To begin making Cabbage Poricha Kootu Recipe, into the pressure cooker, add the chopped cabbage (red cabbage or green cabbage) and 2 tablespoons of water, sprinkle some salt and turmeric powder and pressure cook for 1 whistle.

Turn off the heat and release the pressure immediately by running it under cold water. This will prevent the cabbage from getting over cooked. Transfer to a bowl and keep this aside.

In the same pressure cooker, add the washed the moong dal along with turmeric powder and 1 cup water. Pressure cook for 2 to 3 whistles. 

After 2 to 3 whistles, turn off the heat, release the pressure naturally and keep it aside.

In a mixer grinder, add grated coconut, cumin seeds and black peppercorns along with 1/4 cup of warm water and grind to a smooth paste. Keep aside – this is the poricha kootu masala. 

Add the cabbage, coconut masala to the pressure cooked moong dal and give it a quick stir. Add salt to taste and give the Cabbage Poricha Kootu a brisk boil and turn off the heat. Give it a taste and adjust the salt and seasonings accordingly.

Transfer the Cabbage Poricha Kootu to a serving bowl.

Last step is to heat the oil in a small tadka pan, add the mustard, urad dal seeds and let it splutter. Allow the dal to turn golden brown. Stir in the curry leaves, cook for 10 seconds and turn off the heat.

Add this tadka over the prepared Cabbage Poricha Kootu and give it a stir. Serve hot.

Serve the Cabbage Poricha Kootu Recipe  (Red Cabbage / Green Cabbage) along with Phulkas/Steamed Rice, Beetroot Thoran and Carrot Cucumber Tomato Salad for a delicious and simple weeknight dinner.