Curry for chapathi and poori – curry recipe (veg)
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 cup of chopped cabbage (do not chop it fine)
- 1 medium sized onion cubed
- 2 to 3 green chilies slit (adjust to suit your taste)
- 1 tbsp oil
- 1 sprig of curry leaves
- 1 inch ginger piece shredded or finely chopped (however you desire)
- Pinch of mustard
- Generous Pinch of cumin / jeera
- Few pepper corn
- Pinch of Hing
- Pinch of turmeric
- Salt to taste as needed
- 2 tbsp. fried gram or besan / chick peas flour / putnalu or senga pindi / hurikadale or kadale hittu (The more you use, more gravy you can make)
- Few drops of lemon juice to taste (optional)
- Few sprigs of coriander leaves chopped for garnish
How to make the recipe
- If using fried gram, make a fine powder. Mix the fried gram powder or besan with enough water to make a thin paste of pouring consistency. Make sure there are no lumps in the mix.
- Add turmeric and salt to this and mix well again. Set this aside.
- Heat a pan or casserole with oil, add cumin, mustard, and pepper corn. When they begin to splutter add ginger & curry leaves. Sauté for a min.
- Add chilies, onions & cabbage, fry for just 2 mins on a medium high flame.
- Pour water enough to cover the veggies and bring it to a boil.
- Let the onions and cabbage cook for just 1 to 2 mins. To keep them crunchy, do not cook them longer. If you like them to be soft and soggy, you can cook further to soften them.
- Pour the flour mix that is kept aside and mix well to prevent lumps. Now adjust the consistency by adding enough water. The curry thickens when it cools down. So adjust accordingly. If there is not enough water added to the curry, it becomes thick and lumpy. If it becomes too watery, you can add little more flour mix.
- After you add the flour mix, just bring it to a boil and when it reaches the desired consistency, off the heat. Add coriander leaves and lemon juice.
- Serve with Poori or Chapathi.
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