How to make Muttakos Kootu -
Cabbage cooked with chana dal.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Cabbage (बंदगोभी), Split green gram skinless (dhuli moong dal) (मूंगदाल धुली)
Cuisine : TamilNadu
Course : Main Course Vegetarian
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For more recipes related to Muttakos Kootu checkout Mixed Vegetable Manchurian, Cabbage Chana Dal, Jain Manchurian, Cabbage and Rice Rolls . You can also find more Main Course Vegetarian recipes like Baby Tinda And Pearl Onion Sabzi Paneer Kaliya Cluster beans in mustard sauce Pittla
Muttakos Kootu Recipe Card
Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Muttakos Kootu Recipe
Cabbage chopped 2 cups
Split green gram skinless (dhuli moong dal) boiled 1 cup
Turmeric powder 1/4 teaspoon
Salt to taste
Cumin seeds 1 1/2 teaspoons
Black peppercorns 1 teaspoon
Green chillies roughly chopped 2
Scraped coconut 1/2 cup
Rice soaked 1 1/2 teaspoons
For tempering
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Dried red chillies broken 2
Split black gram skinless (dhuli urad dal) 1 teaspoon
Curry leaves 8-10
Asafoetida 1/4 teaspoon
Method
Step 1
Grind cumin seeds, peppercorns, green chillies, coconut and rice with a little water to a fine paste. Heat 2 cups water in a deep non-stick pan.
Step 2
Add turmeric powder and salt, cover and bring it to a boil. Add cabbage and the ground paste and mix well. Let it cook for 2-3 minutes or till the cabbage is cooked and the mixture thickens.
Step 3
Add boiled moong dal and mix well. Simmer for 2-3 minutes. For the tempering heat oil in a small pan and add the mustard seeds. When they splutter, add red chillies, urad dal, curry leaves and asafoetida.
Step 4
Add the tempering to the kootu and cover to trap the flavours. Serve hot.
Nutrition Info
Calories : 1313 Kcal
Carbohydrates : 139.8 gm
Protein : 57.3 gm
Fat : 58.2 gm
Other : Fiber- 30.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
