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Baby cabbage moju is a delightful Sri Lankan dish that combines the unique tenderness of baby cabbages with a perfect balance of sweetness, spice, and tanginess. This recipe showcases the versatility of baby cabbages, transforming them into a mouthwatering pickle-style dish that pairs beautifully with rice or string hoppers.

Made with a traditional blend of spices, vinegar, and chili, this dish is not only flavorful but also nutritious — making it a wonderful addition to any homemade meal. Let’s see how to prepare it step by step!

Materials Used.

Some thin jackfruit cut into small pieces.
2 Tablespoon of Vinegar.
About 4 cloves of garlic.
About 2 pieces of cinnamon.
A small piece of ginger.
curry leaves.
A piece of ramp.
2 cloves.
2 cinnamon sticks.
About 10 green chilies, cut lengthwise.
A few small onions.
2 Teaspoon of crushed chili powder.
Coconut oil for frying.
Salt to taste.
1 Tablespoon of Mustard Cream.
2 Tablespoon of sugar.
1/2 Teaspoon of turmeric powder.

The cooking process as follows.

Now let’s get this ready. First, add the chopped baby jackfruit pieces into a bowl. Then add a little turmeric powder and salt, and mix everything well. Once combined, set it aside for later use.

Now let’s add about two tablespoons of vinegar to the mustard cream and mix it well.

Next, take a pan and add some coconut oil. Place it on the stove and let it heat up. Once the oil is hot, add the baby jackfruit pieces and sauté until they turn golden brown.

Next, sauté the onions and green chilies until they become slightly golden and aromatic.

Now, take a wooden mortar and pestle and add garlic, curry leaves, cinnamon, cloves, and cardamom. Crush them together well until finely blended.

Now take a clay pot and place it on the stove. Add about one and a half tablespoons of coconut oil and let it heat up. Once the oil is hot, add the chopped spice mixture along with pandan leaves, curry leaves, the mustard mixture, black pepper, and salt. Stir everything well to combine and release the aroma.

Next, add sugar, sautéed green chilies, salt, and the baby jackfruit pieces to the mixture. Stir everything well to combine. After cooking for a short while, remove it from the heat.

Making baby jackfruit moju is a delightful culinary experience that combines traditional Sri Lankan flavors with creativity. Its rich aroma and balanced taste make it a favorite for festive tables and family gatherings.

Once you try it, you’ll discover how this humble fruit transforms into a truly exquisite dish, perfect for sharing with loved ones.

That’s all for today — wishing you a wonderful day!