Cabbage Poricha koootu with lots of peanuts and peas
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As the recipes get handed down from one generation to the next, it is bound to change. So, each family ends up having its own variation of the traditional dishes. In our family, the simple poricha kootu has a light make over with the addition of peanuts or peas. Generally, (in the Thanjavur region ) in poricha kootu the dominant flavour would be that of pepper where as in my in laws's side ( toothukudi region) it is entirely different. They add sambhar powder and tamarind in the kootu to differentiate it from other versions. In my next post, Ill explain in detail about the different varieties of kootu prepared at our place.
The addition of peanuts to this kootu highlights the dish to a new level. I am not a big fan of this type of poricha kootu but this (only this!) has become my top favourite from my MIL's kitchen.
Cabbage Kadalai Kootu | Muttagose Kadalai Kootu
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Cabbage Poricha koootu with lots of peanuts and peas
Course: Main Course
Cuisine: Indian, Tamil Nadu
Servings: 4
Ingredients
- 4 Cups Shredded Gose | Cabbage
- ¼ Cup Verkadalai | Peanuts soaked for an hour in water
- ¼ Cup Pachai Pattani | Peas optional, fresh or frozen
- 4 tablespoon Cooked Tuvaram Parupu |Toor Dahl
- 1-2 teaspoon Puli | Tamarind paste
- 2 teaspoon Sambhar powder
- Salt as per taste
Tempering
- 1 tablespoon Thengai Ennai | Coconut Oil
- ¼ teaspoon Kadugu | Mustard seeds
- 1 tablespoon Kadalai Parupu |Channa Dahl
- 1 teaspoon Uluthamparupu | Urad dahl
- 1-2 Red Chillies broken
Instructions
- In a kadai or a pan, add a cup of water and cabbage. Halfway through the cooking, add salt, sambhar powder and the tamarind paste.
- Cook until the cabbage is soft and tender to bite and also the raw smell of tamarind and sambhar powder must go off.
- Meanwhile pressure-cook the peanuts for about 4-5 whistles.
- Once the cabbage is cooked, add the cooked dahl and peanuts. Mix well. Check for salt and adjust.
- In another small pan or kadai, add coconut oil. Once hot, add the mustard seeds and let it splutter. Then add the channa dahl, urad dahl and curry leaves. Once the dahl starts becoming golden brown, add the red chillies and asafetida.
- Turn off the flame and pour this in the kootu mixture. Serve hot with rice.
Recipe Notes
- Do not over cook the cabbage. When you press with your fingers, it should smash. If it’s overcooked it might become slightly bitter to taste.
- Adding coconut oil is purely optional. Use any cooking oil.
- Use tamarind paste after the cabbage is half cooked. Else it will take more time to cook.
- If not using peas, substitute the same quantity with peanuts.
veena krishnakumar says
Lovely Cliks Nisha. I do prepare kootu with cabbage but never added kadalai. Shall try this
Ida Thought says
Kooto is new to me but I love cabbage and this sound divine. Unfortunately I can't get a lot of the ingredients where I live. Asafoetida and the dahls for a start, but I'm sure I can use what i have to come up with something delicious and spicy. Thanks for the inspiration. Reflex Reactions
Padmajha PJ says
Of all the kootu varieties,cabbage poricha kootu is my fav. Mom adds peanuts and it adds to the taste as well. Lovely clicks Nisha.
Gayathri Kumar says
My mom's and MIL's kootu are so different from each other. This version of cabbage kootu looks amazing...
Priya Suresh says
Thats a fantastic kootu with peanuts, my paternal grandma makes always her kootu with peanuts and vegetables, makes me nostalgic Nisha.
Srivalli says
Lovely clicks Nisha...never made with peanuts, though cabbage kootu is our favorite one..
The Pumpkin Farm says
beautifully captured kootu...peanuts is welcome addition to cabbage curry
Smruti Shah says
Lovely clicks and interesting recipe Nisha!! Loved the presentation.
Amara Annapaneni says
Interesting ingredients and combo, kootu looks inviting and delicious:)
Padma Rekha says
One of my favorite dish and adding peanuts and sambar powder makes it more delicious I think.... beautiful clicks.
Kalyani says
I love adding peanuts to all d kootus although the husband detests it but my kids love it . Make it similarly but without the addition of puli (tamarind) .. Interesting variation
vaishali sabnani says
Delicious ! Adding peanuts , tamarind and sambar powder will definitely make this dish super flavorful , sounds so tempting .
Srividhya Gopalakrishnan says
cabbage kootu with kadalai.. haven't tried. Sounds yummy. Also kootu with tamarind and sambhar powder tempering with coconut oil.. I can smell the aroma.
Suma Gandlur says
A nice variation for me to cook using cabbage. Bookmarked.
Sandhya Ramakrishnan says
Kootu with peanuts sounds interesting. I am from tanjavur and we add Chana in many if our kootu /poricha kuzhambu. I am going to try this soon.
Sapana Behl says
Cabbage kootu with peanuts sounds very interesting.Love your presentation.
Usha says
Nice kootu with cabbage. It must taste awesome with addition of sambar powder. Beautiful styling and lovely pictures.
Pavani N says
Lovely clicks Nisha. Adding peanuts to kootu is new to me and sounds absolutely delicious. I think my peanut loving kids would love this version.