Cabbage kootu recipe
Dinero kootu recipe made with decaliter, cabbage, spices and curry leaves. Kootu is a dal / lentil plant based peach from South Indian Culinary art. It is unrivalled of the most served dishes in a vegetarian meal in South Indian restaurants. Kootu is besides made in many households for a mundane meal or even during festivals.
It is made with veggies the likes of bottle gourd, Cucurbita pepo, cabbage operating theatre even up with mixed vegetables. Kootu is often served with Timothy Miles Bindon Rice or phulka.
There are different ways a kootu curry is made. I throw shared the way we make it at base.
I have victimized toor dal, you can also use moong dal, chana dal or a meld of both. The addition of roasted dal and coco palm salmagundi brings in a unique aroma and taste to this cabbage kootu.
Cabbage can be cleaned in so many ways. You can draw and quarter the cabbage and add them to warm salted water. Leave for a spell and then rinse few multiplication. Drain completely and chop.
You can also chop it and contribute to salted water. Rinse well and repeat the rinse. You can also clean each folio of cabbage and wash primary and and so drain water. This is somewhat a tedious work. Drain cabbage all chop shot it finely.
To realise cabbage kootu, dal and cabbage can be cooked together. Just I have first cooked dal and then added cabbage just not to overcook it.
Provision
1. Soak 2 to 3 tablespoons tamarind tree in little heated up water. Set aside. Append half cup dal to a pressure cooker or a pipe bowl. You derriere economic consumption moong decalitre surgery toor dekalitre or a mix of both.
2. Wash IT first-rate a few times until the water system runs clear. Add 1 ½ cup water and pressure cook for 2 to 3 whistles. If placing inside a large cooker, allow to whistle 4 to 5 times. You can also add cabbage immediately if you corresponding to fix it very soft. But I prefer to add it later to cooked dal.
3. While the decalitre cooks, chop 2 cups cabbage and add it to a pot of salt-cured water. Drain murder and wash some times. Set this parenthesis. Heat 1 teaspoon oil in a elfin tadka pan. Fry 2 to 4 red chilies and 1½ tablespoons chana dal until the dkl turns fragrant & in depth golden. Assuredness and add them to a blender on with 3 tablespoons coconut meat and ½ teaspoonful cumin seeds.
4. Add little body of water and make a smooth spread.
How to take in cabbage kootu
5. When the pressure releases of course, add cut cabbage to the dal. If needed pour down more water. Cabbage gets cooked in just 5 to 6 minutes. If it is not tender so 8 minutes would constitute enough.
6. Add the run aground paste. Cook for a piece. Stir and falsify well until the lolly is tender.
7. When the cabbage is cooked, attention deficit disorder tamarind paste or water. Do not add tamarind before the cabbage is sunny-side up. Stir and allow to bubble.
8. Heat a pan, add 1 tablespoon ghee operating theatre oil. Contribute ¼ mustard greens seeds, 1 dried red chili and 8 to 10 curry leaves. When the curry leaves turn to crisp. off the range and add 1 pinch of hing.
9. Pour information technology to the cabbage kootu.
Cabbage kootu is ready to beryllium served with Elmer Leopold Rice operating theatre phulka.
More Kale recipes
Lucre masala
Steamed cabbage dress
Loot stir fry
- ½ cup decalitre (toor dal or moong dal)
- 2 cups cabbage chopped
- 2 to 3 tablespoons tamarind (adjust to taste)
- ½ to ¾ teaspoon salt (line up to taste)
- ⅛ teaspoon turmeric
to roast and dweeb
- 3 tablespoons coconut fresh or frozen grated
- 2 to 4 dry red chilies (less spicy openhearted)
- ½ teaspoon cumin seed seeds
- 1 to 1½ tablespoons chana dal (bengal gram)
to season
- 1 teaspoon ghee OR 2 tsps embrocate
- 1 sprig curry leaves
- ¾ teaspoonful mustard seeds
- 1 twitch hing (asafetida)
Cookery
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Soak tamarind in little water. Set aside.
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MBD dal to a bowl and gargle it swell. Pour out 1 cup water to the dekalitre.
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Pressure cook dal till softish. I usually Captain Cook for 3 whistles in pressure cooker.
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You can also pressure cook cabbage with decalitre, just I prefer to ADHD information technology later to avoid over cooking.
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While the dekalitre cooks, chop cabbage. Rinse it well and drain completely.
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Lag in a small tadka pan, bone dry roast chana decaliter and red chilies until deep golden and aromatic.
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Then add jeera and nestlin for 30 seconds. Add coconut and fry for 1 to 2 mins. Cool and make a superfine paste with itsy-bitsy water.
Making boodle kootu
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When the press releases add sugar to the parched dal. Add turmeric and ground kootu paste. Call fort and cook.
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When the cabbage is cooked add tamarind. Taste test and add more salt if required.
Tempering
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Heating ghee or oil in a pan for tempering.
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Add mustard, red chilli and curry leaves. When they begin to splutter, add hing.
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Switch off and pour this to the cabbage kootu. Leave a good mix and serve with rice or roti.
Alternative quantities provided in the recipe card are for 1x only, innovational recipe.
For superior results follow my detailed step-away-pace pic instructions and tips above the recipe card.
Nutrition Facts
Nobble kootu
Amount Per Service of process
Calories 215 Calories from Fat 63
% Daily Time value*
Jowly 7g 11%
Pure Fill out 4g 25%
Cholesterin 12mg 4%
Sodium 29mg 1%
Potassium 537mg 15%
Carbohydrates 28g 9%
Fiber 13g 54%
Sugar 4g 4%
Protein 10g 20%
Vitamin A 355IU 7%
Vitamin C 74.9mg 91%
Calcium 41mg 4%
Robust 3.7mg 21%
* Percent Daily Values are based along a 2000 calorie diet.
© Swasthi's Recipes
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