A simple curry. One of my favorite right as a child and the only way I loved to have cabbage. A recipe from my Mom’s kitchen and is pretty much the same expect that, Mom uses grated coconut which she grinds to a fine paste and then adds it to the curry. Whereas I use coconut milk instead.
I usually serve this with a spicy stir fry or fish fry so I prefer not to make the kootu spicy. However you could add a green chili if you like to.
You need –
- Channa dhal – 1/2 cup
- Cabbage – 1/2, finely chopped (I let the chopped do this for me)
- Onion – 1 medium, chopped
- Tomato – 1 medium, chopped
- Garlic – 1 big pod or 2 if small
- Turmeric powder – 1/2 teaspoon
- Coconut milk – 1/4 cup
- Salt to taste
- Shallots – 2-3, finely chopped
- Dried red chili – 2
- Mustard seeds – 1/2 teaspoon
- Asafetida – a pinch
- Curry leaves – 1 sprig
- Coconut oil – as required
How to –
Wash and clean the dhal in several changes of water. Pressure cook the channa dhal with turmeric, onion, tomato, garlic and salt with 1.5 cups of water till done. Roughly mash.
In sauce pan, add the cooked dhal and cabbage. Add about 1/2-3/4 cups of water or as required. Stir and cook over medium heat till the cabbage is done. Stir in the coconut milk and bring to a gentle simmer. Turn off the heat.
For tempering, heat oil in a small pan, tip the Mustard seeds. once they start to splatter add the dried chilies, curry leaves, asafetida and shallots and fry till the shallots are golden brown. Add this to the dhal . Mix well and turn off the heat.
Serve hot with steamed rice or roti.