Cabbage Pepper Kootu / Gravy

I love cabbage. I love different variety we get in Singapore. Different cabbage provide different flavour. The one with crunchy taste is my favourite. Most of the time I do cabbage soya chunks poriyal. But this time I had left over cabbage which is not enough for poriyal. So decided to do kootu. My kids loved it. It goes well with rice or roti. This dish goes directly to Tamizhar Samayal Tuesday..

Cabbage - Sliced into 1 inch pieces - 2 cups
Bengal Gram dhal - 1/4 cup
Salt per taste
Curry leaves - 10
Red chillies - 2 (Split into 2)
Mustard seeds - 1/4 teaspoon
Oil - 1 teaspoon
Turmeric powder - 1/4 teaspoon

Dry roast and grind to smooth paste:

Red chillies - 2
Cumin seeds - 1 teaspoon
Black gram dhal (urad dhal) - 1 teaspoon
Grated coconut - 3 tablespoons
Pepper - 1 teaspoon


Soak bengal gram dhal for 1 hour. Dry roast the ingredients under dry roast ingredients list. And grind to smooth paste. Keep it aside
Heat the pressure cooker. Add oil and add mustard seeds. Let it pop. Add curry leaves, chillies fry for 20 sec. Add cabbage and soaked bengal gram dhal, 1 cup water and cook with weight on. I cooked till 2 whistles. When it cools down open the lid and start the medium flame again. Add grinded paste and let it boil. Switch it off and serve hot
 Switch it off and serve hot. How easy it is right?