Recipe

CABBAGE PORICHA KOOTU

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CABBAGE PORICHA KOOTU

➖cabbage chopped – 2 cups chopped
➖Moong dal – split yellow ones – 1/2 cup
➖ramprabhas rasam powder – 2 tsp
➖ramprabhas jeera pepper powder – 1 teaspoon [2:1 ratio – jeera :pepper – fry and grind ]
➖Coconut grated – 3 teaspoon
➖Turmeric powder – a pinch
➖green chilli – 1 nos.
➖Salt to taste

SEASONING

➖Oil-1 tsp
➖Mustard seeds -1 teaspoon
➖Urad dal – 1 teaspoon
➖asafoetida – a generous pinch
➖Curry leaves – 1 ark

ACTUAL PREPERATION

🥬 Take a pressure pan or small cooker, add the chopped cabbage, dal and other ingredients as mentioned above one-by-one except the grated coconut and pressure cook for 2 whistles.
🥬Once the pressure subsides, open the cooker, add the grated coconut, and add water to adjust the consistency.
🥬Heat a tsp of oil, add mustard seeds, when it splutters, add urad dal, hing and curry leaves. When dal turns golden brown, pour the seasoning over the kootu.

Garnish with coriander leaves and serve hot with rice.

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