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Cabbage Kootu



Cook the dal and keep aside. Chop the cabbage fine, cook in a little water, drain and keep aside. Saute the green chillies whole in a little oil and keep aside. Dissolve the rice flour in a little water and keep aside. Peel the ginger, chop it fine and keep aside. Squeeze the lemon into a sieve and collect the juice in a cup. Mix cabbage, green chillies and the cooked dal and bring to a boil, stirring all the time. Add the rice flour and water solution, add water if required and remove from fire as soon as the ingredients begin to thicken. Add curry leaves, coriander leaves and asafoetida powder and mix well. Fry mustard, ginger and cashewnuts in a little oil in a frying pan until the mustard crackles; empty the contents of the frying pan into the vessel containing the ingredients. Add salt and lemon juice and serve hot.
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