Black Pepper Kootu

1. 1

   Cook the vegetables in water.

2. 2

   Add salt when half-cooked. You will need more than you think you will.

3. 3

   When vegetables are soft, add the cooked dal and asafoetida.

4. 4

   Dry roast 1 teaspoon of urad dal, 2 red chilis, and 1/4 teaspoon black pepper.

5. 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. 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. 7

   Add the curry leaves and remove from heat.

8. 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. 9

   Add this to the vegetables and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.