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A simple, crunchy, and savory South Indian stir-fry. This Andhra-style cabbage fry is made with aromatic tempering spices and a hint of coconut, making it a perfect quick side dish for rice and sambar.
For 4 servings
Prepare the tempering (popu/tadka). Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
Add cumin seeds, urad dal, and chana dal to the pan. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
Add the finely chopped onion and slit green chilies. Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.
Add the finely shredded cabbage, turmeric powder, and salt. Mix everything very well to ensure the cabbage is evenly coated with the oil and spices.
Cook uncovered on medium to medium-high heat for 8-10 minutes, stirring every 2-3 minutes. Cooking uncovered allows moisture to evaporate, resulting in a dry, crunchy stir-fry. The cabbage is done when it's tender but still has a slight bite.
Turn off the heat. Stir in the fresh grated coconut (if using) and chopped coriander leaves. Give it a final mix and let it sit for a minute before serving.
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A simple, crunchy, and savory South Indian stir-fry. This Andhra-style cabbage fry is made with aromatic tempering spices and a hint of coconut, making it a perfect quick side dish for rice and sambar.
This andhra recipe takes 25 minutes to prepare and yields 4 servings. At 132.86 calories per serving with 3.22g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 1/4 cup of finely chopped carrots or green peas along with the cabbage for extra color, texture, and nutrition.
For an extra layer of crunch, add 1-2 tablespoons of roasted peanuts along with the tempering.
Sprinkle 1/2 teaspoon of sambar powder or vangi bath powder along with the turmeric for a different flavor profile.
Squeeze a teaspoon of fresh lemon juice over the vepudu just before serving to brighten up the flavors.
Cabbage is an excellent source of dietary fiber, which is essential for a healthy digestive system. It helps prevent constipation and promotes regular bowel movements.
This dish is low in calories and high in fiber, making it very filling. Including it in your meals can help you feel full for longer, reducing overall calorie intake.
Cabbage, turmeric, and other spices are loaded with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Cabbage is a good source of Vitamin C, a powerful antioxidant that plays a crucial role in strengthening the immune system and protecting the body against infections.
One serving of Cabbage Vepudu (approximately 1 cup) contains around 130-145 calories, making it a light and healthy side dish. The exact count can vary based on the amount of oil and coconut used.
Yes, it is very healthy. Cabbage is low in calories and high in fiber, vitamins C and K. The dish uses minimal oil and is packed with flavor from natural spices, making it an excellent choice for a balanced diet.
Sogginess is usually caused by excess moisture. To prevent this, always cook the cabbage uncovered on medium-high heat. This allows the water released from the cabbage to evaporate. Also, ensure your cabbage is dry after washing it.
Absolutely. You can skip the onion for a simpler version, which is often prepared for religious festivals or as 'naivedyam' (offering). The taste will be slightly different but still delicious.
It is not recommended to use frozen cabbage for this recipe. Frozen cabbage releases a lot of water upon thawing and cooking, which will make the stir-fry soggy and prevent it from getting the desired crunchy texture.
Store any leftover Cabbage Vepudu in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. Reheat in a pan or microwave before serving.