This is very similar to the way we prepare Chicken Kulambu in Kongunadu, but made with cabbage instead of chicken. During the month of Purattasi, when we traditionally avoid non-vegetarian food at home, dishes like this make a flavorful substitute for our usual chicken curry.
The homemade curry masala is the highlight of this recipe. It gives the gravy a distinctive aroma and flavor, while cabbage absorbs the freshly ground onion, tomato, and spice masala beautifully. Mushroom or potato can also be used instead of cabbage for variations.
Muttaikose Kulambu / Cabbage Gravy
Recipe Details
Vegetable Gravy / Kulambu
Kongunadu / Tamil Nadu
Sashi
10 minutes
20 minutes
30 minutes
2
Ingredients
Main Ingredient
- Cabbage – 1/2 small cabbage, thinly sliced
- Coriander leaves – 2 tbsp, chopped
To Fry and Grind
- Oil – 1 tsp
- Onion – 1 1/2 medium, chopped
- Coriander seeds – 1 tsp
- Poppy seeds – 1/4 tsp
- Fennel seeds – 1/2 tsp
- Black pepper – 1/4 tsp
- Dried red chilies – 2
- Garlic – 2 cloves
- Homemade Curry Masala Powder – 3 tsp
- Sakthi Chicken Masala – 1 tsp
- Garam masala – 1 tsp
- Tomato – 1, chopped
For Seasoning and Gravy
- Oil – 1 tsp
- Green chilies – 2, slit
- Curry leaves – 1 sprig
- Onion – 1/2 medium, finely chopped
- Tomato – 1/2, chopped
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Water – 1 cup
Preparation
- Thinly slice the cabbage lengthwise.
- Chop the onions and tomatoes according to the quantities needed for the ground masala and seasoning.
- Slit the green chilies and chop the coriander leaves.
Prepare the Ground Masala
- Heat 1 teaspoon oil in a pan over medium heat.
- Add the coriander seeds and chopped onion.
- Sauté until the onion becomes soft and translucent.
- Add the poppy seeds, fennel seeds, black pepper, dried red chilies, and garlic.
- Fry for a few minutes until aromatic.
- Add the homemade curry masala powder, Sakthi Chicken Masala, and garam masala.
- Fry for about 1 minute over low heat, stirring continuously so the spice powders do not burn.
- Add the chopped tomato, mix well, and turn off the heat.
- Allow the mixture to cool, then grind it into a fine paste.
Cooking Instructions
- Heat 1 teaspoon oil in a pan over medium heat.
- Add the green chilies, curry leaves, and finely chopped onion.
- Sauté until the onion becomes lightly golden.
- Add the chopped tomato and cook briefly until it begins to soften.
- Add the sliced cabbage, turmeric powder, and salt.
- Sauté for about 1 minute.
- Add the prepared ground masala paste and 1 cup water.
- Mix well and bring the gravy to a gentle boil.
- Cook for about 10–15 minutes, or until the cabbage is tender and the gravy reaches your preferred consistency.
- Taste and adjust the salt if needed.
- Add the chopped coriander leaves and remove from the heat.
Tips
Do Not Overcook the Cabbage: Cook only until tender so the cabbage retains some texture instead of becoming too soft.
Homemade Curry Masala: The homemade curry masala gives this gravy its distinctive Kongunadu-style flavor and aroma.
Mushroom Variation: Mushrooms can be used instead of cabbage. Since mushrooms cook quickly and release moisture, adjust the cooking time accordingly.
Potato Variation: Potato can also replace the cabbage. Cut it into small pieces and cook until completely tender in the masala gravy.
Gravy Consistency: Add a little more hot water if you prefer a thinner kulambu, or simmer uncovered for a few extra minutes for a thicker gravy.
Serving Suggestion
Serve Muttaikose Kulambu hot with steamed white rice, chapati, dosa, or idli.
Recipe Source: From my cousin.
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