Kootu is a Tamil word meaning “add”; the idea being that the dish is meant to combine different ingredients. Poricha kootu is a fried kootu made with urad dhal and peppers. It makes for a delicious meal, perfect for vegetarians and veggie lovers. This particular dish utilizes cabbage as the main ingredient. It not only provides a myriad number of health properties, but also makes the meal more filling. Be careful on preparing too much poricha kootu, you might find yourself unexpectedly full after the first bowl. Don’t worry if you end up with leftovers, you can always take them to lunch in your Vaya Tyffyn lunchbox.
Health Benefits
The primary ingredient in this kootu is cabbage, which is an abundant source of vitamin C. Cabbage can even be richer in vitamin C than oranges, which are considered far and wide to be the vitamin C king. Vitamin C, reduces the number of free radicals in your body which are the fundamental causes of premature aging.
Cabbage also helps heal the body and is very helpful in treating ulcers, certain cancers, and boosting the immune system. It also speeds up the healing process for wounds and damaged tissues, regulates the nervous system, and reduce the effects of Alzheimer’s disease and similar neural diseases.
Ingredients
cup cabbage – finely chopped: 2-3
small cup Bengal gram (channa dal): 1
green chilies - slit length wise: 2
lemon: 1/2
tsp turmeric haldi: 1/4
Coriander leaves (optional)
salt to taste
small cup coconut – grated: 1
cumin seeds: 1/2 tsp
rice (for thickening): 1 tbsp
green chilies depending on spice level: 3-6
Mustard seeds: 1/2 tsp
cumin seeds jeera: 1/2 tsp
red chilli – broken to pieces: 1-2
A few curry leaves
How To Make Cabbage Poricha Kootu
- Wash and soak channa dal for about 15-30 min.
- Pressure cook channa dal, cabbage, green chilies, turmeric powder, for 2 whistles turn off the stove.
- Grind the ingredients stated above to a fine paste. Use water as required.
- Open the lid once the cooker has cooled. Transfer the cooked cabbage and dal to a bowl.
- Add ground masala paste and salt to taste. Add water based on your preferred consistency and let boil for 3-4 mins.
- Squeeze lemon and add chopped coriander leaves.
- Heat oil in kadai and temper the remaining ingredients.
- Add tempering to the cabbage kootu and stir well.
- Serve and enjoy!