Cabbage Kootu

                       Cabbage Kootu 

Ingredients:

Cabbage                 - 1 Cup (finely chopped)

Moong Dhal          - 100 gms.

Onion                     - 1 Medium Sized (Chopped)

Tomato                  -  1 Medium Sized (Chopped)

Green Chillies       - 3 (Slit)

Turmeric Powder - ¼ Teaspoon 

Chilli Powder        - ½ Teaspoon 

Garlic                      - 4 Cloves (Crushed)

Asafoetida             -   ¼ Teaspoon

Oil                           - As Required 

Mustard Seeds      - ½ Teaspoon 

Cumin Seeds         - ½ + ½ Teaspoon 

Coconut                  - 5 Teaspoons (Grated)

Curry Leaves        - 2 Sprigs 

Salt                          - As Required 

Water                     - As Required 

Preparation:

- First, soak the moong dhal for 15 minutes.

- Heat oil in a pan, add mustard seeds and let it splutter. Then add the cumin seeds, chopped onion, two slit green chillies, crushed garlic cloves, chopped tomato and the curry leaves one by one.

- Then add the turmeric powder, chilli powder, asafoetida and the chopped cabbage along with the soaked moong dhal and stir it well until the raw smell of the moong dhal and cabbage goes off.

- Now, add the required amount of salt and water. Close the lid and continue to cook for sometime.

- Once the dhal and cabbage are half done, stir occasionally.

- Now take a blender, add the grated coconut, half teaspoon of cumin seeds along with one slit green chilli and grind it to a fine paste.

- Once the dhal and cabbage are completely cooked, add the coconut paste into the mixture and keep it in the stove for another 7 to 8 minutes. For extra flavour, a teaspoon of ghee can be added, at the end.

- Then, switch off the flame and enjoy the tasty Cabbage Kootu with Puli Kulambu.

Alternative Way to Prepare this Recipe using the Pressure Cooker:

- This recipe can be prepared in the pressure cooker, too. If so, and all the ingredients together along with the moong dhal in the pressure cooker and keep it for over three to four whistles. Once cooked, the ground coconut paste can be added and to be kept in a low flame for five to six minutes. Then, the contents should be tempered at the end by adding mustard and cumin seeds  in the oil, along with the curry leaves. For added flavour, a teaspoon of ghee can be added to the mixture, at the end.