Cabbage Poricha koootu with lots of peanuts and peas
Indian, Tamil Nadu
4CupsShredded Gose | Cabbage
¼CupVerkadalai | Peanutssoaked for an hour in water
¼CupPachai Pattani | Peasoptional, fresh or frozen
4tablespoonCooked Tuvaram Parupu |Toor Dahl
1-2teaspoonPuli | Tamarind paste
Salt as per taste
1tablespoonThengai Ennai | Coconut Oil
¼teaspoonKadugu | Mustard seeds
1tablespoonKadalai Parupu |Channa Dahl
1teaspoonUluthamparupu | Urad dahl
In a kadai or a pan, add a cup of water and cabbage. Halfway through the cooking, add salt, sambhar powder and the tamarind paste.
Cook until the cabbage is soft and tender to bite and also the raw smell of tamarind and sambhar powder must go off.
Meanwhile pressure-cook the peanuts for about 4-5 whistles.
Once the cabbage is cooked, add the cooked dahl and peanuts. Mix well. Check for salt and adjust.
In another small pan or kadai, add coconut oil. Once hot, add the mustard seeds and let it splutter. Then add the channa dahl, urad dahl and curry leaves. Once the dahl starts becoming golden brown, add the red chillies and asafetida.
Turn off the flame and pour this in the kootu mixture. Serve hot with rice.
Do not over cook the cabbage. When you press with your fingers, it should smash. If it’s overcooked it might become slightly bitter to taste.
Adding coconut oil is purely optional. Use any cooking oil.
Use tamarind paste after the cabbage is half cooked. Else it will take more time to cook.
If not using peas, substitute the same quantity with peanuts.