Wednesday, 1 February 2012



     1)    Fresh cabbage – 1 kg
     2)    Mild green chilies – 4 Nos.
     3)    Mustard seeds – ¾ teaspoon
     4)    Coconut oil or other cooking oil – 2 tablespoons
     5)    Salt – ¾ teaspoons

To Cook:

          Peel off and discard the outer skin of the cabbage (which is sometimes coated with pesticides or fungicides) and slice into thin strips taking care to get rid of the hard central stem portion. Pluck off the stems and cut the green chilies diagonally into long thin pieces.

          Set a thick cast iron wok on high heat. Pour in the coconut oil and throw in the mustard seeds. As soon as they are about to finish crackling, tip in the green chilies. Stir once and put in the cabbage and the salt. Stir nicely. When the cabbage gets heated up, lower the heat and cover with a lid.

          Every few minutes, open the lid and stir taking care not to let the upkari burn at the base. If any water collects at the base, set aside the lid and stir on low heat till the water evaporates. As soon as the cabbage is three quarters cooked (it should retain its crispiness but must not taste raw), taste and sprinkle a bit more salt if required (cabbage usually requires very little salt). Switch off the heat.

          Serve hot with rice, porridge, cherupayar kanji or freshly baked bread. You can roll cabbagea upkari in chappatis or make delicious cabbagea upkari cheeseburgers. Many people just love to enjoy fresh cabbagea upkari by itself.


     1)    Small orange sized greenish white cabbages have the most wonderful taste.

     2)    You can also use 3 to 4 dry hot red chilies in place of green chilies to have a cabbagea upkari of a different flavor.

     3)    Persons needing to use less oil for health reasons can cook cabbagea upkari in a non-stick wok.

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