Cabbage Kootu

Finally I am able to post this recipe after so many procrastinations. Looking back on my recent posts, looks like I haven't been able to keep up the pace of one post daily regime! Well I guess everybody needs sometime off to just do nothing on some front too. I was even trilled that few readers asked me why no recipe after just 3 days. That touched me a lot. Thanks for taking care to drop in and check on my blog. It makes a real difference. I suddenly felt I have nothing to blog on, though I still have many recipes pictured but not posted yet. I guess everybody goes through this phase. Well whatever it is hope the bug passes off fast!

Coming back to Cabbage Kootu, though I am not a great fan of Cabbage, this is one dish that I love eating. But of course it has to be prepared by Amma. I don't like my version too. Still the other day when I found cabbage to be lying around with a dejected look, couldn't think of any other form to consume but this and also its been real long time since I had this Cabbage kootu. Amma makes a yummy cabbage vada but I thought too much oil is not really so good even if I am all for it. Moreover as vada you don't get to cook all of the cabbage! So it was Kootu I thought.

This is a simple dish which goes very well with chapattis, but the beauty of this is, you won't feel the cabbage!

Ingredients Needed:

Cabbage - 250 gms
Yellow Moong Dal - 50 gms (More if you want)
Tomatos - 2 small
Chilli powder - 1 tsp
Turmeric powder - a pinch
Coriander powder - 1/2 tsp
Salt to taste


Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - few
Onions - 1 medium

Fresh grated coconut - 2 tbsp
Method to prepare:

Chop Cabbage to fine pieces. Wash the dal and in a cooker add the dal along with Cabbage, all the dry powders, chopped tomatoes, salt. Put it on 2 whistles or till cooked.

Heat a pan with oil. Sputter mustard seeds, cumin seeds. Then fry onions along with Curry leaves.

Add water if you want the dal to be more thin else little water is enough. Let it boil. Then finally garnish with fresh coconut.

Serve it with chappatis or rice.

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