Cabbage koottu recipe

INGREDIENTS:

1. Chopped cabbage - 1/4 kilogram
2. Split bengal gram - 1/2 cup
3. Split pigeon pea - 2 tablespoon (tbsp.)
4. Chopped onion - 1
5. Chopped green chili - 3
6. Chopped tomato - 1
7. Shredded coconut - 3 tablespoon (tbsp.)
8. Cumin seed - 1 teaspoon (tsp.)
9. Turmeric powder - 1/2 teaspoon (tsp.)
10. Curry leaf - 10
11. Mustard seed - 1/2 teaspoon (tsp.)
12. Oil - 2 tablespoon (tbsp.)
13. Salt - to taste

PREPARATION:

1. Soak the pigeon pea for an hour, drain and grind into a fine thick paste by adding water as needed.
2. Grind coconut, cumin seeds, green chilies in to a thick fine paste by adding little water as possible.
3. Cook the split bengal gram, when its half cooked add cabbage, onion, tomato, pigeon pea paste, turmeric powder, water as needed and cook the until cabbage is cooked.
4. Now add the ground coconut paste, bring to boil and cook for 5 minutes.
5. In a pan heat oil; add mustard seeds, curry leaves and sauté until the mustard seed stop splattering. Add this to the boiling cabbage koottu mix well; remove from heat and serve.

NOTES:

1. Goes well with white rice.
2. You can substitute for cabbage white pumpkin or cho cho.