so it cooks evenly without becoming watery.
-
Do not add water while cooking. The cabbage releases enough moisture on its own.
-
Add lemon juice only after turning off the heat to keep the flavour fresh.
Variations
-
Vegan: The recipe is naturally vegan.
-
Less spicy: Skip the green chilli or reduce the quantity.
-
With peanuts: Add a tablespoon of crushed roasted peanuts along with the coconut for extra texture.
Serving Suggestions
Serve this cabbage stir fry with steamed rice and plain dal, sambar or curd rice. It also works well as a filling for soft chapatis.
Storage and Reheating
-
Store leftovers in an airtight container in the fridge for up to 2 days.
-
Reheat gently in a pan on low heat. Avoid microwaving to preserve texture.
-
Freezing is not recommended as cabbage becomes watery.
