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A simple and delightful Konkani-style cabbage stir-fry with a classic tempering of mustard seeds and lentils, finished with fresh coconut. This quick and healthy side dish comes together in under 25 minutes and pairs perfectly with rice and dal.
For 4 servings
Preparation: Rinse the cabbage thoroughly and shred it finely. You can use a knife, a mandoline slicer, or a food processor with a shredding attachment. Slit the green chillies lengthwise and set aside.
Tempering (Tadka): Heat coconut oil in a kadai or a wide, heavy-bottomed pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Cook the Cabbage: Add the slit green chillies and the finely shredded cabbage to the pan. Sprinkle the turmeric powder and salt over the cabbage. Toss everything together for about 2 minutes, ensuring the cabbage is well-coated with the tempering and spices.
Garnish and Serve: Once the cabbage is cooked to your preference, turn off the heat. Add the fresh grated coconut and optional chopped coriander leaves. Gently mix everything together. Let it sit for a minute for the flavors to meld. Serve the Cabbage Upkari hot as a side dish with rice and dal, or with chapatis.
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A simple and delightful Konkani-style cabbage stir-fry with a classic tempering of mustard seeds and lentils, finished with fresh coconut. This quick and healthy side dish comes together in under 25 minutes and pairs perfectly with rice and dal.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 121.01 calories per serving with 2.59g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Replace cabbage with finely chopped green beans, carrots, or a mix of both to make a different kind of 'Upkari' or 'Poriyal'.
Add a pinch of jaggery (about 1/4 teaspoon) along with the salt to balance the flavors with a hint of sweetness.
For a more substantial dish, add 1/4 cup of soaked and cooked chana dal or moong dal along with the cabbage.
Add 1/2 teaspoon of sambar powder along with the turmeric for a different flavor profile.
Cabbage is an excellent source of dietary fiber, which promotes regular bowel movements and supports a healthy digestive system. Spices like hing (asafoetida) also help in reducing bloating.
This dish is light, nutritious, and very low in calories, making it a perfect choice for those on a weight management journey or anyone looking for a healthy side dish.
Cabbage, turmeric, and curry leaves are packed with powerful antioxidants that help combat oxidative stress and protect the body's cells from damage by free radicals.
Being high in fiber and low in unhealthy fats, this dish can contribute to heart health by helping to manage cholesterol levels. Coconut oil contains medium-chain triglycerides which are considered a healthier fat source.
One serving of Cabbage Upkari (approximately 1 cup or 120g) contains around 125-135 calories, making it a light and healthy side dish.
Yes, it is very healthy. It's low in calories, high in fiber from the cabbage, and contains healthy fats from coconut. The spices like turmeric and hing also offer digestive benefits.
You can, but the fresh grated coconut is a key ingredient that provides authentic Konkani flavor, moisture, and a slightly sweet taste. If you omit it, the dish will still be a tasty cabbage stir-fry but will lack its characteristic 'Upkari' taste.
Store any leftover Cabbage Upkari in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a pan or microwave before serving.
Urad dal can burn quickly if the oil is too hot or if it's not stirred continuously. Always keep the heat on medium and stir constantly until it turns a light golden color, then proceed with the next step immediately.
Fresh cabbage is highly recommended for the best texture. Frozen cabbage can release a lot of water and become mushy when cooked, which is not ideal for this dry stir-fry dish.