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

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cabbage kootu recipe, cabbage dal recipe

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

5 from 7 votes
total time:
40minutes

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

cabbage kootu recipe

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:

cabbage kootu recipe, cabbage dal recipe
5 from 7 votes
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cabbage kootu recipe

cabbage kootu recipe - tasty south indian style recipe of cabbage and moong lentils with coconut and spices.
course main course
cuisine south indian, tamil nadu
prep time 20 minutes
cook time 20 minutes
total time 40 minutes
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 cabbage kootu 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.

TRENDING NOW

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.

moong dal for cabbage kootu recipe

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

cabbage for cabbage kootu recipe

3. pour 2 to 2.25 cups water.

cabbage for cabbage kootu recipe

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

cabbage to make cabbage kootu recipe

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

cabbage to make cabbage kootu recipe

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

preparing cabbage kootu recipe

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.

making cabbage kootu recipe

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

making cabbage kootu recipe

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.

preparing cabbage kootu recipe

10. now add the ground coconut paste.

preparing cabbage kootu recipe

11. season with salt.

preparing cabbage kootu recipe

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

dal for cabbage dal recipe

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.

making cabbage dal recipe

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

making cabbage dal recipe

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.

making cabbage dal recipe

tempering for cabbage kootu:

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

tempering for cabbage kootu recipe

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.

tempering for cabbage kootu recipe

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

tempering for cabbage kootu recipe

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

tempering for cabbage kootu recipe

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

cabbage kootu recipe

6. serve cabbage kootu with steamed rice.

cabbage kootu recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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14 comments/reviews

  1. Every time I am at a loss for what to cook, I come over to your website and find exactly what I need. It’s amazing how your recipes always work out well. Truly appreciate the good work!

    • Thanks Aathira for your positive feedback on recipes. Glad to know that website is helpful.

  2. Delicious! Thank you for this recipe!

    • welcome ziba.

  3. Thanks for the receipe.. my husband loved it

    • Welcome Durga

  4. Can i use dry coconut instead of fresh?

    • you can use dry coconut. the taste will be different with dry coconut, but will taste good.

  5. We once again had a great dinner – thank you! Your Kootu recipe is fabulous and reminds me of childhood days. Even my girls enjoyed the food. The big one (6 yrs) had 4! plates and the lil one (1yr) had 3! Glad they left a little bit over for me and my hubby ; ). I’m a huge fan of yours!

    • thanks a lot vimala. glad that your daughters enjoyed the cabbage kootu 🙂

  6. Hi….and no of whistles required?!….2 to 3 is enough or what?…especially for moong daal

    • yashwiin, 3 to 4 whistles will do. number of whistle depends upon the quality of moong dal.

  7. Can we pressure cook dal n cabbage

    • yes harshya, you can pressure cook both dal and cabbage together. overall add 1 to 1.25 cups water if pressure cooking.

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