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cabbage kootu recipe, how to make cabbage kootu | cabbage dal recipe

cabbage kootu recipe with step by step photos – tasty south indian style recipe of cabbage and moong lentils with coconut and spices.

two curry or gravy recipes which i make with cabbage and lentils is this cabbage kootu and poricha kuzhambu. in poritha kuzhambu, i add other veggies too and skip cabbage on occasions.

cabbage kootu is a slightly thick consistency dal made with a ground coconut paste and spices. the taste of cabbage is not felt in the recipe. i cook both the cabbage and dal together. though you can cook the cabbage and dal separately too. you can also cook both dal and cabbage in pressure cooker. just add 1 cup water if cooking in pressure cooker.

this cabbage dal recipe is very easy to prepare and tastes great with steamed rice. i prepare cabbage kootu with moong dal but you can also use tuvar dal or half-half of both tuvar dal and moong dal.

serve cabbage kootu with steamed rice and a side veggie stir fry or roast or pickle and papadums.

if you are looking for similar recipes then do check cabbage kofta, cabbage bhaji, palak dal, cabbage vada and veg masala recipe.

cabbage dal or cabbage kootu recipe below:

5 from 5 votes
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cabbage kootu recipe
prep time
20 mins
cook time
20 mins
total time
40 mins
 

cabbage kootu recipe - tasty south indian style recipe of cabbage and moong lentils with coconut and spices.

course: main
cuisine: south indian, tamil nadu
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
for cooking cabbage and moong dal:
  • 2 to 2.5 cups chopped cabbage (patta gobhi)
  • ½ cup moong dal (husked split moong lentils)
  • ¼ teaspoon turmeric powder (haldi)
  • 2 to 2.25 cups water
to be ground to a paste:
  • ¼ cup grated fresh coconut
  • 1 to 2 green chilies - chopped
  • 1 teaspoon cumin seeds (jeera)
  • 2 to 3 tablespoons water for grinding
other ingredients for cabbage kootu:
  • 2 teaspoons rice flour - optional
  • salt as required
  • 2 tablespoons chopped coriander leaves - optional
for tempering cabbage kootu:
  • 1 tablespoon coconut oil
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon urad dal (split and husked black gram)
  • 1 pinch asafoetida (hing)
  • 10 to 12 curry leaves OR 1 sprig curry leaves (kadi patta)
how to make recipe
making cabbage kootu:
  1. rinse ½ cup moong dal a couple of times in water. then add the lentils in a thick bottomed pot or pan.

  2. next add 1 to 2.5 cups chopped cabbage. also add ¼ teaspoon turmeric powder and 2 to 2.25 cups water.

  3. place the pan on a stove top. cover it with a lid.

  4. simmer on a medium or low-medium flame till both the moong dal and the lentils are cooked.

  5. do check and stir at intervals, while the cabbage and dal is cooking. if required you can add more water.

  6. while the cabbage and moong lentils are cooking, you can prepare the coconut paste. take ¼ cup grated coconut, 1 to 2 green chilies, 1 teaspoon cumin seeds in a chutney grinder jar. add 2 to 3 tbsp water for grinding. for spicy taste, add 3 to 4 green chilies.

  7. grind to a smooth paste. cover and keep aside.

  8. the moong lentils need to be softened well and become mushy. mash the moong lentils with a spoon. there should not be any separately visible moong dal. cooking moong dal and cabbage takes about 40 to 45 minutes on a low-medium flame.

  9. now add the ground coconut paste.

  10. season with salt.

  11. mix very well. add some water at this step if the dal looks very thick.

  12. simmer on a low flame for 4 to 5 minutes. do stir at intervals so that the dal does not stick to the bottom of the pan.

  13. then add 2 teaspoons rice flour. rice flour is optional and you can skip if you want. rice flour is used for thickening.

  14. mix very well and cook the kootu for 5 to 6 minutes till the dal comes to a gentle boil. do stir while dal is cooking, so that the lentils do not stick to the base of the pan. switch off the flame and cover the pan.

tempering for cabbage kootu:
  1. heat 1 tablespoon coconut oil. then add ½ teaspoon mustard seeds and ½ teaspoon urad dal. fry till the mustard seeds crackle and the urad dal turns golden. instead of coconut oil, you can also use sesame oil (gingelly oil) or peanut or sunflower oil.

  2. then add 10 to 12 curry leaves and a pinch of asafoetida. stir and then switch off the flame.

  3. pour the tempered ingredients in the cabbage kootu. cover the pan for 5 minutes so that the tempering flavours infuse in the kootu.

  4. then add 2 tablespoons chopped coriander leaves. mix well. coriander leaves are optional and you can skip if you do not have.

  5. serve cabbage kootu with steamed rice.


how to make cabbage kootu recipe:

1. rinse ½ cup moong dal a couple of times in water. then add the lentils in a thick bottomed pot or pan.

2. next add 1 to 2.5 cups chopped cabbage. also add ¼ teaspoon turmeric powder.

3. pour 2 to 2.25 cups water.

4. place the pan on a stove top. cover it with a lid.

5. simmer on a medium or low-medium flame till both the moong dal and the lentils are cooked.

6. do check and stir at intervals, while the cabbage and dal is cooking. if required you can add more water.

7. while the cabbage and moong lentils are cooking, you can prepare the coconut paste. take ¼ cup grated coconut, 1 to 2 green chilies (chopped), 1 teaspoon cumin seeds in a chutney grinder jar. add 2 to 3 tablespoons water for grinding. for spicy taste, add 3 to 4 green chilies.

8. grind to a smooth paste. cover and keep aside.

9. the moong lentils need to be softened well and become mushy. mash the moong lentils with a spoon. there should not be any separately visible moong dal. cooking moong dal and cabbage takes about 40 to 45 minutes on a low-medium flame.

10. now add the ground coconut paste.

11. season with salt.

12. mix very well. add some water at this step if the dal looks very thick.

13. simmer on a low flame for 4 to 5 minutes. do stir at intervals so that the dal does not stick to the bottom of the pan.

14. then add 2 teaspoons rice flour. rice flour is optional and you can skip if you want. rice flour is used for thickening.

15. mix very well and cook the kootu for 5 to 6 minutes till the dal comes to a gentle boil. do stir while dal is cooking, so that the lentils do not stick to the base of the pan. switch off the flame and cover the pan.

tempering for cabbage kootu:

1. heat 1 tablespoon coconut oil. then add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

2. fry till the mustard seeds crackle and the urad dal turns golden. instead of coconut oil, you can also use sesame oil (gingelly oil) or peanut or sunflower oil.

3.  then add 10 to 12 curry leaves and a pinch of asafoetida. stir and then switch off the flame.

4. pour the tempered ingredients in the cabbage kootu. cover the pan for 5 minutes so that the tempering flavors
infuse in the kootu.

5. then add 2 tablespoons chopped coriander leaves. mix well. coriander leaves are optional and you can skip if you do not have.

6. serve cabbage kootu with steamed rice.




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This post was last modified on April 18, 2017, 12:13 pm

    Categories Dal RecipesKids RecipesSouth Indian RecipesTamil NaduVegan Recipes