A very easy and tasty kootu recipe that can be made on ordinary days or on festival days too. 

Ingredients:

Cabbage - 1/2 kg

Moong Dal - 3/4 cup

Grated Coconut - 1/2 cup

Green Chillies - 2 to 4 nos depending upon size and spice

Ginger - 1/4 inch piece

Curry Leaves - 1/2 cup

Coriander Leaves - 1/4 cup

Cumin - 1 tbsp

Salt to taste

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Broken Urad Dal - 1 tbsp

Hing - 1 tsp

Chop cabbage finely. Wash well and pressure cook along with moong dal for about 4 to 5 whistles adding just 1/2 cup of water. 

Grind coconut, green chillies, ginger, half of curry leaves, coriander leaves and cumin to a fine paste.

Transfer the cooked cabbage to a hard bottom vessel and put it on a low flame. Add the ground paste and mix well. If thick add 1/2 cup of water to it and increase the flame to medium and bring it to a boil. Keep stirring from the bottom so that it does not stick to the bottom and get burnt. 

Remove from flame, heat oil in a tadka laddle and add mustard seeds to it. When it splutters add the broken urad dal and hing. Spread the curry leaves on top of the cooked cabbage and pour the seasoning. Cover it immediatly with a lid. 

Mix well before serving. 

This can be used as a side dish for rice or chappathi.