Cabbage Kootu ( Know Your Green Leafy Vegetables)

by Tarla Dalal

Added to 22 cookbooks
This recipe has been viewed 7117 times

A versatile, traditional south indian recipe, which goes just as well with rice as with puris or chapatis.

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Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings

Ingredients

To Be Ground To A Paste
1 1/2 tsp coriander (dhania) seeds
1 1/2 tsp cumin seeds (jeera)
1 tsp whole peppercorns (kalimirch)
2 tbsp chopped fresh coconut

Other Ingredients
1 1/2 cups chopped white cabbage
1/2 tsp turmeric powder (haldi)
salt to taste
1 cup boiled yellow moong dal (split yellow gram)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp chana dal (split Bengal gram)
2 whole dry Kashmiri red chillies ,
broken into pieces
8-10 curry leaves (kadi patta)
1 tsp chopped green chillies
a pinch asafoetida (hing)

Method

Combine the cabbage with ½ cup of water, turmeric powder and salt in a deep pan, mix well and cook on a medium flame for 10 minutes or till the cabbage turns soft.
Add the moong dal, mash lightly using the back of a spoon and simmer for a minute. Keep aside.
Heat the oil in a small pan and add the mustard seeds and cumin seeds.
When they crackle, add the chana dal and red chillies and stir till the chana dal turns pale golden brown.
Add the curry leaves, green chillies, asafoetida and the ground paste and stir for 2 minutes.
Add the dal cabbage mixture, mix well and simmer for 10 minutes on a low flame.
Serve hot.

Handy tip:

You can also make this recipe in a ‘quick fix’ manner, where you can skip the paste and instead add a few spoons of sambhar powder to the veggies and dal when they are being cooked and a few spoons of grated coconut to the seasoning.