Cabbage Kootu - II

     This recipe, i learnt from my hubby's grand ma. It is one of the easiest recipe to prepare. She use to prepare without adding coconut to the Kootu so me thought of trying it by adding grated coconut. Really, its added more taste. If we prepare it in semi-solid consistency, we can have it along with dosai and chapathi. This can be called as Multipurpose recipe.



INGREDIENTS
Cabbage - 1/4 kg
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Sambar Powder - 1 1/2 spoons
Turmeric Powder - Pinch
Salt - To taste
Corainder Leaf - 2 Twigs
Curry Leaf - 1 Twig
Bengal Gram - 6 spoons.
Mustard - 1 spoon
Cumin Seeds - 1/4 spoon
Mashed Ginger - 1/2 inch (Optional)
Grated Coconut - 6 pieces
Oil - To garnish
Salt - To Taste

METHOD:
     Take a pressure cooker, add chopped cabbage, chopped onion, chopped tomato, mashed ginger, turmeric powder, sambar powder, bengal gram and required salt. Pour half a cup of water, pressure the content for 5 mins. Once the pressure goes off, Keep a pan, heat a spoon of oil, add a spoon of mustard, once it splutters up, pour the pressure content and allow the excess water to get drained. Then add grated coconut and cook it in simmer for 3 mins.

Note: If u need it for steamed rice, put off the flame, when the mixture is in semi-solid.