Instant Pot Cabbage Kootu
This cabbage kootu is a south indian recipe which is liked by all the members of my family. Mostly, kids do not like to eat vegetables like cabbage. My mother used to make this kootu with cabbage or chayote squash (otherwise called chow-chow), and it will be finished in minutes by me and my sister. My son who is a picky eater also loves to eat this kootu with rice. This kootu can be made with Zucchini squash and Ridge gourd also.
This recipe can be made in pressure cooker also. Just add extra 1/4 cup water and cook under medium flame for 2 whistles.
Servings: 4
Ingredients:
For the Kootu:
- Onion – 1/4 cup (finely chopped)
- Tomato – 1/2 cup (chopped)
- Cabbage – 2 cups (finely chopped)
- Moong dhal – 1/3 cup
- Green chilli – 1 (medium size)
- Turmeric powder – 1/4 teaspoon
- Sambhar powder – 2 tablespoons
- Salt – as required
- Coriander leaved – few sprigs (for garnish)
For the Tempering:
- Mustard seeds – 1/2 teaspoon
- Garlic – 3 cloves (crushed and chopped)
- Curry leaves – 6
- Oil – 2 tablespoons
Method:
- Take the “stainless steel inner pot” of the Instant Pot and place the chopped cabbage into it.
2. Then add the onions, tomatoes, moong dhal (washed), green chilli, turmeric powder, sambhar powder, salt.
3. Then add 1 cup of water, mix contents well and place the container into the instant pot. Pressure cook for 14 minutes.
4. Now heat oil in a tempering pan (also called tadka pan), add mustard seeds. Once the mustard splutters, add the crushed garlic and saute for few seconds until you can feel the roasted smell of garlic (also the edges of garlic turn into light brown color). Then add the curry leaves (the picture below doesn’t have curry leaves, since i was running short of curry leaves). This tempering step is the most important step as the roasted smell of garlic gives immense flavor to the dish.
5. Now add the tempered contents and chopped coriander leaves to the kootu once the pressure is released from the instant pot.
6. Mix everything well and serve hot.
