Can you believe that you can make a delicious low calorie cabbage kootu in just 15 minutes with only 1 tsp of oil. I prepare cabbage kootu in 3-4 ways and this is one way of preparing it. It goes well with both rice and roti and is also good for health. Actually I prepared this cabbage kootu and salad for lunch one day. We mixed kootu with rice and had salad as a side dish for this. We all loved it very much. See, what a simple yet healthy and delicious lunch. It took only 15-20 minutes for me to prepare this lunch menu. So what I am trying to convey is that, there are so many delicious and healthy recipes that can be prepared in just 15 minutes time.
How to make Cabbage Kootu (Muttakos Kootu -Tamil Brahmin Style-no onion-no garlic recipe)
Prep time - under 10 mins
Cook time - under 15 mins
Serves - 3-4
We will divide this recipe into 3 easy steps - 1. Pressure cook cabbage 2. Add the ground paste 3.Boil and season the kootu. That's it, your cabbage kootu is ready!!
Cabbage - 3 cups chopped
Moong dal or a mix of moong + tur dal - 1/4 cup
Sambar powder - 2 tsp
Turmeric powder -1/4 tsp
Curry leaves -3-4 leaves
Brown or white channa (kondai kadalai) - fistful -(optional)
Salt as needed
For the paste
Grated coconut - 1/4 cup
Cumin seeds/ jeera seeds - 1 tsp
Fried gram/pottu kadalai - 1 1/2 tsp or use rice flour - 3/4 tsp ( this is used only for thickening)
Grind the above to a fine paste with little water and keep it ready.
For the seasoning
Oil -1 tsp
Mustard seeds - 3/4 tsp
Urad dal - 1/2 tsp
Hing/asafoetida - a pinch
Curry leaves - few
Chop cabbage and keep the paste also ready.
Soak channa overnight and pressure cook with a little salt until soft. Keep it aside.
Step-1 - Take a pressure pan or cooker, add chopped cabbage, turmeric powder, sambar powder, salt needed, dal, curry leaves and 1 cup of water. (picture below)
Step 2 - After opening the cooker, add cooked brown channa, ground paste, another 3/4 cup of water and boil well.
Step 3 - Season the kootu - Heat a tsp of oil, add mustard seeds, when it sputters, add urad dal. When dal turns golden brown, add hing, red chillies, curry leaves and pour it over the kootu.
Garnish with finely chopped coriander leaves.
You can add peas instead of channa. If using dry peas, soak it overnight and pressure cook.
If you use tur dal alone, you have to cook dal separately. If you add moong dal or moong dal + tur dal as I have done, you can add it along with cabbage and pressure cook.
Cabbage kootu + chappati
Cabbage kootu + rasam + rice
Kootu + thogayal + rice
Kootu + salad + rice (this kootu tastes great even when mixed with hot steamed rice, topped with 1/2 tsp of ghee. Vegetable or cucumber salad is a great combo with this.) Do try these easy lunch menus. Find more Indian Lunch Menus
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