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Kosu Kootu -- a comforting homey dish

95 posts
Joined: Mar 20, 2006


Posted to Thread #18721 at 7:40 pm on Aug 16, 2010

Kosu kootu / Cabbage- gram dal medley

Cabbage- 1/3 of the head
Well cooked gram dal- 1 cup (channa dal)
1 Onion
1 Tomato
2 Green chiles (thai)
1/3 cup desiccated coconut (powder) (or frozen unsweetened)
1/4 tsp asfoetida
2 tsp Red chile powder
1 tsp Coriander / Dhania powder
2 tsp Ginger garlic paste
Cilantro – handful, chopped
Salt to taste

For Seasoning
1 tsp mustard seeds
1 tsp cumin seeds, (about 1 heaping tsp)
1 TBSP broken urad dal
10 curry leaves, torn in large pieces

Cook the dall separately in enough water to cover plus about 1/2 inch. If there is any excess water , do not throw away , we will need this to cook the veggies.

Finely chop onion, tomato, cabbage. Split the chiles. In a skillet, heat oil, sputter mustard seeds, cumin seeds and urad dall, add curry leaves and green chiles, sauté 1 minute longer, add onion. When the onion is carmelized and brown, add ginger garlic paste, sauté briefly, add tomato and saute well. Add red chile powder, coriander powder, give a quick stir. Add the cabbage , cooked lentils, salt and good amount of water.

Cover the pan and let it cook on simmer heat. Add coconut and simmer about 5 minutes more. Add asfoetida when turning off the heat.

Garnish with the cilantro and serve.

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