CABBAGE KOFTA CURRY

Hi All,

Any type of kofta curry tastes amazing, You can make kofta in many vegs and even with non veg. The south Indian version of Kofta is paruppu urundai kuzhambu. Even paruppu urundai kuzhambu can be made with a variety of ingredients. Now coming back to our kofta curry there are variety of kofta curries right starting from cabbage, cauliflower, bottle guard, panner and number of vegs too.

I often make this cabbage kofta which is easy to make and also can be made in jiffy. Since my dd and hubby don’t like cabbage much, this way is easy to make them eat cabbage without much struggle.

Here come the easy, yet exotic cabbage kofta recipe,

COOKING : 40 mins.

SERVINGS : 5 members.

INGREDIENTS :

FOR KOFTA :

Cabbage – 2 cups.

Onion – 1 big.

Besan flour – 1 tblsp.

Salt – for taste.

Chilli powder – 1 tsp.

Garam masala – 1 tsp.

Turmeric powder – ¼ tsp

Cumin – ½ tsp.

Rice flour – 1 tsp.

Oil – for frying.

FOR GRAVY :

Onion – 1 big.

Tomato – 2 medium sized.

Cashew  - 4 nos.

Roasted channa dal/ pottukadalai – 1 tsp.

Ginger garlic paste – 1 tsp.

Bay leaf – 1

Cinnamon – 1” piece – 1

Cloves – 2 nos.

Cardamom – 2 nos.

Kasoori methi – 2 tsp.

Garam masala – 1tsp

Chilli powder – 1 tsp

Coriander powder – 1 tsp.

Curd – 2 tblsp.

Coriander leaves – 2 tbsp.

Salt – for taste.

Oil – 1 tsp.

METHOD :

FOR MAKING KOFTA :

1)  Grate cabbage very finely .Chop onion too very fine pieces.

2)  In a bowl mix cabbage, onion, besan flour, chilli powder, salt, garam masala, turmeric powder, cumin, rice flour and mix well.Close the bowl and keep it aside for 10 mins.

3)  Onions and cabbage will leave water and make the mixture moist, then mix once and make small balls out of it.

4)  Spread oil in our appe / paniyaram pan and place the balls in each hole and roast in low flame.

5)  In appe pan it takes little time longer to roast, at regular intervals flip the appe to all sides and roast till brown and crisp.

6)  For time saving , you can also deep fry the koftas.

7)  Let the koftas come down to room temperature before adding it to gravy.

FOR MAKING GRAVY :

1)  Grind onions to fine paste.

2)  Grind tomatoes.

3)  Grind cashews and channa dal to fine paste.

4)  Heat oil in wide kadai, add bay leaf, cinnamon, cloves, cardamom and saute in very low flame till aroma raises.

5)  Then add ginger garlic paste and saute till raw smell leaves.

6)  Add onion paste and saute till raw smell leaves.

7)  Followed by tomatoes and saute till the masala thickens.

8)  Now add chilli powder, garam masala, coriander powder, kasoori methi , saute for a minute.

9)  Add curd and mix well ( mixing is important to prevent curd from curdling).

10)              Add cashew, dal paste, 1 cup water, salt and boil till required consistency.

11)              Garnish with coriander leaves and remove from flame.

12)              Before serving add koftas to gravy and serve with roti , poori , fried rice.

NOTES :

1) If you have fresh cream you can garnish with 1 tsp of fresh cream before serving gives a rich taste. Here I used thick dahi to garnish.

2) Adding cooled koftas at last stage keeps the kofta crispy.

 

HAPPY COOKING!!