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Cabbage Kadamba Curry
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5 from 1 vote

Cabbage Kadhamba Curry | Mixed Vegetable Curry

Kadhamba curry is nothing but a mix of many vegetables. In this recipe I have mixed beans, cabbage, carrot and peas. This is all time favorite for my family and i believe many of us like this as it is rich in combination of vegetables. This is again simple to make and kadamba curry would be helpful with respect to the quantity if we have guests at our home.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Poriyal
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 120kcal
Author: Sowmya Venkatachalam


  • 1/4 Kg Cabbage Finely chopped
  • 20 Beans
  • 3 Carrots
  • 4 tsp Moong Dal
  • 2 tsp Grated Coconut
  • Salt As Needed

For Tempering

  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Split Urad Dal
  • Few Curry Leaves
  • 1 Red Chili


  • Clean the beans and carrots and peel the carrot skin
  • Finely chop the cabbage, beans and carrots
  • To this add moong dal and peas and keep it ready
  • Heat oil in a heavy bottomed pan, add mustard seeds. When the mustard seeds starts to sputter, add urid dal and broken red chilli and fry it till the dals turn golden brown color.
  • Add the vegetables and mix it well in the oil.
  • Sprinkle little amount of water for the vegetables to cook and add salt
  • When the water evaporates, add little oil and allow the vegetables to cook completely
  • Finally add grated coconut and mix well and remove from flame
  • The yummy kadamba curry is ready to serve with any kuzhambu or rasam



  1. We can add green chili instead of red chili 
  2. Moong dal adds a nice crunchy flavor the poriyal, but we can skip


Serving: 1Cup | Calories: 120kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g