Ingredients

• 1/4 kg - Cabbage (or Amaranth Leaves, Pumpkin)
• 250 ml - Sour Buttermilk
• 3 tbsp - Moong Dal
• 1/2 tsp - Mustard seeds
• 1/2 tsp - Urad Dal
• 1/4 tsp - Bengal Gram Dal
• 8 leaves - Curry leaves
• 2 tsp - Coconut Oil/Desi Ghee
• 1/4 tsp - Turmeric Powder
• Salt to taste
• To grind:
• 3 - Dried Red chillies
• 1.75 tsp - Coriander Seeds (Dhania)
• 1/4 tsp - Asafoetida (Hing)
• 1/2 tsp - Cumin Seeds (Jeera)
• 2 tbsp - Grated Coconut

How to Make Veg Buttermilk Stew (More Kootu)

• Pressure-cook the moong dal.
• Mix the vegetable and the cooked dal. Heat till the vegetable are cooked and the dal is mushy.
• Add salt and turmeric powder.
• Fry red chillies, coriander seeds and asafoetida in 1/2 tsp oil.
• Grind coconut, jeera and fried items to a smooth paste.
• Add to the vegetable-dal mixture along with the buttermilk.
• Boil for 2 mins and switch off heat.
• Heat remaining oil, add mustard seeds. When they start spluttering, add urad, Bengal gram dal and curry leaves.
• Fry till the dals turn golden and add to the more kootu.