Cabbage poricha kootu recipe, with step by step pictures and video, a traditional South Indian kootu recipe made using veggies, dal and freshly ground masala. Poricha kootu is a very common item made in Tamil brahmin houses. We make it almost weekly once or twice. I personally prefer to have this with spicy Vatha kuzhambu. During our childhood days, especially when we have summer vacation, my athai used to make mixed veggies Poricha kootu in a large quantity and fry papads and keep. That combo will be so awesome and without bothering about the carbs intake we used to have 3-4 servings of rice for that poricha kootu appalam combo.
I have posted few varieties of kootu recipe in Jeyashri’s kitchen. Do try this cabbage poricha kootu at home and share your feedback.
Also check out
Video of how to make cabbage poricha kootu
Ingredients
- Shredded cabbage 2 cups
- Yellow moong dal 1/2 cup
- Channa dal 1/4 cup
- Salt as needed
- Turmeric powder 1/4 tsp
- Asafoetida 2 pinches
- Oil 2 tsp
- Mustard seeds 1/4 tsp
- Curry leaves few
- Oil 3 tsp
- Urad dal 2 tsp
- Rice 1 tsp
- Black pepper 1 tsp
- Red chilli 2
- Cumin seeds 1 tsp
- Coconut 4 tbsp
Description
Cabbage poricha kootu recipe, with step by step pictures and video, a traditional South Indian kootu recipe made using veggies, dal and freshly ground masala.
Method :
- Wash and soak 1/2 cup moong dal and 1/4 cup chana dal together for 15 minutes.
- This step is optional but always ensures faster cooking.
- Add 1/4 tsp turmeric and 2 pinches of asafoetida to this.
- Add 2 cups of chopped cabbage on the top of this.
- No need to add more water on the top.
- Just sprinkle a bit.
- Adding water just for the dals is enough.
- Pressure cook for 3 whistles.
- Meanwhile let’s roast the ingredients for the poricha kootu.
- In a pan add 3 tsp oil and add 2 tsp urad dal, 1 tsp pepper, 1 tsp rice and 2 red chilli.
- Saute in a low flame till the dal turns golden brown.
- Switch off the flame and add the cumin seeds.
- Cumin seeds if gets sauted for a long time will give a taste, that’s why we are adding in the last.
- Add the coconut.
- Allow this to cool completely.
- Grind this into a smooth paste by adding little water this.
- Now the cabbage and the dal is cooked.
- In a pan add 2 tsp oil and mustard seeds.
- Add the curry leaves too.
- Once the mustard splutter add the cooked dal and cabbage mixture.
- Add the ground paste to this.
- Add salt.
- Adjust water to bring it to a kootu consistency.
- Mix well and let this gravy boil for 2 minutes.
- Once it is done, switch off the flame.
- You can smear few drops of coconut oil on the top to enhance the taste.
- Cabbage kootu is ready.
- We can mix this with rice and have with any spicy curry of your choice.
- This Cabbage poricha kootu goes well with vatha kuzhambu and other spicy South Indian gravies too.
Notes
1. Do not add more rice than the quantity mentioned, it will not taste good.
2. You can add some roasted coconut in the last to enhance the taste of cabbage poricha kootu.
Method with step by step pictures :
- Wash and soak 1/2 cup moong dal and 1/4 cup chana dal together for 15 minutes.
- This step is optional but always ensures faster cooking.
- Add 1/4 tsp turmeric and 2 pinches of asafoetida to this.
- Add 2 cups of chopped cabbage on the top of this.
- No need to add more water on the top.
- Just sprinkle a bit.
- Adding water just for the dals is enough.
- Pressure cook for 3 whistles.
- Meanwhile let’s roast the ingredients for the poricha kootu.
- In a pan add 3 tsp oil and add 2 tsp urad dal, 1 tsp pepper, 1 tsp rice and 2 red chilli.
- Saute in a low flame till the dal turns golden brown.
- Switch off the flame and add the cumin seeds.
- Cumin seeds if gets sauted for a long time will give a taste, that’s why we are adding in the last.
- Add the coconut.
- Allow this to cool completely.
- Grind this into a smooth paste by adding little water this.
- Now the cabbage and the dal is cooked.
- In a pan add 2 tsp oil and mustard seeds.
- Add the curry leaves too.
- Once the mustard splutter add the cooked dal and cabbage mixture.
- Add the ground paste to this.
- Add salt.
- Adjust water to bring it to a kootu consistency.
- Mix well and let this gravy boil for 2 minutes.
- Once it is done, switch off the flame.
- You can smear few drops of coconut oil on the top to enhance the taste.
- Cabbage kootu is ready.
- We can mix this with rice and have with any spicy curry of your choice.
- This Cabbage poricha kootu goes well with vatha kuzhambu and other spicy South Indian gravies too.
