Cabbage Kootu Recipe, Chettinadu Cabbage Kootu

Cabbage Kootu Recipe, Chettinad Cabbage Kootu.

Easy and simple recipe for South Indian style Chettinad Cabbage Kootu. Tamilnadu Muttaikose Kootu Curry. With step by step pictures.

South Indian Chettinad style Cabbage Kootu – This is an excellent way of having cabbage. The fennel seeds and the coconut makes this Cabbage Kootu dish a winner. This is a great way to do the otherwise boring cabbage. We all love this cabbage kootu at home. Its so satisfying with rice. I am sure you will go for seconds.

Here is the video of how to make Chettinadu style cabbage kootu

Here is how to make Chettinadu style cabbage kootu This is how we do Cabbage Kootu at home. First, we got some boiling to do. Boil the dal in a pressure cooker for 10 minutes until fall apart tender. I use split moong dal for this recipe. For every half cup of dal use 1.5 cups water if you are cooking in a pressure cooker. If you are going to be cooking dal in a pan, soak the dal for an hour and boil it with 2.5 cups of water for every half cup of dal for 1 hour in low flame. Soaking the dal will help in cooking faster. Do not add salt while cooking lentils. They tend to cook faster without the salt. Once the dal is cooked, set aside.

Next, lets boil 2-3 cups of cabbage for Cabbage Kootu with a cup of water until soft and tender. Simmer the cabbage with water and salt. Adding salt brings out the water from the cabbage and aids in cooking it faster. Simmer for 10-12 minutes in medium flame.

Heat oil in a pan and add in a teaspoon each of fennel seeds and cumin seeds. Fennel seeds is the Oomph! factor in this dish. So go for it. Let the seeds splutter. Add in the onions and green chillies and fry till soft. About 3-4 minutes on medium flame. Add in the tomatoes, turmeric powder, sambar powder and salt. Cook until the tomatoes are juiced down and dry. It will take about 5 minutes.

Add in the fresh shredded coconut and sauté briefly for a minute. Remove off heat and transfer it to the mixie / food processor.

Add about a cup of water to the pan in which we cooked the onion-tomato mixture. Heat it for a minute until the water is scalding. The little bits that are stuck to the pan are flavor bombs. Just scrape with a spatula. We do not want to waste that. Add the water back to the mixie / food processor and grind it to a smooth paste. The French call this technique as deglazing.

Now add in the cooked dal, cooked cabbage and the masala paste. Add about a cup of water if necessary . Do not add more. We want a thick gravy. Let it simmer briefly for a couple of minutes. Remove off heat. Cabbage Kootu is almost ready.

Now the final tempering. Add in sesame oil in a kadai and add in the mustard seeds. Let it splutter. Add in the curry leaves and dried red chillies. Fry until the curry leaves are crisp. Remove from heat and add it to the cooked lentil mixture.

The Cabbage Kootu is ready. Serve Cabbage Kootu hot with rice and a dollop of ghee.

Main Ingredients

• 1/2 cup split moong dal
• 3 cups finely chopped cabbage
• 1 teaspoon Indian sesame oil
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1/2 cup onion, chopped
• 1 green chilli, chopped
• 2 medium tomatoes, chopped
• 1 teaspoon salt (divided)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon sambar powder
• 1/4 cup fresh shredded coconut
• 4.5 cups water (divided)

For the Tempering

• 2 teaspoon Indian sesame oil
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies
• 1/2 teaspoon red chilli powder (optional)

1. Boil the dal in a pressure cooker for 10 minutes until fall apart tender.
2. boil 2-3 cups of cabbage with a cup of water until soft and tender. Simmer the cabbage with water and salt.
3. Heat oil in a pan and add in a teaspoon each of fennel seeds and cumin seeds. Let the seeds splutter. Add in the onions and green chillies and fry till soft. About 3-4 minutes on medium flame. Add in the tomatoes, turmeric powder, sambar powder and salt. Cook until the tomatoes are juiced down and dry. It will take about 5 minutes.
4. Add in the fresh shredded coconut and saute briefly for a minute. Remove off heat and transfer it to the mixie / food processor.
5. Deglaze the pan with a cup of water and add it to the mixie / food processor. Grind to a smooth paste.
6. Now add in the cooked dal, cooked cabbage and the masala paste. Add about a cup of water if necessary . Do not add more. We want a thick gravy. Let it simmer briefly for a couple of minute. Remove off heat.

Final tempering.

1. Add in sesame oil in a kadai and add in the mustard seeds. Let it splutter. Add in the curry leaves and dried red chillies. Fry until the curry leaves are crisp. Remove from heat and add it to the cooked lentil mixture.
2. Serve hot with rice and a dollop of ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: South Indian

Main Ingredients

• 1/2 cup split moong dal
• 3 cups finely chopped cabbage
• 1 teaspoon Indian sesame oil
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1/2 cup onion, chopped
• 1 green chilli, chopped
• 2 medium tomatoes, chopped
• 1 teaspoon salt (divided)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon sambar powder
• 1/4 cup fresh shredded coconut
• 4.5 cups water (divided)

For the Tempering

• 2 teaspoon Indian sesame oil
• 1/2 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 dried red chillies
• 1/2 teaspoon red chilli powder (optional)

