Kootu is one of the best and healthy dal based gravy variety which can be taken either as a side dish or as a gravy mixed with white rice. Cabbage kootu is one of the popular kootu recipe in South India. This is served in all hotels and marriages as a lunch menu and this consumes less oil and is easily digestible. Here I have given you the traditional Tamil nadu Kos Kootu recipe.
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Ingredients needed for making Cabbage Kootu
Cabbage - 1 cup finely chopped
Kadalai Paruppu / Channa dhal - 1/2 cup
Onion (chopped) - 1 no.
Tomato (chopped) - 1 no.
Sambar Powder - 1 tsp.
Salt to taste
Oil - 2 tsp
To Grind
Grated coconut - 4 tbsp.
Cumin seeds - 1tsp.
green chillies - 1
For the tempering
Mustard seed - 1 tsp.
Split Urad dhal - 1 tsp.
Red chilly - 1
Asafoetida - a pinch
A sprig of Curry leaves
Method for making Cabbage Kootu / Kos kootu
1. Cook the channa dal with a pinch of turmeric powder in a pressure cooker for 3 whistles.
2. Add the chopped onions, tomatoes, sambar powder, salt and chopped cabbage to the cooked dal and cook in a pressure cooker for 1 whistle.
3. Heat oil in a kadai splutter the mustard seeds, fry the urad dal and red chilly, add the curry leaves and now add the cooked cabbage and dal from the cooker.
4. Mix well and then add the ground mixture. Leave this for a minute till everthing gets blended well.
Now the cabbage kootu is ready to be served with rice or chapathi.
You can also replace cabbage with any other vegetables like chow chow, snake guard, pumpkin, brinjal, etc.
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