Cabbage Kobbari Koora - Cabbage with Cocount Curry - Telugu Recipes


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Gayatri Vantillu | గాయత్రి వంటిల్లు


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Recipe Text


Ingredients:

    • Cabbage – 300gms
    • Coconut – Small – 1/2
    • Green Chilies – 5
    • Ginger – Small Piece
    • Curry Leaves – Few
    • Salt to Taste
    • Turmeric Powder – 1/4tsp
    • Bengal Gram – 2tsps
    • Black Gram – 1 1/2tsps
    • Mustard Seeds – 3/4tsp
    • Cumin Seeds – 3/4tsp
    • Oil – 7tsps



    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Preparations:

    Slice the cabbage finely with a thin slicer in a food processor or with a sharp knife. Take this cabbage in a microwave safe bowl and add little water. Cook this cabbage in a microwave oven on high power for 5 minutes. Stir with a spoon and microwave again on 30% power for 7 minutes. As we are using very little water, we need to cook in microwave for a longer time in 3 intervals. Stir once again and microwave again on 30% power for 5 minutes. Give standing time 5 minutes before removing it from the oven. After cooking the cabbage spread it in a plate to cool.

    Take the coconut and cut it into small pieces. Grind the coconut pieces in a dry mixie to get grated coconut. Wash & clean green chilies & ginger and grind them to a coarse paste. Wash Curry leaves and chop them finely.

    Take the cooked cabbage and remove excess water by pressing hard between your palms. Collect the water in a bowl and keep it in fridge as this can be used as vegetable stock.

    Method:

    Heat a pan and add oil to it. When oil is hot add Bengal gram, black gram and fry well. Fry till the seeds change color. Then add mustard seeds and cumin seeds and fry till the seeds splutter. Add the chopped curry leaves and coarsely ground chili-ginger paste and fry well. Add turmeric powder and mix once. Add the water removed cabbage to the pan and mix. Add salt, mix and cook for few seconds. Then add grated coconut and mix well. Transfer this curry to a serving bowl. Serve with hot rice and curd chilies as accompaniment.

    Points To Remember:

    Use very little water while cooking the cabbage. As the cabbage itself holds lot of water, cook in very little water to get less stock in the end. Sprinkle just few drops while cooking. If required we can add few more drops and cook the cabbage. As you have seen in the above movie clip, we have cooked the cabbage in 3 intervals by stirring and adding water when required.

    Do not throw away the cabbage cooked water. We can make Rasam with this cabbage water or use it in any gravy dish. This stock contains vitamins so use it innovatively. If for any reasons you are throwing this cabbage water, throw it at a far off place as it smells bad.

    While grinding the coconut in a mixie, ensure that the mixie jar is dry. When the mixie jar is dry you get finely grated coconut. When the mixie jar is wet, the coconut gratings get stuck to the wet jar and we will not get finely grated coconut.

    One can use fried cashew nuts also in this dish for taste enhancement.

    Enjoy !!!!!!!!!!!!!!

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    Our Earlier discussions on the Blog
     
    Bloggerbeena said...

    love your receipes thanks for sharing but in your cabbage kobara kura you did not mention if it was dry or fresh kobara?
    thanks

    March 10, 2009 6:25 AM

    Delete
    BloggerGayatri Vantillu said...

    Beena Garu,

    It is fresh coconut in the recipe of cabbage kobbari koora

    March 11, 2009 5:00 AM

    Your Earlier comments on the Blog
     
    vijayalakshmi said...

    hi gayatri garu
    i am vijayanaren
    thanks for you are recipe
    cabbage kobbari koora very
    very nice recipe thanks for that
    i have tried many of your recipes

    THANK YOU
    VIJAYANAREN

    May 12, 2009 12:54 AM

    geetha said...

    hello gayathri garu....

    really your website naku chala helpfulga undi actual ga my husband nenu kuda cabbage tinamu kani out of state lo undesariki tappka tinali so nenu cabbagekobbari kura me receipe lo chusi chesanu chala bavundi..thanks andi...

    November 28, 2009 1:40 AM

    Bloggerpraveen said...

    అమ్మ చేతి వంటను గుర్తుచేస్తూ ఉంటే అభినందించకుండా ఎలా ఉండగలం?
    :)
    Thanks a ton

    November 27, 2009 12:08 AM

    Delete
    Anonymous said...

    Hi Gayatri garu,
    I was actually searching in google for a site where the telugu language is used for making recipes. I was so much happy to find this wonderful site. My wife tried many of recipes from this site. All of them came very nicely by following your tips and process. My heartful thanks and wishes for such a wonderful site. Request you to keep adding healthy and recipes which are more of sprouts and friut juice...
    Thanks
    sudheer

    November 27, 2009 4:37 PM

    Anonymous said...

    hi gayatri garu,
    i like your website very much. its very good combination of traditional and modern. I am gayathri. your way of teaching the recipes are very good and getting interest about cooking. Can you pls host the theepi avakaya. (Bellam avakaya). I have tried your dum aloo. Every one liked that.
    Thank you ,
    gayathri

    May 13, 2009 9:12 PM

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