Lunch platter (With purple cabbage kootu recipe)

Today’s menu:


Purple cabbage kootu

Green brinjal & gram flour vathakal (curry)

Cauliflower coconut curry


1.Pressure cook 1 cup moong dal for 4 whistles , mash and keep aside .

2. Boil chopped purple cabbage for 10 mins with salt and then add 1tsp of asafetida powder.

3. In a blender grind 2 tbsp grated coconut ,2 red chilies ,1tsp cumin seeds and add this to the kootu.

4. Cook for 5 mins more and if you want it to thicken add 1 tsp of rice flour powder to water and make it as paste and add it to the kootu.

5. Temper in ghee by adding 3/4th tsp of mustard, 1/2 tsp of cumin and 1tsp of urud dal and curry leaves. Remove from flame.

This can be mixed with rice , or taken as whole, or with dosa and roti too.

Recipe for GREEN BRINJAL & GRAMFLOUR (chickpea flour) VATHAKAL:

1. Slice the brinjal and boil for just 5 mins.

2. In a pan add 1 & 1/2 tbsp of oil and add 3/4th mustard seeds ,1 tsp urud dal and then some curry leaves. Add the brinjal to it.

3. Add 1tsp of asafetida, 1/2 tsp of turmeric powder , salt and 1 tsp or 2 tsp of red chili powder according to your spice level.

4. Cook for 5 to 7 mins and then add 1 tbsp of gram flour.. let it get sautéed for 3 mins more and then remove from flame.

Add 1 tsp of ghee to it for extra flavor

Adding gramflour will consume the extra oil on a veggie.. and it also tastes good. Can make ladysfinger, or any vathakal (fried) vegetable like this .


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