Cabbage Kootu ~ Day 148

Kootu is a comforting and healthy dish, where vegetables and dal cooked in freshly ground spices. You can make Kootu with any kind of vegetable and with some variation to the ground mixture.  This simple and delicious kootu goes well with rice and rasam or even with chapati.

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 4

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Ingredients:

• Cabbage - 3 cups, chopped into medium chunks
• Split moong dal - 1/2 cup, soaked for 15 minutes
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Coconut Oil - 2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry leaves - few, torn

To grind:

• Freshly grated coconut - 1/4 cup
• Green chilies - 5
• Black peppercorns - 1 tsp
• Cumin seeds - 3/4 tsp
• Ginger - 1-inch piece

Method:

1. Place the cabbage, soaked dal, and turmeric powder in a pressure pan or stainless steel vessel.  Add water to cover the vegetable, about 2 cups.  Pressure cook for 2 to 3 whistles.  Keeping for more than 3 whistles will result in a mushy vegetable.  
2. Meanwhile, place the ingredients in the to grind list in a blender and grind into a coarse paste.
3. Once the pressure goes down, open the cooker and add the ground paste along with salt.  Give it a stir and cook for 2 minutes on low heat.
4. Heat oil in a small skillet.  Splutter mustard seeds.  Add urad dal and cumin seeds.  Fry until the dal turns golden brown.  Add the asafoetida and curry leaves.  Remove from the heat and pour over the kootu.  Mix well. 
5. Serve with steamed rice or chapati.

Cabbage Pakoda / Pakora / Fritter ~ Day 5

Preparation time: 10 min

Cook time: 30 min

Serves: 2

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Ingredients:
Besan flour/ Chickpea flour - 1 cup
Rice flour (Brown or White) - 1/2 cup
Shredded cabbage - 1 cup
Finely chopped green chilies - 2
Red chili powder - 2 tsp
Turmeric powder - 1/2 tsp
Chopped ginger - 1 tbsp
Asafoetida - 1/4 tsp
Chopped curry leaves and cilantro - 2 tbsp
Salt - to taste
Oil - for frying

Method:

1. Combine all the ingredients, except flour and oil.  Mix well and rub the mixture to get the natural juices out.  
2. Add both the flours and mix well.  Add water tbsp at a time to get a thick and tight dough.  Make sure not to add too much water.
3. Heat oil in a pan. Using your hand, drop spoonful of batter into the oil.  
4. Fry until golden brown, on a medium-low heat. Turn the pakoras once in a while with a slotted spoon for even cooking.  Drain on paper towel.
5. Enjoy with coffee or masala tea.

Dill Leaves and Cabbage Rice

 

Ingredients:
Cooked Rice - 2 cups, basmati or long grain
Dill Leaves - 2 cups, washed and chopped
Cabbage - 1 cup, shredded
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Urad Dal - 2 tsp
Grated Ginger - 2 tsp
Turmeric Powder - 1/2 tsp
MTR Vangibhath Powder - 2 TBSP
Asafoetida - 1/2 tsp
Curry Leaves - few
Salt - to taste
Oil- 2 TBSP
Ghee - 1 TBSP

Method:

1. Heat oil in a skillet.  Add mustard seeds and cumin seeds.  Let it splutter.
2. Add urad dal and fry until golden brown.
3. Add the shredded cabbage and mix well.
4. Add the grated ginger, turmeric powder, curry leaves and asafoetida.  Mix well, cover and cook until the cabbage is half cooked.
5. Add the chopped dill leaves, MTR vangibhath powder and salt.  Cook for 7 to 8 minutes or until the leaves and cabbage are fully cooked.  Turn off the flame.
6. Add the cooked rice and 1TBSP ghee.  Mix thoroughly.
7. Serve hot with raita.

Variations:
Thinly sliced onions can be added in place of cabbage.
Add chickpeas (cooked chana) or kidney beans for some protein.