Kootu

Kootu, Step by Step

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1. Rinse the dal. Cook it in the water with the turmeric for 15 minutes until soft.

   Mark done Start 15 min timer

2. Add the cabbage and salt and simmer for 8 minutes until tender.

   Mark done Start 8 min timer

3. Grind the coconut, green chillies and cumin to a coarse paste with 2 tablespoons of water. Stir into the pan and simmer for 5 minutes.

   Mark done Start 5 min timer

4. Heat the oil in a small pan. Add the mustard seeds, urad dal, dried chilli and curry leaves until the seeds pop and the dal turns golden. Pour over the kootu.

   Mark done

Tips for Making Kootu

• Add more water if the kootu thickens too much.
• Mash the dal lightly with the back of a spoon for a creamier texture.
• Serve with a spoonful of ghee on the rice.

Common Substitutions & Variations

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.

What to Serve with Kootu

• Steamed rice
• Rasam
• Papadums
• Poriyal

Leftovers and Storage

Keeps in the fridge for 3 days. Reheat with a splash of water.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.