Cabbage kofta curry recipe

Let see how to cook authentic Tamil recipe Cabbage kofta curry recipe with step by step instructions.

By
Tamil Cuisine  -  VegetarianKuzhambu (entree)
Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. -- For Making Kofta --
    1. Finely Chopped - 1/2 Cabbage
    2. Spit bengal gram - 3 teaspoon (tsp.)
    3. Cumin seed - 1/4 teaspoon (tsp.)
    4. Chili powder - 1/4 teaspoon (tsp.)
    5. Finely chopped Green chili - 3
    6. Gram flour - 1/4 tablespoon (tbsp.)
    7. Rice flour - 1/4 teaspoon (tsp.)
    8. Salt - as needed
    9. Oil - for deep fry
  2. -- For the curry --
    1. Finely chopped Onion - 1
    2. Cumin seed - 1 teaspoon (tsp.)
    3. Chopped Garlic - 2 clove
    4. Turmeric powder - a pinch
    5. Chili powder - 2 teaspoon (tsp.)
    6. Cumin powder - 1 teaspoon (tsp.)
    7. Coriander powder - 3 teaspoon (tsp.)
    8. Yogurt - 1 cup
    9. Oil - 2 teaspoon (tsp.)

PREPARATION:

  1. -- Making Kofta --
    1. Cook cabbage, bengal gram together by adding little water as needed. Now squeeze the cabbage and remove all the liquid. Now add cumin, chili powder, salt as needed and mix well.
    2. Now add gram flour, rice flour, green chili to cabbage and mix well. Keep this aside for 5 minutes.
    3. Now make 1 inch ball out of the cabbage mixture.
    4. Heat oil in a deep pan. deep fry the cabbage balls to brown and keep it aside. NOTE: after you drop the ball in oil don't flip right away this will break the balls. You should flip once the balls float.
  2. -- Making the curry --
    1. Add turmeric powder, chili powder, cumin powder, coriander powder to yogurt and mix well until the powders are mixed well.
    2. Heat oil in a pan. Now add cumin seeds once the cumin seed stop splattering .add the garlic, onion and sauté them. NOTE: lightly sautéing is good enough.
    3. Turn the heat to low. Now add the yogurt mixture and bring to boil.
    4. Now add salt and stir continuously and cook.
    5. Once the curry foamed add the Kofta and remove from heat.
  3. Garnish with coriander leaves and serve.

NOTES:

  1. Goes well with chapati, rice.



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