Chettinadu Cabbage Kootu
Directions
- 1Heat 1 teaspoon of Indian sesame oil in a pan.
- 2Add 1 teaspoon of fennel seeds and 1 teaspoon of cumin seeds and saute for a few seconds.
- 3Add 1/2 cup of chopped onions and saute until soft.
- 4Add 2 chopped tomatoes and 1 chopped green chilli.
- 5Add 1/2 teaspoon salt.
- 6Cook until tomatoes are mushy.
- 7Add 1/2 teaspoon sambar powder and 1/2 teaspoon turmeric powder.
- 8Add 1/4 cup of fresh shredded coconut and cook for a minute.
- 9Transfer the mixture to a bowl and add 1 cup of water.
- 10Grind to a smooth paste.
- 11In a pressure cooker, add 1/2 cup of split moong dal and 1.5 cups of water.
- 12Cook for 10 minutes and let pressure settle before opening.
- 13In a pan, add 3 cups of chopped cabbage and 1 cup of water and 1/2 teaspoon of salt.
- 14Cook until the cabbage is soft.
- 15Add the cooked cabbage to a pan with the cooked moong dal and the ground masala paste.
- 16Mix well to combine.
- 17Add 1/2 cup of water and bring to a boil.
- 18Heat 2 teaspoons of Indian sesame oil in a pan.
- 19Add 1/2 teaspoon of mustard seeds.
- 20Add 1 sprig of curry leaves, 2 dried red chillies, and 1/2 teaspoon of red chilli powder.
- 21Pour the tempering over the kootu and serve hot.
Ingredients
- 1 teaspoon Indian sesame oil
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 0.5 cup onion, chopped
- 2 tomatoes, chopped
- 1 green chilli, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon sambar powder
- 0.5 teaspoon turmeric powder
- 0.25 cup fresh shredded coconut
- 1 cup water
- 0.5 cup split moong dal
- 1.5 cups water
- 3 cups chopped cabbage
- 1 cup water
- 0.5 teaspoon salt
- 2 teaspoon Indian sesame oil
- 0.5 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 dried red chillies
- 0.5 teaspoon red chilli powder (optional)
Equipment
panpressure cookerbowlgrinder