Karnataka special Cabbage Kurma|Cabbage Saagu | Cabbage Curry

Kurma is a dish which does not use much oil or spices. Curries which are light on the stomach and pleasant on the plate are quite the best. What do you say? Karnataka Special Cabbage Kurma or Cabbage Saagu is one such great recipe. The word Saagu in Kannada means Curry.

The Cabbage Saagu is better with Poori or Chapathi than with Rice. The combination of the mild sweetness of Coconut and a moderate mix of masalas (Spices) gives a great taste to the Kurma. I first tasted this Saagu in a friend’s house in Bengaluru.

I asked for the details of the recipe and the method of preparation. I started making it soon after my return to Hyderabad. Now this dish is a family favourite. One last word! Even those who are not big fans of Cabbage as a vegetable, are sure to find this recipe a lip-smacking and finger licking one!

you may also like this recipe Cabbage Papaya Salad

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Here are some tips for this Curry:

• The special flavour of this Kurma/ Saagu lies in the moderate spices that are used. The Curry is ideally mild and sweet. Some Kannadigas add a little sugar at the end. Now you understand what I mean by sweetness as the special feature of this preparation!


• It is better to cut the cabbage very fine. Large pieces do not look nice in this recipe. You can substitute cabbage with these vegetables if you like.

• Boil Cauliflower, Beans, or Potato in salted water and use it in place of Cabbage.

Karnataka special Cabbage Kurma|Cabbage Saagu | Cabbage Curry - Recipe Video

Karnataka special Cabbage Kurma|Cabbage Saagu | Cabbage Curry

Curries | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Serves 5


  • For the Masala Paste:
  • 1 Cup Fresh coconut (Grated)
  • 2 tbsp Roasted Chana Dal (Phutana)
  • 2 tbsp Cashew (Kaju/ jeedi pappu)
  • 3 Green Chillies
  • 1 Inch Cinnamon (dalchini)
  • Water to grind the Paste
  • For the Korma/ Saagu:
  • 350 gms Cabbage (Finely chopped)
  • 3 tbsp Oil
  • 1 tbsp Cumin (Zeera)
  • 2 Sprigs Curry Leaves
  • 1 Cup Onion (Chopped)
  • Salt (To taste)
  • 1 Cup Tomato (Chopped)
  • 1/250 Cup/ml Water
  • Coriander Leaves (A little)
  • 1/2 tbsp Garam Masala
  • 1 tbsp Ginger galic Paste


  1. Grind all the ingredients for the Masala Paste into a fine paste
  2. Heat oil in a pan. Put Zeera and curry leave in hot oil. Add onion and fry till soft.
  3. Add Ginger garlic paste and fry until raw smell leaves. Now Add Tomato and cook till pulpy.
  4. Once the tomatoes are cooked add masala paste with little water and cook till the masala paste loses the raw smell.
  5. Now add the Cabbage and salt and half a cup of water. Mix well, cover with lid and let it cook for 15 minutes till the Cabbage gets soft.
  6. Sprinkle Garam Masala and Coriander leaves before taking the pan off the gas.

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