Cabbage Koottu for Pooris

This is the one and only dish so far that I like of cabbage. And I don't just like, but I love cabbage when cooked this way. Amma got this recipe from a friend and it is her next go to side dish for Puris after the usual potato masala. It is best for puri but works for chappathi as well.

Ingredients:

1/2 - large cabbage

1/2 cup - channa dhal

a litte oil

2 - cloves

1/2 tsp - mustard seeds

1/2 - medium sized onion (finely chopped)

1/2 tsp - turmeric powder

1 tsp - sambhar powder (or aachi kulambu milagai thool)

salt as required

To grind:

1/2 inch - ginger

2 or 3 cloves - garlic

2 tbs - coconut

Method:

Pressure cook the chopped cabbage and channa dhal with enough water (may be 3-4 whistles). Don't be fooled by the quantity of cabbage you get after cutting and increase the portion of channa dhal. I did this mistake and ended up making enough for a month. Remember, Cabbage shrinks - a lot!

Heat a little oil in a pan, add mustard seeds and when they splatter, add the cloves. Saute onions in the oil till the onions become translucent. (At this stage can add some chopped tomatoes if you prefer a little tartness). Add the turmeric powder, sambhar powder and salt. Mix well and then add the pressure cooked cabbage and dhal. Add a little water if required and let it boil for all the flavors to blend together. When the gravy boils add the coconut and ginger/garlic mixture and turn off the stove after a couple of minutes.

Try this next time when you are bored making potato masala to go with puris.