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How To make Cabbage Potatoes & Peas Molagootal
1/2 c Mung dal
1/2 sm Cabbage; chopped fine
1 lg Baking potato, diced
1 bn Frozen peas
1 ts Sambar powder
Turmeric; to taste Salt; to taste Shredded dry coconut -soaked in a little water Mustard; (seasoning) Urad dal; (seasoning) Dry red chilli; (seasoning) Curry leaves; (seasoning) Oil; (seasoning) Set dal to cook in about 2 cups water and a touch turmeric. When dal is three-quarters done add shredded cabbage, potatoes and a little more water if needed on top of the dal. Add sambar powder and salt. Cover with a lid and let it simmer away another 10 to 15 minutes. Veggies should be done but still holding their shape. Stir in wet coconut. Remove from heat. Top with seasoning as explained in previous recipes. If more particular, grind fresh coconut with roasted red chilli and roasted urad dal paste in lieu of the desiccated coconut. Variations: You can do a keerai (spinach) kootan with a little modification. Add fresh coconut ground with roasted red chillies, urad dal and a little cumin. Also you can cook toovar dal separately or throw veggies + dal in a cooker for a few minutes, if you like. This tends to overcook veggies but can be done fast. U15297@uicvm.bitnet (Shyamala Parameswaran)
How To make Cabbage Potatoes & Peas Molagootal's Videos
Instant Pot Cabbage dal
Cabbage dal is a wholesome and healthy dal made with green cabbage. This yellow dal is made using toor dal (arhar dal or pigeon pea). When made in an Instant Pot, this dal is ready in 20 minutes (with less than 5 minutes of hands-on time).
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Ingredients:
2 cups toor dal
½ small cabbage (approximately 4 cups)
1 large tomato
1 teaspoon turmeric powder
Salt to taste
1 tablespoon lemon juice
2 tablespoon coriander leaves (cilantro)
6 cups water
For masala paste:
½ cup coconut
1-2 green chili
1 teaspoon cumin seeds
½ teaspoon black pepper
For tempering:
1 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon hing (asafetida)
10 curry leaves
Cabbage Kadamba Curry | Mixed Vegetable Poriyal Recipe | Cabbage, Carrot, Beans mixed Poriyal
Cabbage Kadhamba curry is one of the tasty poriyal made using Cabbage, Beans, Carrot and moong dal. This is one of the popular poriyal usually served as part of the Tamil Brahmin marriage feasts. It's very colorful, appetizing and nutritious.
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Ingredients:
3 Cups Cabbage Finely chopped
1 Cup Beans Finely chopped
1 Cup Carrots Finely chopped
¼ Cup Green Peas
¼ Cup Moong Dal 1 Cup - 250ml
¼ Cup Grated Coconut
1½ tsp Salt adjust as needed
2 no Green Chili Slit
FOR TEMPERING
1 tbsp Oil
1 tsp Mustard Seeds
Few Curry Leaves
3 Red Chili
1 Pinch Asafoetida (Asafetida / Hing)
INSTRUCTIONS
SOAKING DAL
Wash the moong dal thoroughly. Add fresh water and soak the dal for 20 mins.
PREPARING VEGETABLES
Wash the carrots and beans thoroughly. Peel the carrot and chop it to fine pieces.
Discard the edges and chop the beans to fine small pieces.
Chop the cabbage to fine pieces and wash it thoroughly.
TEMPERING
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add hing to the pan.
Next, add broken red chili, curry leaves and give a mix.
COOKING DAL
Add 1/2 cup of water to the pan. Drain water from soaked dal and add it to the pan.
Allow the dal to get cooked till its half-cooked.
COOKING VEGETABLES
Now the dal is half-cooked, add the chopped beans and carrot.
Sprinkle 1 handful of water. Mix well. Close the pan with lid and allow the veggies to get cooked.
When the beans and carrots are almost cooked, add the chopped cabbage to the pan.
Also add green peas, slit green chili and salt.
Mix well and close the pan with lid. Allow the vegetables to cook completely. Stir the veggies occasionally. All vegetables are chopped finely so they get cooked quickly.
When the veggies are cooked, add the grated coconut and give a good mix. Switch off the flame.
SERVING
Relish this delicious Mixed vegetable curry with any Sambar, rasam or curd rice!!!
Keerai Molagootal | Spinach with Lentils | The Edible Expedition
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Music is Locally Sourced by Jason Farnham. Two templates in the video were made by Gabrielle Marie
Disclaimer: The recipes in this video are self-generated and family owned. This video isn't sponsored.
Cabbage Thoran | Kerala Style Cabbage Stir-Fry
Keralan Cabbage Thoran is a cabbage dish made with coconut, curry leaves and chilli. Very easy and quick to make healthy and yummy Thoran that tastes good with any South Indian Main Course. The text version of this recipe is available @subbuskitchen.com
கேரட், பீன்ஸ் ௯ட்டு செய்வது எப்படி/ Carrot Beans Kootu Recipe in Tamil/ Kootu Recipe in Tamil
How to make Carrot Beans Kootu in Tamil
Ingredients:
Carrot - 150g
Beans - 150 g
Small onion- 1/4 Cup
Moong Dal - 4tsp
Turmeric Powder- 1/2 tsp
Green chili- 2 no’s
Coconut- 4 piece
Garlic- 6 no’s
Cumin seed- 1tsp
Curry leaves- some amount
Oil - 2tsp
Mustard seed- 1/2 tsp
Dry Chili- 1 no
Asafoetida- 1 tsp
Coriander leaf- Required
Salt to taste
Molagootal - Kuttu
Squash cooked in mung dal. Delicious wholesome recipe. Details for molagootal recipe is at
4 cups of chopped chayote squash( also called chow chow) or use any squash or a combination of squashes
1/2 cup mung dal
1/2 teaspoon of turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon of salt
1/2 cup of grated fresh coconut can be substituted with dry coconut
2 cups or enough water for preparation
Seasoning:
2 tablespoon of oil
3 teaspoon of urad dal
2 teaspoon of cumin seeds
1/2 teaspoon of mustard seeds
dry red chili or to taste
Heat a pan with 1 1/2 cups of water. Wash and add mung dal to it and cook for 10 minutes.
While the dal is cooking wash the chayote thoroughly and cut it to small pieces.
After 10 minutes add the cut vegetable to the dal and cook for 10 minutes after which add turmeric powder, chili powder, salt, coconut and water if necessary and cook for 5 minutes. Check the vegetable if it is cooked turn the heat off and get the seasoning ready.
Seasoning:
In a separate pot heat oil, when it is hot add urad dal, cumin seeds mustard seeds and red chili. When the mustard seeds crack add it to the dish. Serve with rice or chapati.
Serves 4.
All kinds of squash's go well for this recipe.
Serve with rice or chapati.