Cabbage is a veggie that is mostly ignored at home. Other than adding it to any stir fried rice or noodles I very rarely make anything of it as the kids do not like its smell. When ever I make a poriyal/stir fry out of cabbage I end up having to finish it all as nobody touches it. So I make this kootu/Stew out of it as they cannot find out what vegetable has been used in it and they finish it off without complaining. Even if they ask I tell them it is make of some other vegetable. This mildly spiced kootu/stew will taste just perfect when served as an accompaniment
with any kuzhambu
that is very spicy.
As I pressure cooked the cabbage along with the dal and mashed it slightly, it totally became impossible for my kids to make out the vegetable that I have used. The coconut added the much needed aroma and the spices give just about enough flavor.
So here is a simple and hearty lentil stew....
Wash the dal and cook it along with cabbage.
Grind the ingredients to a fine paste.
Cook the kootu. Make the seasoning, mix and serve hot.
Muttakos / Cabbage Kootu
5 Minutes Cook Time:
15 Minutes Serves:
3 to 4
- Cabbage – 300 gms
- Channa Dal / Kadalai Paruppu – 1 tbsp
- Yellow Moong dal / Pachcha Paruppu – 4 tbsp
- Turmeric powder – 1/2 tsp
- Curry leaves – 1 sprig
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Asafetida – 1 pinch
- Salt – to taste
- Oil – 1/2 tsp
- Fresh grated coconut – 1/4 cup
- Cumin seeds – 1/2 tsp
- Green chilies – 4
- Shallots / Sambar onions – 4
1. Wash both the dals together and place them in a pressure cooker.
2. Add roughly chopped cabbage, turmeric powder and with enough water pressure cook for 2 whistles.
3. When cooked slightly mash all the ingredients together.
4. Grind the ingredients mentioned under “To Grind” using little water to a fine paste.
5. Add the ground paste to the cooked cabbage and dal mixture and add enough water (approx., 1/3 cup) or to the consistency you prefer. Add salt and bring it to a boil over medium low flame and let it cook for 2-3 minutes.
6. Heat a pan with oil. Add mustard seeds and when it splutters add urad dal, asafetida, curry leaves and sauté till the dal gets roasted. Pour the seasoning over the dal and mix well.
7. Serve hot as an accompaniment with rice or rotis.
- If you do not happen to have shallots use 1/2 onion for grinding.
- Adjust the green chilies according to your spice level.
- You can leave out channa dal while cooking and make this kootu with just moong dal.
Labels: Dal Recipes, Lunch Box Recipes, Side Dishes - Rice, South Indian Lunch