Kootu is my favourite when mixed with hot rice. If kootu is tempered with ghee the aroma will be filled entirely in your kitchen. we can make kootu with veggies like chow chow, snake gourd, cabbage, keerai etc..It is very easy to make and it helps in easy digestion. Cabbage kootu is very common in our house. It goes well with Rasam, Puli Kulambu.
INGREDIENTS
CHOPPED CABBAGE
|
1 Cup
|
MOONG DHAL
|
¼ Cup
|
BIG ONION (Chopped)
|
½ Cup
|
TURMERIC POWDER
|
A Pinch
|
SAMBAR POWDER
|
1 Tbsp
|
SALT
|
To
Taste
|
MUSTARD
|
1/4 Tsp
|
URAD DHAL
|
1/4 Tsp
|
ASAFOETIDA/HING
|
A Pinch
|
GINGELY
OIL/GHEE
|
1 Tsp
|
CURRY LEAVES
|
Few
|
COCONUT
|
1 Tbsp
|
JEERA
|
1 Tsp
|
GREEN CHILLY
|
1
|
STEP BY STEP PICTURES
Chop the cabbage & onions finely. Soak Moong dhal for 10 mins
Heat up a vessel with water
Add Moong dhal &Turmeric powder
You can see the white foam rising. Remove the white foam
Check whether the Moong Dhal turned soft
Add chopped cabbage
Close with lid and cook till cabbage turns soft
Mean while in mixie jar add coconut, jeera & green chilly
Grind it to a fine paste by adding water
After the cabbage is cooked add Sambar powder & salt
Now add the grounded mixture and give a quick stir. The kootu will start thickening soon. So keep it in low flame for 3 to 4 mins
Heat oil/ghee in a kadai.
Add the items for Tempering (refer the temper table)
Add chopped onions and fry until it turns brown, so it gives a nice flavor
Add the fried onions to the Kootu. Now Cabbage Kootu is ready for serving.
NOTES
- Moong dhal can be replaced by Toor dhal/channa dhal
- If you want to avoid coconut you can skip the grinding part, but that gives a nice taste
- Similar procedure can be used for chow chow kootu
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