Cabbage-Capsicum Kura is one of the most delightful dishes, especially cooked in this style. Capsicum is the name used for bell pepper in India. It is also called `Shimla Mirch`, considering the part of the country where this pepper was first cultivated by the British in India.
Cabbage and Capsicum
What Is `Kura`
In Telugu language (spoken in Southern India), kura is referred to as any type of curry. Curry takes on a very different meaning in the Western world, but back in India, it can mean sautéed veggies or meat, with a variety of spices used for flavoring. Coming from a vegetarian household, our kura is always made with veggies, and sometimes also with lentils.
Tempering (Tadka)
Most South Indian recipes include a tempering (called `popu` in Telugu or `Tadka` in Hindi). Typically, tempering includes curry leaves, split black dal (urad) and/or bengal gram (chana), cumin and mustard seeds and dry and green chili peppers. This combination can vary depending on the dish, and it adds a very distinct crunch and flavor.
Tempering Ingredients
Cabbage-Capsicum Kura
This is easily my most favorite sautéed veggies recipe. The combination of cabbage and capsicum, with the added flavor onions, tempering and curry powder is so delicious! Once you cut and wash the veggies, it is as easy as 1-2-3. Tempering, followed by sautéing and then adding salt and South Indian Curry Powder. If you don’t have curry powder, simply add cayenne pepper or coriander powder. This dish is ready in 20 minutes tops. Try it. You`ll love it!
Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6, whereas bell peppers (capsicum)are a great source of vitamin A (in the form of carotenoids), vitamin C and vitamin B6.
Here are some delicious veggie sauté recipes you might want to check out:
- Carrot-Green Beans Poriyal
- Cluster Beans-Coconut-Ginger Sauté
- Broad Bean Eggplant Sauté
- Snake Gourd Coconut Sauté
- Fresh Fenugreek Eggplant Sauté
- Easy Sautéed Green Beans
- Spicy Cilantro Ginger Eggplant Sauté
- Beets (Root & Greens) Palya
- Yard-to-Table Beet Leaf Thoran
- Cabbage & Green Beans Poriyal
- Cabbage & Carrot Masala
- Easy Cabbage-Ginger Sauté
- Cabbage-Methi Sabzi
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Cabbage-Capsicum Kura
Ingredients
- 1/2 Pound Cabbage - Fine Cut
- 1/4 Cup Green Bell Peppers - Fine Cut
- 1/8 Cup Onion - Fine Cut
- 1/2 Teaspoon Red Chili Powder
- 1/4 Teaspoon Sea Salt
- 1 Tablespoon South Indian Curry Powder - Optional. Recipe here
Tempering
- 1 Chili Green Chili Pepper - Slit in Half
- 1/2 Chili Dry Red Chili - Small
- 1 Teaspoon Chana Dal - (Split Bengal Gram)
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- 1 Tablespoon Coconut Oil - Extra Virgin
Instructions
- Sauté tempering ingredients (mustard seeds, cumin seeds, chana dal, green and dry red chili) in oil, in a pan on low flame.
- Add cabbage, capsicum, onion and salt. Mix well and cook for 2 to 3 minutes.
- Cover with lid, set flame on low and allow the vegetables to cook for 2-4 minutes additional minutes.
- Add cayenne pepper, South Indian Curry Powder (or coriander powder) mix well and make sure all moisture evaporates.
- Enjoy hot with steamed brown rice, Ghee, Tomato Pappu, Tomato Chutney, Moringa-Curry Leaf Powder and microwave poppadum.
