Cabbage kootu recipe | How to make ele kosu jeerige kootu
By Latha on October 17th, 2024
Cabbage kootu or ele kosu jeerige kootu recipe explained with step by step pictures and a video. Kosu jeerige kootu is a type of gravy prepared using cabbage, split moong dal, coconut, little rice, red chillies, cumin seeds and a tempering. Cabbage sambar or dal tastes good with hot steaming rice or dosa or chapati.
I have used coconut and rinsed rice while grnding the masala. However you can skip the rice and replace it with more coconut. Same way you can replace red chillies with green chillies and you can replace moong dal with toor dal.
There are so many varities of Kootu recipes. And this type of kootu is called known as jeerige kootu as we are using cumin seeds while grinding the masala.
If you are looking for more sambar or rasam recipes then do check my amaranthus or harive soppina huli, upsaaru, dill leaves rasam, bendekayi kayirasa, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre, shunti thambuli and okra sambar recipes.
I have made a video on this cabbage jeerige kootu recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 2 cups cabbage
- 1/2 cup hesaru bele or moong dal
- 2 tsp salt (or as per your taste)
- Pinch of turmeric
Ingredients for grinding: (measuring cup used = 240ml)
- 1/2 cup grated coconut
- 1 tbsp rice
- 3 - 5 red chillies
- 1 tsp jeera or cumin seeds
Ingredients for tempering:
- 1 red chilli
- 1/2 tsp mustard seeds
- 5 - 6 curry leaves
- Big pinch of asafoetida
- 2 tsp cooking oil
Instruction for making cababge jeerige kootu:
- Rinse the moong dal in a pressure cooker.
- Add the chopped cabbage.
- Add salt, turmeric and 1 cup of water.
- Make 2 whistles to cook until soft.
- Meanwhile, take grated coconut, rinsed rice, red chillies and cumin seeds in a mixie jar. Check the description part for the possible variation in the masala.
- Grind it smooth by adding required water.
- Add it to the cooked cabbage and dal. Add water as required. Give it a quick mix and keep it for boiling.
- Adjust the salt as per your taste.
- Mix it often and boil it for 2 minutes. Switch off the stove.
- Prepare tempering with oil, red chilli, mustard seeds, asafoetida and curry leaves.
- Pour it over the cabbage kootu. Give it a quick mix. Serve it with rice or dosa or chapati.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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