In Tamil language, " Kootu' generally means a 'mix/mishmash' of various ingredients. "Milagootal" is a traditional recipe that is made commonly in our home. It is a part of traditional South Indian Lunch Thali. Pepper is known for it's various health benefits and is the main spice in this dish. Of all vegetables, cabbage is well suited to make this kootu.
I have earlier shared 'Sorakkai Poricha Kootu' recipe . The Milakootal is simple to make but is also very nutritious as it has the right balance of flavours, lentils and vegetable. Cabbage is full of fibre and is filled with vitamins. This kootu is a healthy inclusion to your diet.
Another heirloom recipe from kitchen to yours.
Traditional Cabbage Kootu Recipe / Muttai Kose Molagootal :
Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup
1 small cabbage or 2 cups cabbage ( finely chopped)
1/4 cup moong dal/ husked and split green gram
1/8 teaspoon turmeric powder
salt to taste
To roast and grind:
1 teaspoon dhaniya/coriander seeds
1 teaspoon urad dal/split and husked black gram
1 teaspoon channa dal/bengal gram
2 dry red chillies ( salem gundu molagai)
1 teaspoon oil ( you can use sesame or coconut oil)
To grind ( along with the roasted dals):
1/4 cup coconut
1/2 " ginger ( chopped or grated)
To temper :
2 teaspoons coconut oil
1 teaspoon mustard seeds
1 sprig curry leaves ( roughly torn)
pinch of asafoetida
1. Wash cabbage and moong dal well and cook them together along with turmeric , pinch of salt and 1/2 cup water in a pressure cooker for 3 whistles and switch off.
Note : I have used handful of peas and purple cabbage as they are in season. But to get the authentic taste , use only cabbage.
2. In a small kadai, add oil and roast the dals and pepper till they are fragrant and transfer them to the small jar of a mixer/mixie .
3. Add ginger and coconut along with the roasted dals, add 1/4 water and grind them to a smooth paste.
4. Open the cooker and mash the cabbage and moong dal gently using a ladle.
5. Place the cooker back on low flame and add the ground masala and adjust salt.
6. Cook for 4-5 minutes and switch off.
7. Heat a ladle/pan with coconut oil and temper with mustard seeds, curry leaves and asafoetida and pour it over the molagootal /milagootal.
Your delicious North Arcot Style Muttai Kose Molagootal is ready to be served along with hot rice and ghee.
Happy Cooking !