Cabbage Buttermilk Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped cabbage, turmeric powder, red chili powder, and salt. Mix well and cook for 5 minutes.
• STEP 3.Pour in the buttermilk and bring it to a gentle boil. Reduce the heat and simmer for 10-15 minutes until the cabbage is cooked and the flavors are well blended.
• STEP 4.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to cook the cabbage until it is tender but still retains some crunch.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• If you don't have buttermilk, you can make a substitute by mixing plain yogurt with water.

Storage and Serving

• Leftover cabbage buttermilk curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the curry hot with steamed rice or freshly made roti.