Black Pepper Kootu

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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