Cabbage and Carrot Kachumber, Kobi and Gajar Kachumber
by Tarla Dalal
Added to 33 cookbooks
This recipe has been viewed 7999 times
Contrasting shades of white and orange dotted with splashes of green, this Cabbage and Carrot Kachumber is a real riot of colours! So attractive it looks that you cannot help grabbing a spoonful.
Once you do, you are in for a real treat, because this recipe also explores a wide range of flavours ranging from tangy to spicy, with ingredients such as lemon juice, green chillies and coriander-cumin seeds powder too! As always, a pinch of asafoetida further enhances the flavour of the Cabbage and Carrot Kachumber, making it a delight to munch on!
Kachumbers make a great side dish for Indian lunch and dinner.
- Heat the oil in a broad non-stick pan and add the mustard seeds and asafoetida.
- When the seeds crackle, add the green chillies and curry leaves and sauté on a medium flame for 30 seconds.
- Add the turmeric powder, cabbage, carrot and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the sugar, coriander-cumin seeds powder and lemon juice, mix well and cook on a medium flame for 1 minute.
- Serve immediately.
Nutrient values per serving
|Vitamin A||487.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||53.5 mg|
|Folic Acid||12.7 mcg|
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