1. Boil the dal in a pressure cooker for 10 minutes until fall apart tender.
2. boil 2-3 cups of cabbage with a cup of water until soft and tender. Simmer the cabbage with water and salt.
3. Heat oil in a pan and add in a teaspoon each of fennel seeds and cumin seeds. Let the seeds splutter. Add in the onions and green chillies and fry till soft. About 3-4 minutes on medium flame. Add in the tomatoes, turmeric powder, sambar powder and salt. Cook until the tomatoes are juiced down and dry. It will take about 5 minutes.
4. Add in the fresh shredded coconut and saute briefly for a minute. Remove off heat and transfer it to the mixie / food processor.
5. Deglaze the pan with a cup of water and add it to the mixie / food processor. Grind to a smooth paste.
6. Now add in the cooked dal, cooked cabbage and the masala paste. Add about a cup of water if necessary . Do not add more. We want a thick gravy. Let it simmer briefly for a couple of minute. Remove off heat.

Final tempering.

1. Add in sesame oil in a kadai and add in the mustard seeds. Let it splutter. Add in the curry leaves and dried red chillies. Fry until the curry leaves are crisp. Remove from heat and add it to the cooked lentil mixture.
2. Serve hot with rice and a dollop of ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/chettinad-cabbage-kootu/

Methi Thepla Recipe, Gujrati Thepla Recipe, Fenugreek Thepla.

Recipe for making gujarati methi thepla. Methi chapati. With step by step pictures.

First time I had this traditional authentic Gujarati Methi Thepla beauty was when I was in college. The goodness came out of my friend Hemangi’s lunch box.

I have some fondest memories of college and methi thepla has to be high on that list.

We ( a group of 6-7 friends) had this methi thepla almost everyday. Hemangi is a gujarati settled in Chennai. She used to bring this methi thepla almost everyday as a snack or for lunch. We will pounce on her lunch box and the methi theplas would disappear in no time. Methi Thepla was a blast of flavors.

After some time she started bringing extras and we had a methi thepla fest going on everyday. College got over and we parted ways. But this Methi Thepla has stayed with us forever.

All our friends love this and whenever we meet, we still ask Hema to bring Methi Thepla for us. And she is ever so happy to oblige.

She has improved her tamil a lot and can converse with an auto guy in tamil these days. Presenting to you the best Methi Thepla ever.

We need a lot of cleaning to do. The addition of the greens and spices makes for a fantastic spicy flat bread thats like an explosion of flavors in a single bite.

Here is how to do Methi Thepla. First pick and clean the leaves and set aside.

Wash the leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. That removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Set aside.

Take a couple of green chillies and grind it with 1/4 cup of water. Add more chillies if you want it spicy. Set aside.

Add in all the ingredients into a bowl at once. Methi leaves ( 1 big bunch), Atta, Besan (this is optional), Oil – be generous with the oil, salt, asafoetida, red chilli powder, turmeric powder, green chilli paste, cumin seeds, sesame seeds (optional). NO water yet. Just try to combine all the ingredients.

Try to mix well with your hands and slowly add water. 2-3 tablespoons at once. The moisture from the greens will start to make the dough soft. Make a very very stiff dough. It will become softer while resting. Once the stiff dough is made, rest it atleast for half an hour. Very STIFF dough is key.

After half an hour the dough will be very soft and pliable. Make into small dough balls.

Dust the dough balls in lot of flour and roll it into thin sheets / rotis.

In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form.

When some small bubbles form, spread some oil on the Methi Thepla and flip.

It should start to puff up. Press down on the edges of the Methi Thepla with your spatula and cook till both the sides are evenly brown.

Serve hot with some chundoo (gujarati mango pickle) and yogurt. Delish!

• 250 grams – methi leaves ( 1 big bunch)
• 2 Cups Atta – Whole wheat flour
• 1/4 cup Besan – Chickpea flour (optional)
• 5 - 6 tablespoon Oil
• 1 teaspoon salt
• 1/4 teaspoon asafoetida
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric
• 2 green chillies
• 1/4 teaspoon cumin seeds
• 1 teaspoon sesame seeds (optional)

1. Wash the methi leaves in lots of water. I leave the leaves immersed in a lot of water for ten to fifteen minutes. That removes off all the dirt. Wash the leaves and gently dry the leaves. Chop the leaves. Set aside.
2. Take a couple of green chillies and grind it with 1/4 cup of water. Add more chillies if you want it spicy. Set aside.
3. Add in all the ingredients into a bowl at once. Methi leaves ( 1 big bunch), Atta, Besan (this is optional), Oil – be generous with the oil, salt, asafoetida, red chilli powder, turmeric powder, green chilli paste, cumin seeds, sesame seeds (optional). NO water yet. Just try to combine all the ingredients.
4. Try to mix well with your hands and slowly add water. 2-3 tablespoons at once. The moisture from the greens will start to make the dough soft. Make a very very stiff dough. It will become softer while resting. Once the stiff dough is made, rest it atleast for half an hour. Very STIFF dough is key.
5. After half an hour the dough will be very soft and pliable. Make into small dough balls.
6. Dust the dough balls in lot of flour and roll it into thin sheets / rotis.
7. In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form.
8. When some small bubbles form, spread some oil on the thepla and flip.It should start to puff up. Press down on the edges of the thepla with your spatula and cook till both the sides are evenly brown.
9. Serve hot with some chundoo (gujarati mango pickle) and yogurt.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 1 hour
• Cook Time: 20 mins
• Category: Bread
• Cuisine: Gujarati