Cabbage Kootu Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until they turn translucent.
• STEP 3.Add chopped cabbage, turmeric powder, and salt. Cook until the cabbage is tender.
• STEP 4.In a separate pan, cook the lentils until they are soft and mushy.
• STEP 5.Add the cooked lentils to the cabbage mixture and mix well.
• STEP 6.In a blender, grind coconut, green chilies, and cumin seeds to a smooth paste.
• STEP 7.Add the coconut paste to the cabbage and lentil mixture and simmer for a few minutes.
• STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add a pinch of asafoetida (hing) for extra flavor.
• Adjust the spice level by adding more or fewer green chilies.
• Make sure to cook the lentils until they are soft and mushy for a creamy texture.

Storage and Serving

• Cabbage Kootu can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kootu before serving and adjust the consistency with water if needed.
• Serve hot with steamed rice or roti for a complete meal.