Cabbage Koottu-Erisseri

Ingredientsfor 4 servings

• Cabbage — chopped
• 1 cup Fresh green peas
• 1 large Onion sliced lengthwise
• 1 Tomato — diced
• 2-4 Green chillies slit lengthwise
• 6 Cloves Garlic — crushed
• 1/2 inch Ginger — finely chopped
• 2 sprig Curry leaves
• 2 cup Chana dal soaked for 2 hrs, Kadala parippu
• 1 tsp Chili powder
• 2 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 cup Coconut — grated
• 2 tsp Cumin seeds
• 1 tsp Mustard seeds
• 2 nos Dry red chillies — cut into halves
• 2 tbsp Oil
• 1/4 tsp Sugar
• Salt, to taste

Preparation

1. Step 1

   Pressure cook the soaked chana dal with a little turmeric for about 4 whistles. Let the pressure settle by itself. Mash the dal with a ladle. Set aside.

2. Step 2

   Heat the oil in a pressure cooker and add the chopped onion, ginger, garlic, curry leaves and cook until the onions start turning golden.

3. Step 3

   Add the tomatoes and Put the lid on and cook till the tomatoes blend with the mixture.

4. Step 4

   Stir in the chopped cabbage, green peas, cooked dhal, chilly powder, coriander powder, turmeric, sugar and salt required. Pressure cook for two whistles with enough water. :- Make sure not to add too much water because the erisseri should be of a gravy consistency.

5. Step 5

   Grind the coconut with the cumin seeds and set aside.

6. Step 6

   Once the pressure settles by itself, open the pressure cooker and add the ground coconut mixture and let it boil again for a few minutes.

7. Step 7

   Warm the oil in a wok and allow to crackle the mustard seeds and dried red chillies and pour over the curry.

8. Step 8

   Serve while still hot with rice.

9. Step 9

   Tips:- 1)You can use green gram instead of chana dal.

10. Step 10

    Happy cooking :).