Cabbage And Coconut Kootu Recipe

About this recipe

A flavorful Jain-friendly cabbage and coconut stew, spiced with cumin, black pepper, and curry leaves, perfect for a wholesome dinner.

Ingredients

• 50G Pepper Black Ground BWFO
• - Rajah Jeera Whole Cumin Seeds
• 100 G Jalpur Desiccated Coconut 100g
• 100G Natco Dried Curry Leaves 100g
• - Old India Mustard Seeds
• 1 Kg Red Rickshaw Trs Urad Dal
• - Ktc Vegetable Oil
• 100G Halen Mon Umami Sea Salt, 100G
• 450G Rice Flour, 450G
• 50G Top-Op Nutmeg Powder 50g

Instructions

1. 1. In a pot, cook enough water until it is half-cooked.
2. 2. Add 1/2 teaspoon salt to the mixture and continue cooking until it becomes soft.
3. 3. Dry roast 1 teaspoon urad dal, 2 dried red chilies, and 1/4 teaspoon black pepper in a small pan until aromatic.
4. 4. Grind the roasted mixture with 1/2 teaspoon cumin seeds, 1/4 cup grated coconut, and enough water to form a thick paste. Add 1/4 teaspoon nutmeg powder to the mixture and blend until smooth.
5. 5. Add the paste to the cooked mixture and bring the mixture to a boil, stirring occasionally. If the stew is too thin, add a small amount of rice flour to thicken.
6. 6. Add 5-10 curry leaves to the stew and remove it from heat.
7. 7. In a small pan, heat 1 teaspoon vegetable oil. Add 1/4 teaspoon mustard seeds and let them pop. Then add 1 teaspoon urad dal and cook until lightly browned.
8. 8. Pour the tempered oil mixture over the stew and mix well.
9. 9. Serve the kootu hot as a wholesome dinner option.