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Recipe Text
Ingredients:
Pigeon Peas – 1/3Cup (70gms)
Chopped Cabbage – 200gms
For Paste:
Coriander Seeds – 1 1/2tsps
Cumin Seeds – 1tsp
Coconut Pieces – 40gms (1/4Cup-Heaped)
Asafoetida – 1/8tsp
For Seasoning:
Black Gram – 2tsps
Mustard Seeds – 1tsp
Cumin Seeds – 1tsp
Curry Leaves – Few
Green Chilies – 5
Red Chilies – 2
Asafoetida – 1/8tsp
Turmeric Powder – 1/4tsp
Oil – 5tsps
Salt to Taste
Lemon Juice – 1tbsp
For Garnishing:
Cashew Nuts – 1tbsp
(Online Conversion utility to convert Gms to Cups & Temperatures etc)
Preparations:
First we need to cook the lentils. Take dal into a bowl and add water. Wash the dal and discard the water. Fill the dal bowl with sufficient water to cook it. Place this bowl in a pressure cooker and cook it. When pressure develops in the cooker lower the flame and cook for 15 minutes. Once the cooker cools down remove the bowl of cooked dal and keep it aside.
Similarly we need to cook the cabbage. Take a microwave safe bowl and add the chopped cabbage. Add 50ml water to the cabbage and place this bowl in a microwave oven. Cover the bowl partially and cook cabbage on high power for 5 minutes. Stir once with spoon and if required add another 50ml water to the cabbage. Place the bowl in microwave oven and cover it partially. Now cook again on high power for 5 minutes. Allow 3 minutes standing time before removing the bowl from the oven.
To make the paste, take a mixie jar. Add coriander seeds, coconut pieces, cumin seeds and asafoetida to the mixie jar. Run the mixer grinder and grind the ingredients in the mixie jar. Stir once and add around 70ml water and grind to a smooth paste. Take that paste into a separate bowl and keep it aside.
Fry cashew nuts in medium hot oil till golden in color. Take these fried cashew nuts into a plate and keep them aside.
Wash green chilies and break each chili into 2 pieces. Slit twice, each chili keeping the head intact.
Similarly break each red chili into 2 pieces and keep them aside.
Method:
Heat a pan and add oil to it. When the oil is hot add the black gram and fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Add green chili pieces, red chili pieces and asafoetida. Fry the seasoning well and add curry leaves. Fry for few seconds and add turmeric powder. Mix well and add the cooked cabbage followed by cooked dal. Mix well and add water to desired consistency. Now add salt and ground paste. Mix all well and cook on low flame for 5 minutes. Then switch off the flame and add lemon juice. Mix well and transfer the Kootu to a serving bowl. Garnish the Kootu with fried cashew nuts and serve hot with plain rice.
Points to Notice:
Kootu is a preparation which will be less hot (KAMMAGA UNTUNDI). Those who want their Kootu to be hot add more green and red chilies. But do not add red chili powder as the color of the Kootu will not be attractive.
Grinding the paste till smooth is very important. One should not notice coconut in the paste—grind till that smooth.
Cabbage when cooked in pressure cooker gets mashed up and also smells bad. So cook dal and cabbage separately.
Frying the green chilies in oil removes their hot property. So fry the green chilies till white spots appear on them.
The fragrance of coriander and cumin seeds in the paste gives a unique flavor to this kootu. It is different from dal and sambar taste. As it is less spicy it will be liked by all age groups.
Enjoy !!!!!!!!!!!!!!
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Anonymous said...
thank you so much gayatri garu..
waiting for vadiyalu
like annam (cooked rice) vadiyalu, thalimpu vadiyalu pappu,sambaru ki thiragamothu ki use chestharu ippatiki aa taste gurthundhi recipe matram theliyadhu.my friends granny made this and now i am missing it a lot andi can you please?? sagguvadiyalu chesanu andi success ainai kammaga vunnai,ee sari tamota use chesi try chesthanu.
mee abhimani
lavanya
April 22, 2011 11:57 AM
varsha said...
hi gayatri ur recepie.s r really g8 I don't understand telagu but stii I could understand the method
tas it is both English n telagu so keep it up
try to help people to lose weight encourage them
plz want to know recepies like gawar Louki turnip Tutsi n lotus root if u can
good job keep good work going"...........
mrs varsha dubai
April 24, 2011 12:38 AM
Lingam said...
Hello Gayatri Garu,
It was a good experience navigating through your site. Simple yet Pragmatic!!!
Although I am Sales Manager by profession, i enjoy cooking and it is one activity I love to indulge in. It allows me to constantly keep challenging myself to do things differently but tasting better than the last time.
While i keenly follow your site, I also follow Mr. Sanjay Thumma's site ( vahrevah.com) . Both are distinctive in their own rights and i enjoy watching both the sites.
I am basically from Vizag and currently based out of London.When i got to know you are from VZM, I thought it would be great if my wife and I could catch up with you in VZM and share few experiences we have had around our cooking experiments.
Do let us know about your thoughts on the same and also we would like to thank you for the fantastic work you do in keeping those tantalizing recipes coming in!!! Kudos.
Warm Regards,
Haragopal
p.s. i happened to see the chenna poda recipe and i intend to try it. I was born and bought up in Orissa and i have always loved the Pahal rassogulas and chenna podas.. :)
April 26, 2011 2:33 AM
bvrameshhpt said...
hello, gaytrigaru namaskaramulu. meeru chhpettina vantalu chala brhmandanga unnavi mariy chaala simpel ga unnavi. enno vishaymulu baaga arthamayyetattu cheppiunnaru. devudu meeku aayurarogyalanu prasadinchamani korukuntunnanu.
April 20, 2011 1:27 PM
Anonymous said...
An amazing effort!!! Can you please post your authentic version of Dum Biriyani using microwave oven. I Ha LG8080PRR combo oven with Convection/grill mode
Thanks
Warm Regards
Baskaran
April 20, 2011 9:59 AM
Sai Geetha said...
Hello Gayatri garu,
All ur recipes come out excellently. I love ur recipes, I tried the cabbage kootu recipe, it was really good. Ur site is a boon for people like me who r learning to cook. I want to try gavvalu also. Could u pls advise how to make kaaram gavvalu also. Thankyou !!!
April 20, 2011 1:49 AM
Lakhan said...
Hello Gayatri!
This is to congratulate you on two of your recipes .…one was the “CABBAGE KOOTU” and the other was “SANNA-KARAPA-POOSA”…..both items came out VERY WELL and all of us were laughing like kids as we sang along with ( your video-signature tune’s)
lovable Ghatotkacha
“ah-haha-hahah-haaa!! //Lakhan
December 10, 2009 6:28 AM
Aruna said...
Hello Gayatri garu,
I have tried 3 of your recipes.Cabbage kootu, Cabbage pesarapappu curry, capsicum methi curry. Even I am a good cook but your curries are different from what I do. They are really delicious. Even my husband liked them. I am gonna try other recipes too. Thank you so much for the delicious and tasty recipes. Thank you so much for your website. Vanta raani vallaki kuda easy ga vanta nerchukune chala baga unnayi mee videos. Thanks a lot
Aruna
September 23, 2010 7:02 AM
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