Cabbage Kootan | Cabbage Sambar
Cabbage Kootan, a Kuzhambu that has richness of Cabbage & Indian Spices. This is one of the interesting way to use cabbage in our regular diet other than making poriyal. The cooked cabbage is concocted wtih tamarind, toor dal and coconut gravy. This Cabbage Kootan is a perfect mix for hot steaming rice. Relish with toasted papad and enjoy this delicious Sambar!
Servings: 4 people
Calories: 260kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
- Pressure Cooker
- Sauce Pan
Ingredients
- 2 cups Chopped Cabbage
- 1 lemon Size Tamarind
- ½ cup Toor Dal
- 1 teaspoon Sambar Powder
- 1½ teaspoon Salt Adjust as needed
For Grinding
- 1 teaspoon Oil
- 2 tablespoon Coriander Seeds
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 6 Red Chili
- 1 teaspoon Peppercorns
- ¼ teaspoon Fenugreek seeds
- ½ cup Grated Coconut
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 Red Chili
- Curry Leaves Few
Instructions
Soak Tamarind
- Soak Tamarind in warm water for 10 mins and extract the juice and set aside
Pressure Cook Dal
- Take Toor Dal in a vessel. Add turmeric Powder and water and pressure cook for 3-4 whistles. The cooked dal should be soft and we need to mash it nicely and set it aside.
Frying Grinding Ingredients
- Heat oil in a pan. Add coriander seeds, chana dal, red chili, fenugreek seeds and peppercorns and fry till dal turns light brown. Then add coconut and fry till coconut turns light brown. Switch off the flame & allow it to cool.
Grinding Process
- Take the frying ingredients in a mixer jar and grind it to a smooth paste and set aside.
Cooking Cabbage
- Add cabbage to a pan. Add turmeric & water and cover & cook cabbage till cabbage is soft.
Cook with Tamarind
- Once the cabbage is cooked, add tamarind juice along with salt and sambar powder and cook for about 5 mins to get rid off raw smell of the Tamarind.
Enriching with Dal & Spice Paste
- Add mashed dal and stir well. Then add ground spice paste and mix well. Keep the Kootan in flame for 5 minutes and adjust the consistency if it is very thick by adding water. Switch off the flame after 5 mins.
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add red chili and curry leaves and add the tempering to the Cabbage Kootan.
Serving Time
- Serve the yummy Cabbage Kootan with hot steaming rice along with a teaspoon of ghee and you will enjoy this rich meal!
Video
Nutrition
Serving: 2Cups | Calories: 260kcal | Carbohydrates: 53g | Protein: 14g | Fat: 1.3g | Sodium: 404mg