Cabbage Onion Gravy is a simple, yet delicious dish that can be made with cabbage and onions. This recipe has been passed down through the generations of cooks in my family. It’s a perfect side dish for your next meal!

Cabbage Onion Gravy is a dish made with onion, garlic, and cabbage. It is usually eaten as a side dish or as an accompaniment to fried fish.

Ambat is a traditional Konkani meal in which toor daal is used to make a wonderful coconut sauce with onions. Onions and cabbage are a combination made in heaven. My mother-in-law used to make this incredible ambat with cabbage and onions in a coconut curry with toor dal. When served with rice, crunchy and soft cabbage pieces in a delectable coconut sauce flavored with onions create a delightful meal. The curry is next seasoned to make it taste and smell even bettersssssssssssssssssssssssssssssssssssss 

Amusingly, before I married, I had never had any ambat. With the exception of vali ambat. Mil was the queen of the ambats. It was love at first taste with the cabbage onion ambat. It’s very soothing and satiating when served boiling hot with steaming hot rice. Enjoy a substantial dinner with a few papads or vodis for added crunch. 

Cabbage onion ambat is made using cabbage, onions, toor dal, coconut masala, and tempering.

Coconut masala is made out of coconut, tamarind, dried red chilies, and salt.

Oil, mustard seeds, and curry leaves are used to temper the dish.

Also, yum ambats are delicious. 

Coconut Gravy with Spinach (Konkani Style Palak Ambat Recipe)

Curry with Ivy Gourd (Tendle Ambat Recipe)


2 – 2.5 cups cabbage, chopped – 1/2 cabbage (medium size) 2 onions, medium sized 1/2 cup split yellow lentils/toor dal a third of a cup of shredded coconut 1/2 tamarind (size of a lemon) 6 red dried chili peppers season with salt to taste

Temper with:

2 teaspoons of vegetable oil 2 curry leaves (leaflets) mustard seeds, 1/4 teaspoon

Serves: 2

Time to prepare: 40-45 minutes

Preparation method:

1. Constraints Using 1 cup of water, simmer toor dal/lentils till soft and mushy.

To speed up the cooking process, I soak them for a few hours or overnight.

2. Finely chop the cabbage and thoroughly wash it. Onions should be peeled and coarsely chopped.

3. Cook cabbage and onions in a pot with salt and water until nearly done, then set aside. Cook with as much water as you need.

Masala preparation:

4. In a small amount of oil, fry dried red chilies for a minute. Allow them to cool fully. 5. Grind them into a smooth paste with the tamarind, shredded coconut, and salt, using as much water as required. 6. Combine cooked toor dal, cooked cabbage, and onions in a cooking pan. Add in some ground masala as well. 7. Add enough water to make a medium thick gravy consistency and bring to a boil. In the end, the consistency of this curry is typically fairly thick. Because there is toor dal in it, it will thicken as it cooks and as it cools. To begin with, keep it a bit wet. 8. Taste and adjust the salt. Simmer until the cabbage is tender and the rawness of the masala has dissipated. Turn off the heat.


9. In a tempering pan, heat the oil and add the mustard seeds. When they begin to pop, add the curry leaves and cook for a few seconds. Combine the curry and the tempering in a large mixing bowl.

10. Serve with a dish of steaming hot rice and enjoyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy

Here are some more curry dishes from Konkani cuisine. 

Spicy, gravy, ambat, vegetarian, lunch, dinner, daal, curry, Konkani recipe, Konkani meal, Konkani cuisine, Udupi cuisine, Mangalore cuisine, Konkani cuisine, Mangalore food, Konkani cuisine

Cabbage is an easy-to-grow vegetable that can be cooked in a variety of ways. Here are some of the most popular and delicious ways to cook cabbage.

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