Cabbage kurma recipe – How to make cabbage kurma (cabbage gravy) recipe – side dish for rotis/rice

Cabbage kurma is a very tasty gravy recipe done in a South Indian style, where cabbage is cooked in a coconut based masala paste.  Cabbage kurma is a very popular side dish in some parts of Tamil Nadu and each region has its own variation of making this dish.  If you are bored of eating cabbage in the same traditional manner, you can try this recipe for a variation.  They are a perfect side dish for rotis,  puris or dosas.  

I have used a pressure cooker to make this dish.  This is a quicker version of making this kurma.  You can use also use an open pan or kadai, if you want to avoid the cooker.

Do try this mildly spiced  cabbage kurma with a aromatic flavour of coconut and enjoy!!

Prep Time : 15 mins

Cook Time : 20 mins

South Indian cuisine


Cabbage – 200 gms (chopped finely)

Onion – 1 (chopped finely)

Tomatoes – 2 (chopped finely)

Mustard seeds or rai – 1/2 tsp

Cumin seeds or jeera – 1/2 tsp

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2 tsp

Garam masala – 1/2 tsp

Few chopped coriander leaves for garnishing

Oil – 2 tablespoons

Salt to taste


Grated fresh coconut – 1/2 cup

Green chillies – 2

Garlic cloves – 5 nos

Ginger – 1/2 inch (chopped roughly)

Black pepper – 1/2 tsp

Cashew nuts – 5 nos

Saunf/fennel seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Mint leaves – 1 tablespoon

Cloves – 2

Cinnamon stick – 1 (small)


Take all the ingredients – coconut, green chillies, garlic cloves, ginger, black pepper, mint leaves, cloves and cinnamon stick – to a mixer grinder.  Add little water and grind to make a smooth paste.  Keep it aside.

Take a small pressure pan.  Add 2 tablespoons of oil and heat on medium flame.  Once hot, add mustard seeds and cumin seeds.  Allow them to splutter.  Then add 1 chopped onion and stir fry till the onions become transluscent.

Add 2 chopped tomatoes and mix well.  Cook on a medium flame till the tomatoes become little soft.  Then add the ground masala and give a good mix.

Add 1/4 tsp turmeric powder, 1/2 tsp red chilli powder,  1/2 garam masala and salt.  Mix everything well and cook on a low flame for 2-3 minutes.

Then add 250 gms of chopped or shredded cabbage.  Mix well.  Add water and adjust the consistency.  Check for salt and add if required.

Close the pressure cooker with its lid and pressure cook for 3 whistles.  Once the pressure cools down, garnish with chopped coriander leaves.

Serve cabbage kurma hot as a side dish for rotis, puris or steamed rice and enjoy!!


You can use ghee instead of oil for enhancing the flavour.

Adjust the spices as required by you by adding more or less.

You can also mix vegetables, brocolli, green peas or cauliflower instead of cabbage and follow the same recipe.

Add sambar powder instead of garam masala.  It also gives a good taste.


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