Ingredients
Ingredients:
Green cabbage, washed well and chopped small - 1 large head;
Half a capsicum ( Green bell pepper), some broccoli (3 florets), washed and chopped small;
Peas - 1/4 cup: soaked in a cup of water.
Ginger - 1/2 inch piece
Green chillies -2 small, chopped
Grated coconut/ coconut flakes - 1/2 cup
Cumin seeds - 1 tea spoon
Peppercorns - 6
Turmeric powder - 1/4 teaspoon
Salt to taste.
One large potato: boiled and diced.
For the Garnish:
Coconut oil - 2 table spoons
Mustard seeds - 1 tea spoon
Dry red chilli - 1
Curry leaves - 6
Thowar Dhal (yellow pigeon pea lentils) - 1/2 cup : pressure cooked/ boiled till soft.
Preparation
Method: Pressure cook the dhal (lentils) till soft. Grind the coconut, green chillies, cumin seeds, ginger, pepper corns with enough water to make a smooth paste. Steam the cabbage till almost done in a little water. Add turmeric powder, the boiled potatoes, peas and capsicum, broccoli. Boil for 5 minutes, add the coconut paste and the cooked dhal ( I usually mix the dhal and coconut paste first and stir till the dhal dissolves into the paste). Add salt,boil for another 5 minutes. I like my Kootu a little fluid, not thick. Temper with mustard seeds, cumin, curry leaves and one dry red chilli in hot coconut oil. Serve hot with rice or chapatis. Goes well with rasam or sambar too.
