August 10, 2013

Cabbage Kootu

This mildly spiced kootu/gravy can be paired with rice/roti. If you want to really spice it up, add one or two dry red chillies while making the masala (refer to the recipe below).

I served it mild alongside beetroot parathas and our whole family loved the combo!

Basic Info
Complexity - Medium
Prep time - 15 mins
Cook time - 20 mins
Serves - 4

Cabbage - 2.5 cups (packed, shredded/finely chopped)
Moong dal - 1/2 cup
Turmeric powder - 1/4 tsp
Water - 2 cups
Oil -1 tsp
Hing - 1 small piece / 1/2 tsp
Whole peppercorns - 1/2 tsp
Dry red chilli - 1 no (adjust to your preferred spice level / skip)
Whole urad dal - 1.5 tsp
Cumin seeds - 1/2 tsp
Coconut - 1-2 tbsp
Salt - to taste

Bring about 2 cups of water to boil in a deep saucepan. Add moong dal, turmeric powder and stir well. Let the dal cook on medium heat until soft, but not mushy. It will take about 6-8 mins. Now, add cabbage and let it cook completely for about 8 mins. Add more water if necessary.

In the meanwhile, heat a tsp of oil in a small pan. Add hing, whole pepper corns, dry red chilli, whole urad dal, cumin seeds and fry until urad dal turns golden brown. Let it cool and grind it into a thick & smooth paste along with fresh coconut (use as less water as possible).

After the cabbage gets cooked, add this ground paste, salt and mix well. Let it come to a boil and remove from heat.

Serve hot with roti/rice.

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