Cabbage kootu / molagootal recipe

Ingredients

• Cabbage - 1/2 a head - finely cut
• Moong Dal - 1/4 cup or a little more
• Coconut - 1/2 cup - grated
• Green Chillies - 2 or 3 - depends on size
• Jeera (Cumin Seeds) - 1 teaspoon
• Fresh Ground Black Pepper - 1 teaspoon
• Water to boil
• Salt to taste

For seasoning:

• Coconut oil - 1 tablespoon
• Mustard Seeds - 1/2 teaspoon
• Curry leaves - a few
• Turmeric Powder - 1/2 teaspoon
• Urud Dal - 1/2 teaspooon
• Channa Dal - 1 teaspoon
• Red Chilli - 1

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Preparation

• In a kadai, add the coconut oil, splutter the mustards and add rest of the seasoning and fry.
• Now add the cup cabbage and saute, add water and salt, close the lid to cook.
• Meanwhile, Grind the coconut with jeera and green chillies in to a paste.
• When the cabbage is almost cooked and tender, add this paste.
• Let the Molagootal come to a boil. Sprinkle ground pepper and mix well.
  Serve hot with rice, rasam and pickle.