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Cabbage Theeyal

The other day I was going through my food pictures and realised there were quite a few recipes in the pending list. One of them was Cabbage Theeyal, a recipe I found in Ammachiyude Adukkala. Theeyal is popular South Indian side dish comprising of roasted and ground coconut along with spices, cooked


  • 1 cup cabbage Chopped
  • 1 onion Chopped
  • 4 Green chillies
  • 1 - 1/2 tablespoons Tamarind paste - (adjust to suit your taste)
  • 1 cup coconut Grated
  • 1 teaspoon + 1/2 teaspoon Chilli powder
  • 1/2 teaspoon Turmeric a powder - + pinch
  • 1 - 1/2 teaspoons Coriander powder
  • to taste Salt

For Tempering

  • 1 teaspoon mustard seeds
  • 1 sprig Curry leaves
  • 1/2 tablespoon shallots sliced


  • Roast the grated coconut in a pan till golden brown.
  • Add the chilli powder, turmeric powder and coriander powder and roast till it turns reddish brown in colour.
  • Switch off heat and let cool.
  • Grind to a fine paste with a little water. Keep aside.
  • Dilute the tamarind paste in some water and keep aside.
  • Heat oil in a pan.
  • Saute the onion, green chillies and cabbage.
  • When the cabbage starts to wilt, add a pinch of turmeric powder and 1/2 teaspoon chilli powder and mix well.
  • Cook further on low heat till the cabbage is done.
  • Add the ground paste and salt and mix well.
  • Add the tamarind water and bring to a boil.
  • Switch off heat.
  • For tempering, heat oil in a pan.
  • Put the mustard seeds, when they start to splutter, add the curry leaves and shallots and saute till the shallots turns slightly brown.
  • Take off the heat and pour this over the curry.
  • Serve the hot Theeyal with Rice.