Go Back
+ servings
A plate of food, with Curry
Print Recipe
5 from 1 vote

Cabbage Chickpeas Curry

Cabbage Chickpeas Curry is a curry made with a fresh blend of spices along with a sweet flavor of coconut and jaggery. It is a truly unique curry with its distinctive taste and ingredients.
Prep Time15 mins
Cook Time30 mins
Servings: 6 people
Author: Uma Srinivas


  • ½ medium sized cabbage or 5 cups chopped cabbage
  • 1 medium size Onion
  • 2 cups cooked Chickpeas
  • 2 ½ cup grated coconut
  • 5-6 red long chillies
  • 3 round red chilies optional
  • 3 tbsp Urad dal
  • 1 tsp cumin seeds
  • 2 tbsp coconut oil
  • Salt to taste
  • 1 tbsp jaggery
  • 1 tbsp tamarind juice
  • 1 strand curry leaves
  • 1 tsp mustard seeds
  • Pinch of asafoetida powder


  • Soak the Chickpeas for 6 hours and steam cook them in a pressure cooker with a cup of water.
  • Drain all the water and place them aside to cool down.
  • Place a pan over medium heat and drizzle 1-2 teaspoons of oil. As the oil heats up, add Urad dal and fry for few seconds and follow up with cumin seeds and fry until they turn golden.
  • Add red chilies fry until they are crispy (about a minute).
  • Remove off heat and blend them with coconut and 2 cups of water. Set aside for later use.
  • Place a medium size pan over medium heat and start to sauté chopped onions with a teaspoon of oil.
  • When they turn translucent, add the chopped cabbage and stir for an even mix.
  • Add 2 cups of water and let it simmer for 15 minutes.
  • Add jaggery, tamarind and salt. Stir well.
  • Add the cooked Chickpeas and let it cook another 2 minutes.
  • Add the blended coconut paste and continue to stir.
  • Add curry leaves and let it simmer for another 5-8 minutes.
  • Switch off the heat and prepare mustard seeds seasoning or tempering: Place a pan over medium heat and saute mustard seeds, red chilies in 2 teaspoons of oil. As they start to splutter, switch off the heat and add asafoetida then add them to the curry.