About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Sunday, January 21, 2018

CABBAGE KOOTU



CABBAGE KOOTU

500 gm cabbage, wash dry and sliced finely.

½ cup dhal,soaked for 2-3 hours

¼ cup kadalai paruppu,soaked for 2-3 hour,boil til ½ cooked keep aside.

5 garlic*

1 tsp cumin*

2 cm ginger*,chopped

2 cup water

1 tsp cumin powder

¼  tsp turmeric powder

1 cup coconut milk

1 tsp sugar

Salt to taste

Tempering ingredients:

1 big onion,finely sliced

4 dry chilies,broken

1 tsp mustard seeds

1 tsp urad dhal

3 stalk kari leafs

21/2 tbsp oil

1.    Cooked the dhal and * ingredients in a pressure cooker with 2 cup for 1 whistle.

2.    Add in the coconut milk,turmeric powder,cumin powder and coconut milk and cook without the cover. Over a low heat. Till the gravy is a little thick.

3.    Add in the cabbage and mix well add in the salt and sugar mix well and cook over a low heat.

4.    In another pan heat the oil and add in the tempering ingredients and stir fry till the onion turn light brown. Pour this into the cabbage and mix well and cook till the cabbage is well cooked. Serve with hot rice.





1 comment:

  1. Please make a dish on Mutton Kicap! :) I would love to see it and try your version!!!! :D :D D:

    ReplyDelete