Green & Purple Cabbage Kootu

Today’s recipe is a simple, everyday rice accompaniment and one of the most common and popular side dishes in a traditional Tamil Nadu full meal - kootu! I’m sharing a no-garlic version made with a blend of green and purple cabbage, freshly ground coconut, curry leaves, and cilantro masala.

Recipe Snapshot

YIELD

6 servings

1 h 5 min

South Indian

Entree

Time

cuisine

course

Carrot

– ¼ moong dal – 2 tbsp chana dal – 2 shallots optional – ¼ tsp turmeric powder – 1 cup water ...

Ingredients

1

– Rinse the moong dal and chana dal thoroughly and add them to the cooking vessel. To this, add shallots, turmeric powder, and 1 cup of water.

2

– Layer the rinsed and chopped cabbage on top of the dal mixture without adding extra water.

3

– Pressure cook for three whistles using a stovetop pressure cooker with the pot-in-pot method—add 2 cups of water to the base of the cooker, place the vessel inside, and cook. Let the pressure release naturally.

4

– Meanwhile, grind coconut, green chilies, curry leaves, cilantro, cumin seeds, and pepper with ¼ cup of water to prepare the kootu masala.

5

– To the cooked cabbage and dal, add 1.5 teaspoons of salt and mix well.

6

– Stir in the ground masala along with ¼ cup of water  and bring the mixture to a gentle boil. As cabbage releases more water, avoid adding extra liquid beyond the recommended amount.

7

– Once the kootu starts simmering, turn off the heat.

8

– For tempering, heat two teaspoons of coconut oil in a small pan. When hot, add mustard seeds and urad dal. Let the mustard seeds splutter and the urad dal turn light brown before adding the tempering to the kootu. Serve and enjoy.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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