Description
Kootu is a semi thick lentil gravy cooked with vegetables, often had with rice or roti. Here is simple kootu preparation using cabbage.
| Ingredients | |
|---|---|
| ½ cup | Split green gram |
| 2 cup | Cabbage (shredded) |
| 1 no | Onion |
| 2 nos | Green chili (small) |
| 2 tbsp | Fresh grated coconut |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| 1 no | Dry red chili |
| 6 nos | Curry leaves |
| ¼ tsp | Asafoetida |
| ½ tsp | Salt (or to taste) |
| 1 cup | Water |
| 1 tsp | Oil / ghee |
Instructions
Wash and soak split green gram for 15 minutes and pressure cook with chopped onions, cabbage, green chili and 1 cup water upto 1 whistle. Now heat oil in a pan, splutter mustard, cumin seeds, dry red chili and curry leaves. Sprinkle the asafoetida and add the cooked dal to this. Add grated coconut and salt. Simmer for 5 minutes or until the desired conisitency level is reached. Swtich off and serve hot with rice.
Notes
This recipe serve 3 to 4 people.
Thick kootu can be had as a side for Kara kuzhambu or Meen kuzhambu.
Watery kootu can be served as a side for chapati or with plain and ghee.
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