One Pot One Shot (OPOS) recipes are magical. They are super quick to cook without compromising on taste, retain maximum flavors and bring out the best in my vegetables. This is my go to recipe during week days, where I want to pack fuss free lunches or make dinner after a really long day at work.
Here is presenting to you the quickest kootu recipe in town – I used one head of a medium cabbage for this recipe. It yielded me 3 cups after shredding. I used 1/2 cup moong dal soaked for 30 minutes here. It cooks in minutes giving a nice creamy kootu. I often make this paste during the weekend in bulk and store in the refrigerator. Also, make a paste of 1/4 cup of coconut, 2 green chilies and 1 tablespoon of cumin. It lasts easily upto a week or ten days in the refrigerator. Once you have this paste handy, making vegetable kootu, keerai or aviyal is child’s play. Now, take a 2 or 3 liter pressure cooker. Please note, this recipe is standardized for a 2 or 3 liter pressure cooker. Highly advisable to work only with these. Add, 1/4 cup of water to the PC. Avoid thetemptation to add more water. Too much water will result in loss of flavors and gooey texture-less kootu. Stick to the measurements –
Now, we start layering the ingredients one on top of the other:
Layer 1: 1/2 of the shredded Cabbage; Layer 2: soaked and drained dal, 1/2 tsp turmeric powder and salt as per taste; Layer 3: Rest of the shredded cabbage; Layer 4: Ground coconut paste
Remember we are only going to put the cooker on the stove after layering. Now, close the PC, secure the PC whistle and place it on gas or induction stove at high or 900 w heat setting. Cook for 4 whistles. This should approximately take 5-6 minutes.
Switch off and open after the pressure completely settles by itself. You will see the cabbage and dal cooked perfectly. Mix the kootu thoroughly. You can add 1 to 1.5 cups of hot water to adjust the kootu’s consistency to your preference. You can also simmer it in the stove for a few minutes if you want. Heat oil in a pan, and add tadka of musturd, cumin, red chillies and curry leaves. I usually use bottled tadka that I make in advance for maximum flavors.
Serve piping hot kootu with rice and ghee.