Ingredients
- Cabbage - 2 cups chopped
- Moong dal - 1/3 cup
- Turmeric powder -1/4 tsp
- Water - 1 cup
- Sugar - pinch
- Salt - as needed
- To grind:
- Grated coconut - 3 tbsp
- Cumin seeds/ jeera seeds - 1/2 tsp
- Green chilli - 1
- To temper:
- Coconut oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/2 tsp
- Hing/asafoetida - a pinch
- Curry leaves - few
- To garnish:
- Coriander leaves - few
Instructions
- Grind ingredients listed under "to grind" into a paste with little water and keep it aside
- Pressure cooker method:
- Add oil to the pressure cooker and when oil is hot add the ingredients under "to temper" and let it splutter
- Add cabbage, turmeric powder, moong Dal, salt, sugar, water and ground paste; stir it well, put the lid and whistle
- Cook for 3 whistles and switch off. After the pressure realized naturally garnish with coriander leaves
- Instant Pot:
- Turn on instant pot in sauté mode and Add oil to it and when it oil is hot add the ingredients under "to temper" and let it splutter
- Add cabbage, turmeric powder, moong Dal, salt, sugar, water and ground paste; stir it well
- Turn the instant pot to manual mode and cook for 18 minutes in high temperature
- Switch off, after the pressure real sees naturally garnish with coriander leaves
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Notes
- Coconut oil gives nice flavor to the kootu, but you can use any oil
- Adjust the consistency of the kootu according the way to desire. Add/ reduce water accordingly
- kootu gets thicker overtime if you feel kootu is watery combine 1/4 teaspoon of rice flour with water and add to the kootu, let it boil for 2-3 minutes
- Cumin - pepper powder can yve used instead of green chilli
- Coconut can be avoided
- Combination of moong dal + toor dal can be used instead of all moong dal
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