Gova Kola Curry, also known as Sri Lankan Cabbage Leaves Recipe, is a delightful and nutritious dish that beautifully balances the mild sweetness of cabbage leaves with a harmonious blend of aromatic spices. This vegan-friendly recipe holds a special place in Sri Lankan cuisine and has been enjoyed for generations. In this comprehensive guide, we will explore the step-by-step process of crafting this mouthwatering dish, complete with a list of ingredients and expert tips to enhance your culinary experience.

These green cabbage dumplings bring back wonderful memories of my childhood. The vegetarian friendly curry has been made for ages and is a family favorite when having a rice and curry meal. The trick to making this curry is to get the outer green layers of the cabbage. White cabbage doesn’t give you the right texture for melons. You’ll need a good knife for shredding the melon, or a food processor with a shredding attachment can make quick work.

Ingredients and Preparation:

To embark on your culinary journey of making Gova Kola Mallum, you will need the following ingredients:

• 1 medium-sized cabbage leaves
• 2 tablespoons of cooking oil
• 1 teaspoon of mustard seeds
• 1 teaspoon of cumin seeds
• 1 large onion, finely chopped
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2-3 green chilies, slit lengthwise (adjust to your spice preference)
• 1 teaspoon of turmeric powder
• 1 teaspoon of coriander powder
• 1/2 teaspoon of cumin powder
• 1/2 teaspoon of red chili powder (adjust to your spice preference)
• 2 tomatoes, finely chopped
• Salt to taste

Begin by carefully removing the outer green leaves of the cabbage. Wash them thoroughly under running water to remove any dirt or impurities. Once cleaned, finely chop the cabbage leaves into small pieces and set them aside.

In a large, heavy-bottomed pan or kadai, heat the cooking oil over medium heat. When the oil is hot, add mustard seeds and cumin seeds. Allow them to splutter and release their fragrant aroma.

Next, add the finely chopped onions and sauté them until they become translucent and attain a slight golden hue.

Incorporate the minced garlic, grated ginger, and slit green chilies into the pan. Sauté for a few minutes until the raw aromas dissipate, and the ingredients become fragrant.

Add the turmeric powder, coriander powder, cumin powder, and red chili powder to the mixture. Stir well to coat the onion mixture with the aromatic spices, allowing them to cook for a minute or two.

Introduce the finely chopped tomatoes to the pan and cook until they soften, and the oil starts separating from the spice mixture.

Gently add the chopped cabbage leaves to the pan, ensuring they are well coated with the flavorful masala. Sprinkle salt to taste and mix thoroughly.

Reduce the heat to a minimum, cover the pan with a lid, and let the cabbage leaves cook for approximately 15-20 minutes. Remember to stir occasionally to prevent sticking and ensure uniform cooking.

Once the cabbage leaves turn tender and are cooked through, garnish the curry with fresh coriander leaves and a squeeze of lemon juice (if desired) for an extra burst of flavor.

Gova Kola Curry(Gova kola Thel Dala) can be served as a delectable side dish to complement any rice and curry meal in Sri Lanka. Its vibrant flavors and nutritional value make it a versatile addition to your dining table. Whether paired with traditional Sri Lankan curries or as a standalone dish, this curry never fails to impress with its harmonious blend of spices and the subtle sweetness of cabbage leaves.

Conclusion:

In the world of Sri Lankan cuisine, Gova Kola Curry stands out as a flavorful and nutritious delight. Its balanced combination of spices and the mild sweetness of cabbage leaves make it a cherished dish in many households. Embrace this recipe to savor the heartwarming flavors of this wholesome and comforting culinary creation. As you embark on your culinary journey, let Gova Kola Mallum transport you to the rich and diverse world of Sri Lankan flavors.