Carrot and Cabbage Curry

Carrot Cabbage Curry

This curry tastes good if it’s made spicy.


  • 2 cups green cabbage shredded
  • 2 medium carrots
  • 1 teaspoon chili powder
  • 1 ½ cups water
  • ¼ teaspoon tamarind extract
  • 1 teaspoon tomato paste
  • ¼ cup coconut milk or milk
  • Salt to taste
  • 1 tablespoon oil
  • ¼ teaspoon mustard seed
  • ¼ cup sliced onion
  • 2 garlic cloves finely chopped
  • 1 strand curry leaves
  • 2 dried red chilies broken into small pieces
  • 1 teaspoon fennel seed
  • ½ teaspoon cumin seed
  • ½ teaspoon coriander seed


Curry Powder:

  • Dry roast fennel seed, coriander seed and cumin seed
  • Grind them into a powder
  • Keep aside

Make the curry:

  • In a covered saucepan add cabbage, carrot, chili powder, water tamarind extract and cook for about 12 minutes or the gravy thickens
  • Add tomato paste and cook for about 2 – 3 minutes
  • Now add coconut milk or milk, ground curry powder and cook for another 4 – 5 minutes
  • In a skillet add oil and add mustard seeds
  • When the mustard seed start splattering add onion, garlic and fry until they are golden brown
  • Add curry leaves, dried red chilies and fry for another one minute
  • Add this fried onion mixture to the cooked curry and mix well
  • Serve with rice or pittu

Yields: 2 -3 side dishes

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