Posts Tagged ‘Cabbage’

This is everybody’s favourite  at our home.  It is good enough  with rice  all by itself and you will not even ask for a sambhar or kuzhambhu. The little  coconut chunks in it  makes it more interesting and makes you to expect a sudden surprise when eating.  The nutty taste of gram dall marries so well with cabbage and  the finished dish  does not smell even a bit like  cabbage. Go ahead and give a try!


Cabbage- 1/3 of the head

Well cooked gram dall- 1 cup[cooltext49334985.gif]

Onion- 1 number

Tomato- 1/4

Green chilli- 1 number

Red chilli powder- 1 tsp

Coriander / Dhania powder- 1/2 tsp

Salt  to taste

Kosu kootu ingredients

For Seasoning

Oil, mustard seeds, cumin seeds, broken urad dall, curry leaves

How to make it

Cook the  dall separately. If there is any excess water , do not throw away , we will need this to cook the veggie. Finely chop onion, tomato, cabbage and coconut. You can have bigger chops of coconut if you like to. Split the chilli. In a  skillet, heat oil, sputter mustard seeds, cumin seeds and urad dall , add curry leaves & onion. When the onion turns transparent , add tomato and saute well. Add chilli powder, coriander powder, give a quick stir. Add the cabbage , lentil, salt and good amount of water. Cover the vessel and let it cook on sim heat. Add coconut and asfoetida when turning off the heat. Garnish withe cilantro and serve.


This is my entry to Lakshmi K’s Regional Cuisines of India (RCI) event- Tamil cuisine for the month of April.

Kosu kootu /  gram dall cabbage medley



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