Step 1

Pressure cook the potato, peel and dice into cubes about an inch in length. Pressure cook the dal with a pinch of turmeric, till soft. I usually place the potatoes in the cooker with the dal, in a separate bowl.

Step 2

Wash the cabbage, broccoli, tomato and capsicum well. Chop the cabbage into very small pieces and dice the other vegetables into small pieces to a uniform size so that they cook quickly. Only the potatoes will be kept at a larger size. Soak the peas in a cup of water till ready to use.

Step 3

Grind the grated coconut, sliced green chili, cumin seeds, peeled sliced ginger, pepper corns and just 2 curry leaves with enough water to make a smooth thick paste. The coconut should be ground well.

Step 4

Boil the cabbage and peas in a pan with water just covering the surface, and a pinch of turmeric, just sufficient to cook the cabbage, till almost done.

Step 5

Add the cooked diced potatoes, capsicum, tomato and broccoli. Cook for 5 minutes

Step 6

Mix the cooked paruppu/ dal/ lentils and coconut paste together and whisk/mash till the dhal combines nicely with the paste. Add the mixture to the pan of vegetables. Add salt, cook for another 5 minutes. Keep the Kootu a little fluid, not thick and dry.

Step 7

Heat the coconut oil in a small pan. Add mustard seeds and when they crackle, add fenugreek / methi seeds. Add cumin seeds. Add one dry red chili. Turn the chili over so that both sides are fried. Add curry leaves and immediately pour the tempering on the prepared cabbage kootu. Garnish with coriander leaves.

Step 8

Serve hot with chapatis. Goes well with rice and  rasam or vathalkuzhambu (spicy tamarind soup)