CABBAGE KOOTU

 

Course: lunch

Cuisine: Indian

Author: Nivetha Jagadeesh

 

cabbage kootu formula | cabbage dal formula | muttaikose kootu. a sound and delectable south indian variant of dal formula arranged with cabbage, moong dal and coconut. it's anything but an optimal side dish or maybe can take up the primary curry too when presented with hot steamed rice. the formula is incredibly basic and can be ready inside the space of minutes by pressure cooking moong dal and cleaved cabbage.

 

kootu plans are normal in south indian food and is essentially a south indian tradition of dal formula. there are a few varieties to the kootu formula and is frequently ready by blending it in with selection of veggies and moong dal. regularly it's anything but a thick surface and is mostly filled in as a side dish with rice.

 

Cabbage kootu is a marginally thick consistency dal made with a ground coconut glue and flavors. The flavor of cabbage isn't felt in the formula. I cook both the cabbage and moong  dal together in a pressure cooker . In spite of the fact that you can cook the cabbage and dal independently as well. You can likewise cook both dal and cabbage in pressure cooker. Simply add 1 cup water if cooking in pressure cooker.

cabbage kootu

 

INGREDIENTS:

FOR PRESSURE COOKING:

Onion -1

Moong dal – 1/2 cup

Tomato – 2

Green chilli – 2

Cabbage -  1  cup

Turmeric powder – 1/2 tsp

Salt as needed

Water – required

 

FOR BLENDING:

Ground coconut – 1/2  cup

Green chilli – 1

Cumin seeds – 1 tsp

 

FOR TEMPERING:

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Urad dal – 1/2 tsp

Hing – 1 pinch

Curry leaves – few

Coriander leaves – for garnishing

 

STEPS FOR MAKING KOOTU:

 

1. In this receipe I prepare by using pressure cooking style. So, lets gets started our receipe.
2. Wash and soak 1/2 cup of moong dal two or multiple times in water.
3. In a pressure cooker add wash and soaked moong dal.
4. Then add in 1 sliced onions and 2 sliced tomatoes.
5. Then add 2 green chilli.
6. Next add 1 to 2 cups slashed cabbage. Additionally add ¼ teaspoon turmeric powder and 2 to 3 cups water.
7. Furthermore add required salt.
8. Close the lid of the pressure cooker and pressure cook for about 3 to 4 whistles.
9. While the cabbage and moong lentils are cooking, you can set up the coconut glue.
10. Take ¼ cup ground coconut, 1 to 2 green chilies, 1 teaspoon cumin seeds in a chutney processor container/ mixie jar. Add 2 to 3 tbsp water for blending/ granulating.  
11. Crush to a smooth glue. Cover and keep to the side.
12.  Once kootu gets cooked turn off the flame and open the pressure cooker lid.
13. Warmth 1 tablespoon coconut oil. Then, at that point add ½ teaspoon mustard seeds and ½ teaspoon urad dal. Fry till the mustard seeds snap and the urad dal becomes brilliant.
14. Then, at that point add   few curry leaves and a touch of asafoetida. Mix well.
15. Then add in cooked kootu in this tempering.
16. Additionally , add in ground coconut paste .
17. Blend quite well. Add some water at this progression if the dal looks exceptionally thick.
18. Stew on a low fire for 4 to 5 minutes.
19. Once kootu gets 4 to 5 bubbles switch off the flame.
20. Finally, garnish with fresh coriander leaves.
21. Serve cabbage kootu with steamed rice.

 

NOTES:

• If you don’t like to pressure cook the kootu you can also cook in pan.
• Adjust salt and spices as per your taste.
• Serve kootu with idli, dosa, chappathi, steamed rice.
• If you want to add red chilli powder you can also add in.
• you can also add half moong dal or half toor dal in this receipe.
• you can also use channa dal/kadalai paruppu instead of moon gal