Kootu is a mild dish made of veggie of choice and dal with or without coconut Masala. Usually it is mild and is accompanied with a spicy rice dish. Its a staple south Indian dish that is served as a side dish at functions and celebrations. It has a thick consistency and goes very well with variety of mixed rice, vathalkuzhambu, Thogayal rice , plain rice and even rotis.
I love my Kootu with Rasam and curd rice the most. There are amny varites of kootu prepetratio based on which region it originated from like Paal kootu, More kootu, Arachuvitta kootu, poorucha kootu. Here is a high protein cabbage kootu which will fit into the regular kootu variety but with a slight twist. I have added garbanzo beans or kothukadali which is not commonly used in this kind of kootu. But I promise this is equally good if not better.
This is a very quick and easy recipe to make. Pressure cook moong dal and the soaked garbanzo beans. Then simply chop the cabbage and carrot and cook it with salt and turmeric till its soft to touch.
While the above is cooking grind chopped or grated coconut with green chillis and cumin seeds into a smooth paste. The prep is over now we just have to combine all of this together and bring it to a boil to let it all come together. Once done simply add tempering of mustard seeds, curry leaves and asafoetida with coconut oil or oil of you choice.
Cabbage Kootu | Cabbage in Coconut Gravy
Cabbage – 2 cups chopped
Carrot – 1 cup chopped
Garbanzo beans – 1/2 cup
Moong dal – 1/2 cup
Salt to taste
Asafoetida – 1/2 tsp
Turmeric – 1-2 tsp
Coconut – 1 cup
Jeera – 1 tb
Green chillis – 2 -3
- Pressure cook moong dal and the soaked garbanzo beans separately for 4 – 5 whistles in pressure cooker. Add 1/2 tsp of turmeric to it.
- Chop the cabbage and carrot and cook it with salt and 1/2 turmeric with little water till its soft to touch.
- Release the pressure from dal once the cooker cools down. Mash the moong dal
- Add the dal mixture to the veggies and let it oil for few minutes.
- Grind the chopped or grated coconut with green chillis and cumin seeds into a smooth paste.
- Don’t add much water as we ant the paste to be somewhat thick which will add to the consistency of the kootu gravy.
- Adjust the spice level as needed by adding it to the masala.
- Once the dal and veggie has come together add in the ground paste to the mixture and adjust the salt as needed and let it cook for 5 minutes.
- In a separate pan add the oil. when it is hot quickly add in the mustard seeds. once it splatters add in the turmeric and asafoetida.
If you plan to eat the kootu directly with plain rice or roti then make it slightly spicy otherwise it will be too bland, but if you are paring it with some spicy rice of sort it can be mild.
Do not add too much water in the beginning as you don’t wan’t a watery kootu. You can always add water as needed later.