Ad in her earlier days was not particular about kootu and though she loves veggies preferred stir fried veggies or spicy gravy type to kootu. This time when she was home she loved cabbage moarkootu. Keerai moarkootu and moarkuzambu are her favorites but she hadn’t earlier cared much for cabbage kootu. This recipe is on her request 🙂
Ingredients (4 servings)
Finely chopped cabbage 3 cups (one medium-sized cabbage)
Yogurt ½ cup
Moong dal 3 tbsp
Salt 1 tsp
Turmeric powder ¼ tsp
Green chillies 4
Coconut (grated) 3 tbsp
Cumin seeds 1tsp
Urad dal 1 tsp
Raw rice ½ tsp
Curry leaves from 3 sprigs
Mustard seeds 1 tsp
Oil 1 tsp
- Wash the diced cabbage well in running water and pressure cook with ½ cup water for one whistle.
- Add enough water to moong dal in a bowl, add turmeric powder and cook for three whistles
- While the dal is getting cooked heat oil in a small kadai and add mustard to temper. Add the tempered mustard to the cooked cabbage in a wok .
- In the residual oil saute the chilies till the color changes. Transfer the chillies to the blender and in the same pan roast the urad dal and rice on a low flame till color changes and you get aroma.,Transfer , the roasted dal/rice to the blender cup and add coconut scrapings, cumin seeds, and curry leaves. Grind the mix to a fine paste adding little water.
- Place the tempered cabbage on low flame, add salt and the ground paste. When the mix starts bubbling add the cooked and mashed dal to the mix. As the kootu starts boiling blitz the curd and add to the kootu. Mix well and switch off the flame.
- If kootu is a side dish to rotis add less water; if meant to go with rice add a little more water to make it less thick
Chef’s Note: Chow chow or even a mix of potato/peas/carrot make a good base for moarkootu. Unlike keerai where we use curd generously, other veggies taste good with minimal yogurt.