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

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.

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.

More dal recipes for you!

• Methi dal
• Dal palak
• Tomato pappu
• Mamidikaya pappu
• Poosanikai kootu

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Save

Cabbage Kootu

5 from 14 votes

By Dassana Amit

Cabbage kootu is a tasty South Indian style recipe of cabbage and moong lentils with coconut and spices.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

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Cuisine South Indian, Tamil Nadu

Course: Main Course

Diet: Vegan, Vegetarian

Difficulty Level: Easy

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Servings 4

Units

Ingredients

for cooking cabbage and moong dal

• ▢ 2 to 2.5 cups chopped cabbage
• ▢ ½ cup moong dal (husked split moong lentils)
• ▢ ¼ teaspoon turmeric powder
• ▢ 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
• ▢ 2 to 3 tablespoons water for grinding

other ingredients

• ▢ 2 teaspoons rice flour - optional
• ▢ salt as required
• ▢ 2 tablespoons chopped coriander leaves (cilantro leaves) - optional

for tempering cabbage kootu

• ▢ 1 tablespoon coconut oil
• ▢ ½ teaspoon mustard seeds
• ▢ ½ teaspoon urad dal (split and husked black gram)
• ▢ 1 pinch asafoetida (hing)
• ▢ 10 to 12 curry leaves or 1 sprig curry leaves

Instructions

making cabbage kootu

• Rinse ½ cup moong dal a couple of times in water. Then add the lentils in a thick bottomed pot or pan.
• Next add 1 to 2.5 cups chopped cabbage. Also add ¼ teaspoon turmeric powder and 2 to 2.25 cups water.
• Place the pan on a stove top. Cover it with a lid.
• Simmer on a medium or low-medium flame till both the moong dal and the lentils are cooked.
• Do check and stir at intervals, while the cabbage and dal is cooking. If required you can add more water.
• 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.
• Grind to a smooth paste. Cover and keep aside.
• 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.
• Now add the ground coconut paste. Season with salt.
• Mix very well. Add some water at this step if the dal looks very thick.
• 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.
• Then add 2 teaspoons rice flour. Rice flour is optional and you can skip if you want. Rice flour is used for thickening.
• 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

• 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.
• Then add 10 to 12 curry leaves and a pinch of asafoetida. Stir and then switch off the flame.
• Pour the tempered ingredients in the cabbage kootu. Cover the pan for 5 minutes so that the tempering flavours infuse in the kootu.
• Then add 2 tablespoons chopped coriander leaves. Mix well. Coriander leaves are optional and you can skip if you do not have.
• Serve cabbage kootu with steamed rice.

Nutrition Info Approximate values

Nutrition Facts

Cabbage Kootu

Amount Per Serving

Calories 162 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 5g31%

Sodium 350mg15%

Potassium 86mg2%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 2g2%

Protein 8g16%

Vitamin A 192IU4%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 29mg145%

Vitamin B6 1mg50%

Vitamin C 64mg78%

Vitamin E 1mg7%

Vitamin K 27µg26%

Calcium 43mg4%

Vitamin B9 (Folate) 310µg78%

Iron 2mg11%

Magnesium 10mg3%

Phosphorus 18mg2%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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