Cabbage kootu
Kootu with any vegetable is from Tamilnadu cuisine. It is also prepared in Nellore and Chittoor districts of Andhra Pradesh because of the influence of Chennai. Can be kootu is prepared with cabbage, Toor dal/moong dal and freshly ground masalas. The recipe is great accompaniment to hot steamed rice anytime. Here I present tasty and nutritious cabbage kootu to relish anytime. Njoy Cooking, Serving n Savoring!
Author: Akshayakumbham
Course: Accompaniment/Side dish
Cuisine: Tamilnadu, India
Servings: 4
Ingredients:
Cabbage: One small piece
Moong dal: 1 1/2 cups
Salt: As required
Turmeric: A pinch (Optional)
To grind:
Bengal gram: 1 tbsp
Red chillies: 2/3 nos.
Coriander seeds: 1 tbsp
Dry copra powder: 1-1 1/2 tbsp
Tempering:
Ghee: 1 1/2 tsp
Mustard: 1 tsp
Cumin: 1 tsp
Asafoetida: A pinch
Curry leaves: A sprig
Method of preparation:
💐. Take small piece of cabbage or one fourth part of big cabbage. Rinse well with water and chop into small pieces. Add one and half cups of moong dal and bring it to boil.
💐. Meanwhile dry roast first Bengal gram and coriander seeds.
💐. When they turn into light golden brown colour add dry copra powder and red chillies . Fry for a minute and transfer onto a plate.
💐. Allow to completely cool down and transfer into a mixer grinder. Grind to a smooth powder and then add required amount of water to make into slurry.
💐. Add this thin paste to the boiling moong dal cabbage mixture.
💐. Add required amount of salt and cook furthermore for five minutes.
💐. Prepare the tempering and pour onto cabbage kootu and serve with hot steamed rice along with other accompaniments.
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