Ingredients:

• Cabbage – 1
• White Channa or Chickpeas – 1.5 cup
• Water – 3 cups (to boil with chickpeas)
• Coconut – 3/4 cup
• Jeera – 2 tsp
• Red Chillies – 2 or 3
• Turmeric powder – 1 tsp
• Oil – 1 tsp
• Mustard Seeds – 1 tsp
• Urad Dal – 1 tsp
• Curry leaves – 5-10 leaves
• Coriander leaves (optional) – for garnish
• Salt as per taste
• Rice flour – 2 tbsp

Method:

1. Wash and soak chickpeas with plenty of water overnight.
2. Next day, boil the chickpeas with a little salt and water and keep it aside.
3. Finely chop the cabbage and add some water, salt, and turmeric powder. Cook it and keep it aside.
4. Grind coconut, jeera, and red chillies.
5. Heat oil in a pan and add mustard seeds, urad dal, and curry leaves and let them splutter.
6. Add the cabbage contents, chickpeas, coconut paste, and if necessary, some salt.
7. Let it boil until it is thick.
8. Add a little rice flour if you need the kootu to be thick.
9. Serve it with hot rice.

Recipe courtesy of Rama