Gujarati Cabbage Sambharo is also known as “kobi no sambharo” in the Gujarati language. Are you wondering what’s that? Well, this a very traditional Gujarati side dish salad that is normally served with your thali or meal. This is super quick and easy side dish that prepared in no time. It’s a simple salad made with thinly sliced Cabbage, Red/Green Peppers , Carrots stir fried in oil, mustard seeds, green chilies, curry leaves, ginger, garlic,turmeric (haldi) with a little zing of lime/lemon juice. This perfect crunchy Cabbage Sambharo has a very delightful light flavor with a pinch of chili and tangiest.
Cabbage Sambharo can be made in many different variations. Some like to add papaya or raw mangoes instead of lemon/lime juice which is perfectly fine. I just didn’t have these on hand! This can also be made in a “Jain Style” by completely avoiding the garlic/onion. Many people also don’t like adding curry leaves or turmeric, but I love it ….curry leaves bring out a delightful aroma and turmeric adds a beautiful color to the salad.
Don’t be mistaken, this salad is warm, but can also be served cold….the vegetables are cooked but not completely this is what will give all the vegetables a nice crunchy texture. This salad is served as accompaniment to many Gujarati meals and also served with many popular snacks like fafda ( something like a besan (gram flour) chips made in long strips or dhokla (steamed rice/lentil sponge cake).
Many people don’t like to add vegetables like green and red peppers or don’t like to use lemon juice and sugar. I love to add all of these cause …to me these are the star ingredients. This salad is well enjoyed with the bright colorful vegetables.
This recipe that I’m sharing with you all is a very traditional authentic Gujarati way of making Sambharo. I learned how to make this from my mother. I love her method ….it always taste the best! She told me that dehydrating the cabbage will help release the moisture and speed up the cooking time. Dehydrating also helps soften up the cabbage, but still leaving the crunchy effect.
Well, I hope you all enjoy making this super simple and quick salad. Please do share your thoughts with me by leaving your valuable comments below. Comments and thoughts keep me motivated.
Add 1/2 tsp. salt to the cabbage and mix it all well and leave aside for 10-15 minutes. (This helps release the moisture in the cabbage and cooks faster)
Take a hand full of cabbage between the palms of your hand and squeeze out all of the water in a separate bowl. Continue with the rest of the cabbage and discard the water remains. Keep aside
Preparing the salad
Heat oil in a wok on medium heat. Once Oil is hot add in the mustard seeds and them pop then add in a pinch of asafitida.
Then add in curry leaves, garlic and green chili and saute for 30 seconds.
Add in all of the vegetables, turmeric powder (haldi), sugar, salt to taste, lemon/lime juice and give it a good mix. Let it cook for 5-8 minutes (vegetables should be 30-40% cooked only) all vegetables should maintain crunchy texture.
Add in salt to taste and freshly chopped coriander (cilantro) and mix. Remove from heat. Do a taste test and adjust salt, lemon and spiciness to your liking.
Remove into serving plate. Serve it warm or cold.
Dehydrating the Cabbage is optional, but this the most authentic and traditional way of making Cabbage Sambharo.
Sugar is optional
Lemon/Lime juice can be avoided by adding your choice of raw mango or raw papaya.