Cabbage Poricha Kootu Recipe - South Indian Cabbage Dal
The Cabbage Poricha Kootu Recipe is a wholesome and delicious recipe where the moong dal is cooked and mixed along with cabbage and fresh coconut masala. It makes a light dish for a weeknight dinner which you can serve with Steamed Rice or Phulkas.
The Cabbage Poricha Kootu Recipe is a wholesome and delicious recipe where the moong dal is cooked and mixed along with steamed cabbage and a fresh coconut masala, finished off with a crunchy tadka.
The addition of cumin seeds and black peppercorns ground along with freshly grated coconut adds to the taste of the dish.
If you like this recipe of Cabbage Poricha Kootu, here are a few more Kootu recipes
- 2 cups Cabbage (Patta Gobi/ Muttaikose) , roughly chopped
- 1 cup Yellow Moong Dal (Split)
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste To Be Ground
- 1/2 cup Fresh coconut , grated
- 2 teaspoons Cumin seeds (Jeera)
- 2 teaspoons Whole Black Pepper Corns For Seasoning
- 1 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
- 1 teaspoon Coconut Oil
How to make Cabbage Poricha Kootu Recipe - South Indian Cabbage Dal
To begin making Cabbage Poricha Kootu Recipe, into the pressure cooker, add the chopped cabbage and 2 tablespoons of water, sprinkle some salt and turmeric powder and pressure cook for 1 whistle.
Turn off the heat and release the pressure immediately by running it under cold water. This will prevent the cabbage from getting over cooked. Transfer to a bowl and keep this aside.
In the same pressure cooker, add the washed the moong dal along with turmeric powder and 1/2 cup water. Pressure cook for 2 to 3 whistles.
After 2 to 3 whistles, turn off the heat, release the pressure naturally and keep it aside.
In a mixer grinder, add grated coconut, cumin seeds and black peppercorns along with 1/4 cup of water and grind to a smooth paste. Keep aside - this is the poricha kootu masala.
Add the cabbage, coconut masala to the pressure cooked moong dal and give it a quick stir. Add salt to taste and give the Cabbage Poricha Kootu a brisk boil and turn off the heat. Give it a taste and adjust the salt and seasonings accordingly.
Transfer the Cabbage Poricha Kootu to a serving bowl.
Last step is to heat the oil in a small tadka pan, add the mustard, urad dal seeds and let it splutter. Allow the dal to turn golden brown. Stir in the curry leaves, cook for 10 seconds and turn off the heat.
Add this tadka over the prepared Cabbage Poricha Kootu and give it a stir. Serve hot.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.