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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Recipe Information
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)
- to taste Salt
Instructions
1. Heat a large skillet or pan over medium heat and add the coconut oil.
2. Once the oil is hot, add the mustard seeds. Allow them to splutter.
3. Immediately add the cumin seeds, dry red chilies, curry leaves, and a pinch of asafoetida. Sauté for about 30 seconds until aromatic.
4. Add the slit green chili and sauté for another 30 seconds.
5. Stir in the shredded cabbage and grated carrots. Mix well.
6. Sprinkle in the turmeric powder and add salt to taste. Stir to combine all the ingredients evenly.
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.
8. Once the cabbage and carrots are tender, remove the lid and increase the heat slightly to evaporate any excess moisture.
9. Add the grated coconut and gently mix it in. Allow it to cook for another 1-2 minutes.
10. Turn off the heat, and your South Indian Cabbage and Carrot Stir-fry is ready to serve!
Nutrition Facts
Calories |
119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 514 mg | 22% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 223 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
