South Indian Cabbage and Carrot

Recipe by KVasanth
READY IN: 30mins


  • 2
    tablespoons rice bran oil
  • 1 12
  • 1
    cup chopped red onion
  • 12 - 1
    teaspoon split Thai green chili (this really is just 1 green chili cut in half lengthwise)
  • 1
    teaspoon turmeric
  • 1
    cup carrot (cut into sticks)
  • 2 12
    cups shredded white cabbage
  • 12
    teaspoon salt


  • Prepare chopped red onion and green chili, and set aside.
  • Over medium-high heat, heat the oil in a large pan. Once oil is hot, put in cumin seeds -these will start to sizzle and pop immediately. When they do, give them a stir and then add in the onion and green chili. Reduce heat to medium and cook mixture until slightly browned.
  • Add tumeric to onion mixture and incorporate well.
  • Add carrots, and stir well to coat. Reduce heat to medium-low and cook covered for 5 minutes, stirring occasionally.
  • Add cabbage and salt, carefully folding it in so that as much as possible has come in contact with the carrot mixture. Cover, and cook for 10-15 minutes, stirring occasionally until cabbage is soft and everything is incorporated. Serve.