Tamil-style Spicy Cabbage Stir-Fry

Ingredients

In this Tamil adaptation of Pa kimchi, we replace the traditional Korean ingredients like gochugaru (Korean chili flakes) and fish sauce with Tamil spices such as mustard seeds, curry leaves, and red chili powder. Additionally, we incorporate tamarind pulp to add a tangy twist to the dish, which is not typically found in the original Korean version. We alse have the original recipe for Pa kimchi, so you can check it out.

• 1 medium-sized cabbage, shredded 1 medium-sized cabbage, shredded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 10-12 curry leaves 10-12 curry leaves
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 6g
• Protein: 2g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add mustard seeds and let them splutter.
3. 3.
   Add curry leaves and green chilies, and sauté for a minute.
4. 4.
   Add shredded cabbage to the pan and stir-fry for 5-6 minutes until it starts to soften.
5. 5.
   In a small bowl, mix red chili powder, turmeric powder, tamarind pulp, and salt to form a paste.
6. 6.
   Add the spice paste to the pan and mix well, ensuring the cabbage is evenly coated.
7. 7.
   Cook for an additional 3-4 minutes until the cabbage is cooked but still retains its crunch.
8. 8.
   Garnish with fresh coriander leaves.
9. 9.
   Serve hot as a side dish or with steamed rice.

Treat your ingredients with care...

• Mustard seeds — Ensure the mustard seeds are fresh and of good quality to enhance the flavor of the dish.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves, but reduce the quantity to half.
• Tamarind pulp — Soak tamarind in warm water for 10 minutes, then extract the pulp and discard the seeds before using.

Tips & Tricks

• For an extra kick of heat, add a pinch of crushed black pepper while stir-frying the cabbage.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Tamil-style Spicy Cabbage Stir-Fry with a dollop of yogurt or raita to balance the spiciness.
• This dish tastes even better when prepared a few hours in advance, allowing the flavors to meld together.
• Experiment with adding other vegetables like carrots or bell peppers for added color and texture.

Serving advice

Serve the Tamil-style Spicy Cabbage Stir-Fry as a side dish alongside steamed rice or as a filling for wraps or tacos. It pairs well with yogurt or raita to cool down the spiciness.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a vibrant bowl or on a traditional Tamil-style banana leaf for an authentic touch.