Black Pepper Kootu
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 cups cabbage, finely chopped
- salt
- 1⁄4 cup dal, cooked (moong or toor)
- 1⁄4 teaspoon asafoetida powder
- 1 1⁄4 teaspoons Urad Dal
- 2 dried red chilies
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon cumin seed
- 1⁄4 cup coconut, grated (unsweetened)
- 5 -10 curry leaves
- 1 teaspoon vegetable oil
- 1⁄4 teaspoon mustard seeds
directions
- Cook the vegetables in water.
- Add salt when half-cooked. You will need more than you think you will.
- When vegetables are soft, add the cooked dal and asafoetida.
- Dry roast 1 teaspoon of urad dal, 2 red chilis, and 1/4 teaspoon black pepper.
- Grind the above in a Magic Bullet or other grinder with cumin seeds. When ground, add coconut and enough water to make a thick paste and grind some more.
- Add this paste to the cabbage and bring to a boil. The dish should get a thick stew -like consistancy. If necessary add a little bit of rice flour to thicken.
- Add the curry leaves and remove from heat.
- In a tiny pan heat the oil. Add the mustard seeds. When they turn grey and pop, add the urad dal and cook until it becomes lightly brown.
- Add this to the vegetables and serve.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>