Cabbage Kootu (using channa dal) | Muttaikose Kootu (using kadalai paruppu) | Kosu kootu

Cabbage Kootu (using channa dal) | Muttaikose Kootu (using kadalai paruppu) | Kosu kootu

Cabbage kootu is a very healthy and comforting vegetable side dish. This Muttaikose kootu is made using kadalai paruppu (Channa dal).  Recently one of my friend made this kosu kootu for a potluck lunch and I instantly fell in love with it and I wanted to try this at home and got the recipe from her and made few changes to suit our taste. I have prepared this few times now and everyone at home loves this comforting kootu. I serve this with rasam rice and if there are any leftovers I would serve this with chappathi too.

What are the ingredients needed?

Cabbage(thinly chopped), 2 cups
Kadalai paruppu/ Channa dal, 1/2 cup
Oil, 1 Tablespoon
Mustard seeds, 1/2 teaspoon
Curry leaves, 1-2 sprig
Onion, 1 large(finely chopped)
Turmeric powder, 1/4 teaspoon
Asafoetida, a pinch
Salt, to taste
Cilantro, to garnish (optional)

To grind together
Grated coconut, 1/4 cup
Ginger, 1" long (de-skinned, washed)
Green chillies, 2-3 nos.
Cumin seeds, 1/2 teaspoon

How it is made?

Cabbage Kootu (using channa dal) | Muttaikose Kootu (using kadalai paruppu) | Kosu kootu

1. Pressure cook channa dal  with 2 cups of water till it is cooked well. But take care it does not overcook and is so soft and get mashed. Retain the water in the cooked channa dal to add to the kootu.
2. Then grind all the ingredients listed under ' to grind together' into a smooth paste and set it aside.
3. Then heat oil in a skillet, add mustard seeds and when they crack, add curry leaves and fry then add chopped onions and fry till they turn translucent. Then add the chopped cabbage, little salt and cook till the cabbage is cooked. (Cover and cook in low flame, doesn't require water. If needed just sprinkle some water)
4. Then to the cabbage, add the cooked channa dal along with the water, and the ground mixture, now add turmeric powder and asafoetida, mix well and check the salt and adjust accordingly and cook till the raw smell is gone.  Then turn off the heat. 
5. Garnish with cilantro and serve it warm.  

Notes:

• Adjust the amount of green chilli as per your heat tolerance level.