Peppery Cabbage Kootu

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Mung Dal With Beet Greens, Best Sundried Tomato Pesto, Easy Subzi ka Meetha Stew (Sweet Vegetable Stew)

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How to Make Peppery Cabbage Kootu

  • Pressure-cook the split yellow peas and cabbage with about 4 cups of water, a little salt and turmeric until soft. (You can cook it in a saucepan, but it would take much longer).
  • Fry the masala ingredients in a tsp of canola or other vegetable oil. When the dals turn golden, remove to a blender and grind into a smooth paste along with the coconut or coconut milk.
  • Add the masala ingredients to the cooked split peas.
  • Add the curry leaves, if you are using them, and let it all simmer together about 10 minutes, until the flavours have blended together.
  • In a small vessel, heat about 1 tbsp of oil. Add 2 tsp mustard seeds.
  • Let them splutter and then add them to the split peas.
  • Garnish with chopped coriander.
  • Serve hot with rice and papad.
  • Recipe Courtesy: Holy Cow Vegan