Feb 012015

Cabbage raita is a very quick dip for any parathas or biryani and pulao. It is packed with fibre and also low in calories. The addition of dry mango powder and cumin gives it a nice tangy flavor and goes well especially with sour curd/butter milk.


Serves: 2

Preparation time: 10 mins


Cabbage – ½ cup, shredded

Dahi/curd – 1 cup, beaten well

Salt – to taste

Cumin powder – 1 tsp

Amchur/dry mango powder – 1 tsp

Green chili – 2 (very finely chopped)

Ginger – 1 tsp, grated

Red chili powder – ½ tsp, optional

Coriander leaves – 1 tbsp (very finely chopped)

Dry red chili – 2

Oil – 1 tsp



  1. In a bowl, mix together the curd, cumin powder, red chili powder, amchur powder and salt. Set aside.
  2. In a pan, heat the oil and once hot add the dry red chili, ginger, green chili and cabbage. Fry on medium-high heat till the cabbage is almost cooked but not completely. It should have the crunch.
  3. Remove from heat and set aside to cool.
  4. Add the cabbage to the curd along with coriander leaves and give a good mix.
  5. Serve with some garnish of raw cabbage. This goes well with any parathas or biryani.IMG_2104-2


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