Purple Cabbage in Coconut & Yogurt Sauce(Mor Kootu)

Cabbage is an excellent source of vitamin C. It is also a very good source of fiber, manganese, folate,

vitamin B6, potassium, and omega-3 fatty acids. Cabbage is also a good source of thiamin (vitamin B1),

riboflavin (vitamin B2), calcium, potassium, magnesium, vitamin A, and protein.

Avoid buying precut cabbage, either halved or shredded, since once cabbage is cut, it begins to lose its

valuable Vitamin C content.

Preparation Time – 15 minutes

Cooking Time – 20 minutes

Serves - 4

Ingredients

Chopped cabbage – 4 cups

Salt – 1 tsp or to taste

Yogurt – 1/4 cup

Grated coconut – 1/2 cup

Rice flour – 1 tsp

Cumin seeds – 1/2 tsp

Green Chili – 2 or to taste

Asafoetida powder – a small pinch

Water

For Tempering

Coconut Oil – 1 tsp

Mustard seeds – 1/2 tsp

Split Urad Dal – 1 tsp

Curry leaves – few(around 5-6 leaves)

Method

1) Add chopped cabbage, salt, asafoetida powder and 1/2 cup water to a pan. Cover and cook

till cabbage is tender and in between stir so that it is evenly cooked top to bottom and add

water if required.

2) Grind coconut, green chili, cumin seeds, rice flour and little bit of water and grind to a fine

paste.

3) Add this paste to the cooked cabbage and simmer for 5 minutes so that all the spices are

well combined and mixture is cooked and becomes thicker.

4) Heat oil and add mustard seeds, once the seeds stop spluttering add the urad dal and curry

leaves. After the urad dal slightly browns transfer this content to cabbage mixture and stir to

combine.

5) Once this cooked cabbage is slightly cooled may be after 15-20 minutes add the yogurt

and stir and serve with Rice or Flat bread.

Posted in: cabbage recipes, diabetic-sidedish, glutenfree-sidedish, how to make cabbage kootu, side dish