Saturday, August 7, 2010


Cabbage Ava pettina curry is famous in andhra side ,and even in traditional functions, because it doesnt have onion or garlic..There are many varieties of curries we do with cabbage,but this one is prepared in coastal andhra homes,and andhra is famous for  ava pettina kuralu..

Chopped cabbage - 2 cups
Tamarind paste 1 tsp
 thick pulp made of
lime sized tamarind
Oil 2 tbsp
Urad dal 1/2 tsp
Channa daal 1/2 tsp
Red chilli (slits) 2 nos
Green chilli 3 nos(slits)
Curry leaves

For ava mixture:
Mustard seeds 1 tsp
Redchilli 1 no
Green chilli 1 no
Haldhi a pinch
Salt a pinch
Grind these 5 items into a thick paste
by adding 1 tbsp of water and
keep it aside.
Boil and cook the chopped cabbage pieces by adding  water,in a prestige cooker for 2 whisles..switch off and let it cool.
After it is cooled open the cooker and strain the water from the cabbagepieces.
Now add tamarind pulp  and salt and again cook for 5 more mins,after it is cooked switch off and let it cool.
In the meanwhile prepare ava mixture ,it will be just 1 tbsp full and keep it aside.
After the cabbage pieces are cooled , strain  away fully the tamarind pulp,water from the cooked cabbage pieces and keep it aside.
Now place a pan and add 2 to 3 tbsp of oil, next add urad daal,redchilli slits,and saute well.
Next add green chilli slits,hing,haldhi and curry leaves and mix well.
Now add the cooked and strained cabbage pieces,and mix well.
Cook in low flame for 3 minutes and switch off.
Now add the ava paste in the cabbage curry and mix well.
Let it settle for more than half an hour to get the yummy taste.
Ideal with hot rice


  1. Nice post...loved your presentation dear.

  2. Even I prepared cabbage curry but a different version,would post some other time. Ur version is interesting too.

  3. yummy and tempting cabbage curry.


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