Black Pepper Kootu

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups cabbage, finely chopped
• salt
• 1/4 cup dal, cooked (moong or toor)
• 1/4 teaspoon asafetida powder
• 1 1/4 teaspoons urad dal
• 2 dried red chilies
• 1/4 teaspoon black pepper
• 1/2 teaspoon cumin seed
• 1/4 cup coconut, grated (unsweetened)
• 5 -10 curry leaves
• 1 teaspoon vegetable oil
• 1/4 teaspoon mustard seeds

Recipe

• 1 cook the vegetables in water.
• 2 add salt when half-cooked. you will need more than you think you will.
• 3 when vegetables are soft, add the cooked dal and asafoetida.
• 4 dry roast 1 teaspoon of urad dal, 2 red chilis, and 1/4 teaspoon black pepper.
• 5 grind the above in a magic bullet or other grinder with cumin seeds. when ground, add coconut and enough water to make a thick paste and grind some more.
• 6 add this paste to the cabbage and bring to a boil. the dish should get a thick stew -like consistancy. if necessary add a little bit of rice flour to thicken.
• 7 add the curry leaves and remove from heat.
• 8 in a tiny pan heat the oil. add the mustard seeds. when they turn grey and pop, add the urad dal and cook until it becomes lightly brown.
• 9 add this to the vegetables and serve.