Cabbage pachi Kootu

Cabbage kutu is like any other kutu or pulusu. This is made with a special masala made for it. The masala is not fried. 

Ingredients:

For Masala:

Fresh Coconut - 2 tbsp (cut into small pieces) 

Red Chilli - 1 or 3

Coriander Seeds - 1 tbsp

Black Pepper Seeds - 1 tsp

For Kootu:

Cabbage - 1/2 cup

Tamarind Pulp - 1 cup

Red Gram - 1 cup

Asafoetida - 1 tsp

Salt - to taste

Turmeric Powder - 1 tsp

For Tempering:

Oil - 1/2  tbsp

Mustard Seeds - 1 tsp

Cumin Seeds - 1 tsp

Red Chilli - 1 

Curry Leaves - 5 or 7

Coriander Leaves - fist full

Procedure:

Pressure cook cabbage and red gram separately.

Grind all the ingredients under 'for masala' to make a fine paste.

Add cooked cabbage to the tamarind pulp, add turmeric powder, salt and 1/2 cup of water to it. Add cooked red gram also. 

Allow it to boil for a while. Add the grounded masala to it and again allow it to boil. Once it started thickening switch off the stove. 

Heat oil in a pan and add ingredients under 'for tempering'. Allow them to crackle and add it to the above kootu. Tast, yummy kootu is ready. Serve hot with rice!!