Cabbage Kootu: Shredded cabbage and moong dal cooked with coconut, jeera and chillies and seasoned with coconut oil. Kootu ia combination of vegetables and lentils cooked with spice powders, with or without coconut masala. They are mild ,suit people of all age groups, can be given even for babies and old age. Jeera is an important ingredient in the preparation of kootu. Kootu can be given for the people recovering from any illness. Rasam, Rice and kootu make a good combination. It can be served with roti also. This is a one pot dish, it can be made in the pressure cooker in the stove top or in an insta pot or in a rice cooker as well. If you are making in the rice cooker soak moong dal for 30 minutes prior cooking.
Take half of a medium size cabbage. Shred and cook it along with moong dal in the pressure cooker with salt added. Grind 1/4 cup of coconut , jeera , raw rice and green chillies and add it to the cooked veg and dal mixture. Cook for a few minutes. Season with mustard seeds urad dal curry leaves, powdered hing in coconut oil. I'm using white crystal salt, pink crystal salt or fine salt can be used.
Substitutions:
Ridge Gourd, snake gourd, Cauliflower, beans, ash gourd, yellow pumpkin, amaranth greens, spinach can be prepared in a similar manner.
Variations:
Chop 4 or 5 shallots or a small sized regular onion along with the cabbage and cook.
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Equipments used: 3 ltr pressure cooker/pan/ blender, seasoning pan.
Recipe:
Total time taken: under 30 minutes
No.of servings: 4
1 cup = 200ml
Ingredients with measurements:
Cabbage - 1/2 of medium size
Moong dal - 1 handful
Turmeric powder - 1/2 tsp
Salt - to taste
To grind:
Coconut - 1/4 cup
Jeera - 1/2 tsp
Green chillies - 3
Raw rice - 1/2 tsp
Tempering:
Coconut oil - 1 tbsp
Asafoetida - 1/4 tsp
Mustard - 1/2 tsp
Split urad dal - 1/2 tsp
Curry leaves - a few
Directions:
1. Shred cabbage. Cook shredded cabbage with a handful of moong dal in a pressure cooker with salt added for 4 whistles. Allow to cool down.
2. Grind coconut, jeera, raw rice, green chillies.
3. Pour the ground mixture in to the cooked veg and dal. Add some water to the blender jar, rinse and add it to the contents of the pan.
4. Add turmeric powder, cook for a few minute. Check for the salt.
5. Heat coconut oil in a seasoning pan, add mustard seeds, urad dal, curry leaves and hing.
6. When seeds splutter and urad dal turns golden, pour over the kootu mixture.
7. Transfer to a serving bowl.
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