CABBAGE KOOTU

 CABBAGE KOOTU

Cabbage is one vegetable that is most commonly used all over India. It is easily available all through the year.  It has numerous health benefits as it is rich in Vitamin C and has many antioxidants.

Elsewhere in this blog, you will find recipes for dishes made with cabbage such as :- 

• Cabbage Sukke from our Konkani cuisine
• Cabbage Lollipop- made in an appe pan and not deep fried
• Cabbage Sanna Polo - a spicy side dish from our Konkani cuisine
• Kimchi - a yummy salad made with cabbage

Today's recipe is an easy to make yet tasty side dish made with cabbage which is cooked in a pressure pan. This is quick to make. Since this recipe does not call for the use of onion and garlic,  it comes in handy on days when you wish to avoid these ingredients. It goes well with both rice and chapatis.

I have adapted this from Cabbage Kootu from Padhu's Kitchen. 

We tried this out recently and really enjoyed the dish. 

Ingredients:-

• Cabbage, chopped, 3 cups
• Moong Dal, 1/4 cup
• Sambar Powder, 2 tsp
• Turmeric Powder, 1/4 tsp
• Curry Leaves, 3-4
• Chickpeas ( Kala Chana), 1/4 cup (optional) 
• Salt, to taste

To Be Ground To A Paste:-

• Coconut Gratings, 1/4 cup
• Cumin Seeds, 1 tsp
• Fried Gram, ( Udachakadalai/Hurigadale), 1 and 1/2 tsp

For Seasoning:-

• Mustards Seeds, 3/4 tsp
• Urad Dal, 1/2 tsp
• Asafoetida, ( Hing), 1/8 tsp
• Curry Leaves, a sprig
• Dry Red Chilli, broken into halves, 1
• Oil, 1 tsp

Method:-

Wash and chop the cabbage 

Wash the chickpeas and soak them overnight

In a mixer jar, grind together coconut gratings, cumin seeds, and fried gram to a smooth paste using just the required amount of water. Keep aside. 

In a pressure cooker, cook the soaked chana and keep aside. (This is optional.  I happened to have cooked chana ready so used this) 

In a pressure cooker pan, add the chopped cabbage, turmeric powder, sambar powder, salt, moong dal, 3-4 curry leaves, and 1 cup of water

Pressure cook for 3 whistles 

Once the cooker cools, open the lid and add the cooked chana, the ground paste, water as required, mix well and bring to a boil, lower the heat and let it simmer for a few minutes

Check for salt and add if required

Heat 1 tsp of oil in a seasoning pan and on medium heat add the mustard seeds, when they splutter add the urad dal and when the dal changes colour, add the asafoetida, broken red chilli and curry leaves

Saute for a few seconds and pour this seasoning on to the Cabbage Kootu.

Switch off the gas and transfer to a serving bowl 

Serve Cabbage Kootu as a side dish with rice and rasam, or with chapatis.