Cabbage Upkari

Name: Cabbage Upkari
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g cabbage (finely shredded); 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 1 pcs dried red chili (broken); 2 pcs green chili (slit); 8 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp water; 0.5 cup coconut (fresh, grated); 1 tsp lemon juice

RATING

4.4/5(72)

TASTE SCORE

7/10

A simple coastal-style cabbage stir-fry with mustard seeds, curry leaves, green chili, and fresh coconut. Light, gently spiced, and quick to make, it fits beautifully alongside rice and dal or any everyday Indian meal.

PREP

10m

COOK

12m

SERVES

1 KATORI

89 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Prepare the cabbage and seasonings.
1.Finely shred the cabbage and keep it loose, not packed.
2.Slit the green chili and break the dried red chili into pieces.
3.Measure the grated coconut, salt, turmeric powder, and water so everything is ready.
temper · ~2 min
Make the tempering.
1.Heat the oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add dried red chili, green chili, and curry leaves and fry for a few seconds until fragrant.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~7 min
Cook the cabbage.
1.Add the shredded cabbage and turmeric powder to the pan.
2.Mix well so the tempering coats the cabbage evenly.
3.Add salt and sprinkle in the water.
4.Cover and cook until the cabbage is just tender but still has a little bite.
TIPDo not overcook the cabbage or it will lose its fresh texture and turn soggy.
mix · ~2 min
Finish with coconut and lemon juice.
Uncover the pan and stir in the grated coconut. Cook for 1 minute, turn off the heat, then mix in the lemon juice for a fresh finish.
serve
Serve the cabbage upkari warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the cabbage loosely shredded so it steams evenly and stays light instead of clumping.
2
Let the mustard seeds fully splutter before adding urad dal, or the tempering will taste raw.
3
Cook the urad dal only to light golden; darker than that can make the upkari taste bitter.
4
Use just the 2 tablespoons of water to soften the cabbage without turning it soggy.
5
Stop cooking when the cabbage is tender but still slightly crisp, since it keeps softening off the heat.
6
Stir in the coconut at the end and cook briefly so it stays sweet and fresh-tasting.
7
Add the lemon juice after switching off the heat to preserve its bright, sharp finish.