This recipe is so simple that if you like how it tastes, you have just unlocked another level of healthy cooking!
Simple ingredients, minimal use of oil/ghee, vegan/vegetarian based on what kind of oil you use, make this absolutely easy to make and lets you really taste the vegetable you are eating.

Of course you will not need all these reasons if this is what you grew up eating like me! :)

Cuisine : South IndianEdit




Simple Cabbage-Coconut Kora

  • Cabbage / Beans/Lauki (Cut into small pieces but not very small!!)
  • Shredded Coconut (Fresh or Frozen)

For TemperingEdit

  • Jeera/ Cumin - 2 tsp
  • Dried red chillies - 1-2 cut into roughly chopped
  • Chana Dal - 1 Tbsp
  • Curry leaves - 4-5
  • Asafoetida (Hing) - a pinch
  • Ghee or Coconut oil - 2 Tbsp

Salt to taste.


  1. In a deep pot, heat up water with a little salt and add shredded cabbage to give it a quick boil for 2-3 minutes (careful, don't make it mushy!) This helps clean the vegetable and also make it cook faster and takes less oil.
  2. In a kadhai (wok), heat up ghee/oil, and add chana dal when the oil heats up a little, give it a quick stir and add jeera, red chillies, hing. Let these spices become aromatic, then add washed curry leaves.
  3. To the tempered spices, now add the shredded coconut, cabbage and salt. Give is a good stir and mix well.
  4. Now on low heat cook the sabzi for 5 minutes with the lid on.
  5. Check if cabbage is cooked and turn-off the heat!

Other VariationsEdit

Instead of cabbage you can use beans or lauki.

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