This is one of the best accompaniments for
puli kulambu/
Vathakuzhambu/
kara kuzambu.My mom makes either this kootu or chow chow kootu most of the time.I have used finely chopped ginger pieces to supress the cabbage smell. Addition of coconut oil gives a nice flavour to this kootu.Even people who hate cabbage loves this kootu recipe.My mil also makes the same way but the only difference is mom adds milk before serving..Try this simple kootu recipe.U’ll love it for sure..
INGREDIENTS
1 cup - 200ml
- Grated cabbage – 2 cups
- Moong dal – 3 tbsp
- Finely chopped ginger – 1/2 inch piece ( optional)
- Turmeric powder – 1/4 tsp (optional)
- Salt & water – As needed
To grind
- Grated coconut – 3-4 tbsp
- Green chilli – 2 nos
- Small onion – 2 nos
- Jeera – 1/4 tsp
- Rice flour – 1 tsp
To temper
- Coconut oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Curry leaves – few
Milk – 3 tbsp ( adjust) |
METHOD
- In a cooker base take the grated cabbage , moong dal , ginger bits, salt and water.Pressure cook for 2 whistles. Remove the lid and mash well.Set aside.
- Grind all the ingredients given under ”to grind” to make a paste.First grind coconut & green chillies coarsely. Then add the jeera , rice flour and small onions. Run the mixie twice or thrice to make a paste.Set aside.
- Add the ground paste to the cooked cabbage and boil for few minutes. Temper all the above said ingredients using coconut oil and mix well.Switch off the flame.
- Remove & let it cool down. Add milk when the kootu becomes warm. Mix well and serve with rice & kulambu..
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