Lunch
Cabbage Poricha Kootu Recipe (Red Cabbage) - South Indian Cabbage Dal Made Simple
This homemade Cabbage Poricha Kootu Recipe (Red Cabbage) - South Indian Cabbage Dal Made Simple recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
15 Min Prep
🔥
20 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 2 cups Cabbage (Patta Gobi/ Muttaikose) - (Red/ Green Cabbage) roughly chopped
- 1 cup Yellow Moong Dal (Split)
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt - to taste
- 1/2 cup Fresh coconut - grated
- 2 teaspoons Cumin seeds (Jeera)
- 2 teaspoons Whole Black Pepper Corns
- 1/2 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
- 1 teaspoon Coconut Oil
Instructions
1
To begin making Cabbage Poricha Kootu preparation guide, into the pressure cooker, mix in the diced cabbage (red cabbage or green cabbage) and 2 tablespoons of moisture, strew some seasoning and turmeric dusting seasoning and pressure bring to temperature for 1 whistle.Turn off the bring to temperature and release the pressure immediately by running it under cold moisture.
2
This will prevent the cabbage from getting over cooked.
3
Transfer to a container and keep this aside.In the same pressure cooker, mix in the washed the moong dal along with turmeric dusting seasoning and 1 cup moisture.
4
Pressure bring to temperature for 2 to 3 whistles. After 2 to 3 whistles, turn off the bring to temperature, release the pressure naturally and keep it aside.In a mixer grinder, mix in grated coconut, cumin seeds and black peppercorns along with 1/4 cup of mildly hot moisture and grind to a seamless paste.
5
Keep aside - this is the poricha kootu masala. mix in the cabbage, coconut masala to the pressure cooked moong dal and give it a speedy mix gently.
6
mix in seasoning to acidic profile and give the Cabbage Poricha Kootu a brisk bubble and turn off the bring to temperature.
7
Give it a acidic profile and adjust the seasoning and seasonings accordingly.Transfer the Cabbage Poricha Kootu to a serving container.Last step is to bring to temperature the fat in a small tadka pot, mix in the mustard, urad dal seeds and let it splutter.
8
Allow the dal to turn golden brown.
9
mix gently in the curry leaves, bring to temperature for 10 seconds and turn off the bring to temperature.mix in this tadka over the prepared Cabbage Poricha Kootu and give it a mix gently.
10
dish up burning.dish up the Cabbage Poricha Kootu preparation guide (Red Cabbage / Green Cabbage) along with Phulkas/Steamed Rice, Beetroot Thoran and Carrot Cucumber Tomato Salad for a palatable and simple weeknight dinner.
Recipe Information
Cuisine
Tamil Nadu
Tamil Nadu
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
35 mins
35 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
20 minsTotal Time
35 minsMaster Chef
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