Cabbage Sambar Recipe - Muttaikose Sambar For Rice

I learnt this cabbage sambar / muttaikose sambar recipe for rice from my friend Shalini. She told 3 different ways of making this sambar in South Indian style but I chose to try cabbage sambar with freshly ground masala like arachuvitta sambar. It came out very flavorful and great in taste. We couldn’t even find any trace of raw cabbage smell in the sambar. If you want to try no onion, no garlic sambar recipes for festivals or occasions, you can try this recipe. 

Sendhil is not a big fan of cabbage recipes. But he loved this sambar a lot and told me to prepare it often. It tasted good with idli, dosa as well. After making it thrice in the last 2 weeks, I am posting this recipe. Friends, Do try this muttaikose sambar recipe for a change and share your feedback with me. Ok, lets see how to make South Indian Cabbage sambar recipe with step by step pictures.

Don’t forget to check out my cabbage masala kuzhambu for rice, dosa,
cabbage poriyal, purple cabbage poriyal, purple cabbage salad, Cabbage kootu, Cabbage vada recipes.

Cabbage Sambar Recipe

South Indian style cabbage sambar recipe

Cuisine: South Indian

Category: Sambar Recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

To Pressure cook( 1 cup = 250ml) Toor Dal - 1/4 cup Water - 2 cups Cabbage - 1 cup ( thinly sliced) Small onions or big onion - 10 nos / 1no ( Optional) Turmeric powder - 1/4 tsp Curry leaves - Few Cooking oil - Few drops To mix with cooked cabbeg  Sambar powder – 1/2 tsp Hing / asafetida – a pinch Jaggery – 2 pinches Tamarind - Big gooseberry size To saute and grind Cooking oil - 2 tsp Coriander seeds / Dhania - 1.5 tsp Chana dal - 1.5 tsp Urad dal - 1 tsp Methi seeds / fenugreek seeds - 1/8 tsp Cumin seeds - 1/2 tsp Red chilli - 3 to 4 nos ( use 6 nos for spicy sambar) Grated coconut - 2 tsp Water - to grind to paste To Temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Curry leaves – Few Red chilli – 1 no Coriander leaves - to garnish

HOW TO MAKE CABBAGE SAMBAR 

1. Soak tamarind in water. Wash and chop cabbage. In a pressure cooker base, take all the ingredients mentioned under “to pressure cook”. Add 2 cups water and cook in low flame for 2 whistles. Mash the dal well after steam is released. Set aside.
2. Heat oil in a kadai and roast the spices for sambar. Grind to smooth paste.
3. Take 1 cup of tamarind extract and add to cooked dal in pressure cooker. Add ground masala, salt, sambar powder, jaggery, hing and boil the sambar for few minutes till nice aroma arises.
4. Temper in ghee and add to sambar. Switch off the flame. Garnish with coriander leaves.
5. Cover and leave for 2 hours before serving for all the flavors to blend well. Serve with hot rice drizzling ghee.

METHOD - STEP BY STEP PICTURES

Soak tamarind in warm water. Take 1 cup of tamarind extract and set aside. Wash and chop cabbage into thin or thick slices as you like. Peel and Chop onions.  In a pressure cooker base, take toor dal, chopped cabbage, chopped onion (optional), turmeric powder, few drops of cooking oil and few torn curry leaves. Add 2 cups of water. Pressure cook in low flame for 2 whistles. Mash the dal with a ladle after steam is released. Set aside. Heat oil in a kadai. Roast all the ingredients given under “to saute and grind” in medium flame without burning it. Lastly add the coconut, switch off the flame and mix well. No need to roast the coconut. Just mix with other roasted spices. Let it cool. Grind to smooth paste adding water. Add 1 cup of tamarind extract to the cooked dal in pressure cooker. Add the ground masala paste, sambar powder, salt, hing and jaggery. Mix well and roll boil the sambar for few minutes till nice aroma arises. You can add some water if sambar is too thick. Heat ghee in a small tempering pan. Add mustard seeds, red chilli, curry leaves and let mustard start to splutter in low flame. Add this to the sambar. Mix well and garnish with coriander leaves. If possible, rest this sambar for 2 to 3 hours before serving for all the flavors to infuse well. At the time of serving, you can reheat it or serve it with plain hot rice drizzled with ghee. Enjoy this cabbage sambar with any poriyal and papad/ appalam.

Note

Adjust the quantity of red chillies as per the taste. Tempering in ghee adds a nice flavor to this sambar. Do not skip it. Do the tempering only at the end. Tomato is not necessary for this sambar.If you want to add, saute in oil and then add to cooked dal.

Try this easy, yummy cabbage sambar for a change and enjoy with plain rice, poriyal and appalam !

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