How to make Muttakos Kootu - Cabbage cooked with chana dal.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Cabbage (बंदगोभी), Split green gram skinless (dhuli moong dal) (मूंगदाल धुली)

Cuisine : TamilNadu

Course : Main Course Vegetarian

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Muttakos Kootu Recipe Card

Muttakos Kootu
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Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.

For more recipes related to Muttakos Kootu checkout Mixed Vegetable Manchurian, Cabbage Chana Dal, Jain Manchurian, Cabbage and Rice Rolls . You can also find more Main Course Vegetarian recipes like Batata Hara, Spicy Bhindi, Coconut Cream Spinach, Palak Paneer.

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Muttakos Kootu Recipe

  • Cabbage chopped 2 cups

  • Split green gram skinless (dhuli moong dal) boiled 1 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Cumin seeds 1 1/2 teaspoons

  • Black peppercorns 1 teaspoon

  • Green chillies roughly chopped 2

  • Scraped coconut 1/2 cup

  • Rice soaked 1 1/2 teaspoons

  • For tempering

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Dried red chillies broken 2

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Curry leaves 8-10

  • Asafoetida 1/4 teaspoon

Method

Step 1

Grind cumin seeds, peppercorns, green chillies, coconut and rice with a little water to a fine paste. Heat 2 cups water in a deep non-stick pan.

Step 2

Add turmeric powder and salt, cover and bring it to a boil. Add cabbage and the ground paste and mix well. Let it cook for 2-3 minutes or till the cabbage is cooked and the mixture thickens.

Step 3

Add boiled moong dal and mix well. Simmer for 2-3 minutes. For the tempering heat oil in a small pan and add the mustard seeds. When they splutter, add red chillies, urad dal, curry leaves and asafoetida.

Step 4

Add the tempering to the kootu and cover to trap the flavours. Serve hot.