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Cabbage Kootu

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3

Ingredients
  

  • Chana Dal - ¼ Cup
  • Cabbage - ½ medium chopped
  • Onion - ½ medium chopped
  • Garlic - 4 cloves
  • Tomato - ½ medium chopped
  • Asafoetida - 1 small pinch
  • Salt - ½ tsp adjust per taste
  • Turmeric - ¼ tsp
  • Sambar powder - ¼ tsp
  • Water - as needed

To grind

  • Grated Coconut - 3 Tbsp
  • Jeera - ½ tsp
  • Green Chilli - 1 small

To temper

  • Oil - 1 Tbsp
  • Mustard seeds - ½ tsp
  • Broken Urad Dal - ½ tsp
  • Jeera - ½ tsp
  • Curry leaves - 1 sprig
  • Dry red chilli - 1

Instructions
 

  • First wash and soak the chana dal in water for atleast 15 mins. Drain the water from the soaked dal and add it to the pressure cooker.

    kootu kootu
  • To the pressure cooker also add the chopped cabbage, onion, tomato, garlic, asafoetida, salt, turmeric and sambar powder. Add sufficient water (about 1 Cup). Mix everything together and pressure cook for 3 whistles or until the dal and cabbage are cooked through. Turn off the flame and wait until the pressure subsides.

    kootu kootu
  • Meanwhile, add all ingredients mentioned under "To Grind" to a mixie/blender along with sufficient water and grind to a smooth paste.

    kootu kootu
  • Once the pressure subsides, open the lid of the cooker and slightly mash the cabbage using a ladle. Add the ground paste to the cooked cabbage and mix well. Turn on the flame and let it continue to boil for about 5 mins until raw smell of the paste is gone. Turn off the flame.

    kootu kootu

    kootu kootu
  • Heat oil in a separate pan and add the mustard seeds. Once it splutters, add the remaining ingredients listed under "To temper" in the given order. Once the urad dal turns golden brown, turn off the flame. Transfer the contents to the kootu and mix well.

    kootu kootu
  • Serve hot as a side for rice / gravy or chapati.

    cabbage kootu

Notes | FAQ

- If there is no water left after pressure cooking the cabbage, add little more water before adding the ground paste in step 4.
- Adjust the quantity of other ingredients based on the size of cabbage used.