Cabbage foogath

The term ‘Foogath’ is used for any vegetable which is cooked with coconut and curry leaves. The recipe is very simple and hence easy to cook, it is similar to the dish ‘Thoran’, but the thoran is prepared with mixed vegetables. The quick, easy and tasty vegetarian dish, cabbage foogath, is just what you need when you run out of time to prepare anything elaborate. This type of preparation is common in South India, though the name by which it is called differs in every home; in our Anglo-Indian homes we call it ‘Foogath’. The simple seasoning, in this preparation, allows the natural taste and flavour of the vegetable to remain in it. Traditionally this dish is prepared with freshly grated coconut; alternatively for a change, here in this recipe I have used groundnut powder. This is healthy and nutritious too. Cabbage Foogath tastes lovely with hot rotis or steamed white rice and dal.


  • 4 cups finely sliced cabbage
  • 1 tsp oil(Reduce and try to use little oil just enough for seasoning)
  • 3/4 tsp mustard seeds
  • 1-2 green chillies chopped fine
  • 6-8 curry leaves washed and dried on paper towels
  • 1 large onion chopped fine(optional)
  • ½ tsp cumin seeds
  • A few pepper corns(optional)
  • 4 tbsp fresh grated coconut or use 2 tsp roasted and freshly ground Ground-nut powder.
  • Salt to taste


  • Wash and drain the sliced cabbage in a colander/strainer.
  • Heat the oil in a shallow pan; add mustard seeds and cumin seeds. When they stop spluttering add the curry leaves, pepper corns and green chillies and sauté a little.
  • Now add the onion and fry till it turns soft.
  • Add the cabbage, salt to taste and cook till the cabbage wilts a little and gets cooked.
  • Add the grated coconut or groundnut powder and mix well. Cook for another minute and then turn off the flame.
  • Serve hot as an accompaniment with flat Indian breads or steamed white rice and any curry or lentil preparation.

Preparation Time: 15- 20 minutes

Serves: 4

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