Cabbage Kootu

Method

1. 1

   Shred cabbage: Finely shred half small cabbage. Wash and drain. Cook 1 cup chana dal separately — pressure cook 3 whistles until cooked but holding shape.

2. 2

   Make coconut paste: Blend half cup fresh grated coconut, half tsp cumin and 2 green chillies with 3 tbsp water to a coarse paste.

3. 3

   Cook cabbage: Add shredded cabbage to a pan with a splash of water, half tsp turmeric and salt. Cover and cook 5-6 minutes until wilted.

4. 4

   Add cooked dal: Add cooked drained chana dal to the cabbage. Mix gently without breaking dal.

5. 5

   Add coconut paste: Add ground coconut paste and cook 4-5 minutes until raw coconut smell disappears.

6. 6

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they splutter add 1 tsp urad dal and fry until golden.

7. 7

   Add to tempering: Add 1 sprig curry leaves and 1 dried red chilli. Fry 20 seconds.

8. 8

   Combine: Pour tempering over the cabbage kootu and mix well.

9. 9

   Dry out: If there is excess moisture cook uncovered on high heat 2-3 minutes stirring frequently.

10. 10

    Serve: Adjust salt. Garnish with a little fresh grated coconut. Serve hot as a side dish with steamed rice and sambar.