South Indian Cabbage With Yogurt Recipe (2024)

This is a South Indian technique of using lentils as spices. When fried whole with the other spices they add a nutty taste and crunchy texture.
This is very different from Dal main dishes, where dals are boiled with water and cooked with spices, until soft, forming a substantial mail dish.

Not having fresh coconut on hand, I substituted coconut oil for the canola oil. The coconut flavor was noticeable. Also, I swirled a bit of tamarind paste into the yogurt. Nice flavor boost to the dish

add more turmeric. the yellow toned downed with the yogurt and white cabbage is beautiful.

Instead of coriander seeds , it is more flavorful if using coriander cumin seed powder .this is more tradional

Very nice homey, earthy Indian dish! Addition of curry leaves and upping the spices were great suggestions.

Yum! Really fast and foolproof recipe. I heated the yogurt in a bowl on tops of rice that had finished cooking. I didn’t use the dal but was delicious without. Used coconut oil rather than listed oil, and Greek yogurt because that’s what I had.

1 tsp tumeric

I didn't have lentils, so I used yellow mung bean - really fun to use as a spice! Very tasty and easy to make

Delicious cooked mostly as-is, though we turned down the heat using Aleppo pepper instead of red chili. However, you don’t have to pre-heat the yogurt to avoid it curdling. Just turn off the heat on the cabbage for five minutes, then spread the yogurt around the top, wait about a minute and stir together and serve immediately. Save yourself the step ;)

If you can find them, dried or fresh curry leaves make a wonderful authentic addition. Add the curry leaves at the same time as the cumin. Also substituting 1/4 cup of coconut milk for grated coconut yields good results as well.

Thought to try this since I had a head of cabbage hanging out in my refrigerator for 2weeks. Having lived 7 years in India, I was a bit skeptical, but hopeful. In the end the dish turned out wonderfully authentic and delish, even though I didn’t have some key ingredient on hand. I substituted mustard seeds with 1tsp of mustard oil, fresh coconut with 1/3 cup light coconut milk and onions with green parts of leeks.I added a touch extra turmeric and cumin for good measure. Kids loved it.

Is this Thoran?

This is my new favorite way to make cabbage (especially because I am always looking for veggie dishes that have protein in them). Adding the yogurt at the end made it oh so rich and creamy, especially because we used full fat Greek yogurt. Adding carrots with the onions would be a great way to add more veggies to this incredible dish.

I didn't have and could not find urad dal, so I used yellow split peas. I used 1/2 cup and I soaked them for 4-5 hours. They were perfect and not hard after following the instructions for the rest of the recipe. They added a great texture to the dish. My family loved it. Next time, I will use coriander powder instead of whole coriander. It was a little intense to bite into a whole bit at once.

Not having fresh coconut on hand, I substituted coconut oil for the canola oil. The coconut flavor was noticeable. Also, I swirled a bit of tamarind paste into the yogurt. Nice flavor boost to the dish

Instead of coriander seeds , it is more flavorful if using coriander cumin seed powder .this is more tradional

I feel like I'm missing something... Dal are lentils. The recipe calls for 2 teaspoons of Dal. Is that right? 2 Teaspoons of Urad Dal will just get lost in a whole head of cabbage and a cup of yogurt. Any advice/thoughts?

Easy and tasty. The urad dal added interesting texture. I would make it again.

This recipe was very tasty. It needed some kind of sour/ tangy flavor to it for extra kick. I suggest adding some lemon juice.