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This is another one from my brother’s kitchen, after Dal Makhani long before! As mentioned, hes a health freak and makes things that only seems healthy but will never give up on the taste part tho! So this cabbage kootu is a perfect example of a yummy and really simple recipe, rather this ones more of a Molagootal than a typical Tamilan Kootu, that tho most recipes from my home has the Palghat touch…Ok cutting it short.. here’s an amazing Cabbage Kootu / Molagootal Recipe from my brother’s kitchen!

Cabbage Kootu / Molagootal Recipe

Cabbage – 1/2 a head – finely cut
Moong Dal – 1/4 cup or a little more
Coconut – 1/2 cup – grated
Green Chillies – 2 or 3 – depends on size
Jeera (Cumin Seeds) – 1 tsp
Fresh Ground Black Pepper – 1 tsp
Water to boil
Salt to taste

For seasoning:
Coconut oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Curry leaves – a few
Turmeric Powder – 1/2 tsp
Urud Dal – 1/2 tsp
Channa Dal – 1 tsp
Red Chilli – 1 (optional)

In a kadai, add the coconut oil, splutter the mustards and add rest of the seasoning and fry.
Now add the cup cabbage and saute, add water and salt, close the lid to cook.
Meanwhile, Grind the coconut with jeera and green chillies in to a paste.
When the cabbage is almost cooked and tender, add this paste.
Let the Molagootal come to a boil. Sprinkle ground pepper and mix well.
Serve hot with rice, rasam and pickle

You may add black pepper while grinding the paste, instead of using powder in the end.
If u don like the Keralan touch, you can add ghee instead of coconut oil and even do it without the coconut paste!

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