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You are here: Home / Dal Recipes / Cabbage Kootu Recipe Step by Step

Cabbage Kootu Recipe Step by Step

October 6, 2020 3 Comments

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Cabbage kootu is a simple South Indian recipe with cabbage, dal, and some roasted spices and coconut that’s blended and cooked with the rest of the ingredients.

Since cabbage has a stronger flavour than other vegetables typically used to make kootu – like chow chow kootu – the coconut paste has some roasted ingredients which adds a lovely flavour to the final dish.

cabbage kootu recipe

My only gripe with this cabbage kootu recipe is that it does require 3-4 pans to make it. There are ways to consolidate some of the steps but I have found that there’s a fine light between getting this kootu just right and overcooking it terribly so how I explain it here is how I make it usually.

I will give the shortcut tips below the recipe in notes so you can decide how you want to get it done. Having lesser vessels to wash at the end of cooking is definitely understandable.

Alright, let’s make some delicious cabbage kootu, folks!

cabbage kootu recipe

If you are a kootu lover, do check out:

  • Spinach kootu
  • Pudalangai kootu
  • Pumpkin kootu
  • Broccoli kootu

If you are a cabbage lover, then here you go with some easy cabbage recipes:

  • Cabbage dal
  • Cabbage poriyal
  • Cabbage rice
  • Cabbage thoran
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cabbage kootu recipe

Cabbage Kootu Recipe

★★★★★ 4.7 from 3 reviews
  • Author: nags
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Kootu
  • Method: Pressure Cooking
  • Cuisine: South Indian
  • Diet: Gluten Free
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Description

Cabbage kootu with a simple coconut spice paste to make it delicious and healthy. Perfect with rice and rasam.


Ingredients

Scale
  • 4 cups cabbage, chopped fine
  • 1/4 cup yellow moong dal
  • 1/4 cup chana dal
  • 1/4 teaspoon turmeric powder
  • A few curry leaves

For roasting and grinding

  • 1 teaspoon oil
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds (optional)
  • 1/4 cup sliced shallots (chinna vengayam, ulli) or onions
  • 2 green chillies (adjust to taste)
  • 1 small tomato, cubed
  • 1/2 cup grated coconut, thawed if frozen

For tempering:

  • 2 teaspoons oil
  • 1/4 teaspoons mustard seeds
  • 4 shallots, sliced thin
  • 2 dried red chillies
  • A pinch of hing / asafoetida

Instructions

  1. Wash and drain 1/4 cup yellow moong dal and 1/4 cup chana dal together
  2. Add 3 cups of water and pressure cook for 15 minutes (2 whistles)
  3. Set aside and let the pressure release naturally
  4. In the meantime, place 4 cups of chopped cabbage in a pan and add 1/4 cups of water
  5. Cook on low heat until the cabbage is half cooked
  6. Remove from heat and set aside
  7. In a pan, heat 1 tablespoon oil and add 1/4 teaspoon cumin seeds and 1/4 teaspoon coriander seeds (if using)
  8. Let them brown a bit and then add 1/4 cup sliced shallots (or onions) and 2 chopped green chillies
  9. Saute until golden brown
  10. Then add 1 small tomato cubed and sprinkle some water
  11. Cook until the tomato is soft
  12. Turn off the heat and add 1/2 cup grated coconut
  13. Mix everything well and cool completely
  14. Grind with water to a coarse paste and set aside
  15. On low flame, return the cabbage back to the stove and add 1/4 teaspoon turmeric powder and a few curry leaves along with salt
  16. Mix well and add the cooked dal
  17. Top this up with the roasted and ground coconut spice paste 
  18. Add some water if the consistency is too thick
  19. Bring to boil and turn off heat
  20. In a pan, heat 2 teaspoons oil for tempering
  21. Add 1/4 teaspoons mustard seeds and when they pop, add the sliced shallots and red chillies along with the hing
  22. Fry until the shallots are golden brown
  23. Dunk into the kootu and mix well
  24. Cabbage kootu is ready!

Notes

It’s important to make sure the cabbage doesn’t cook to a mush so when you cook it, just do it halfway and leave a bit of bite in it

I use a mix of two dal – chana dal and moong dal – because I like my kootu to have some texture. You can definitely choose one over the other. Remember that moong dal will cook to a mush and chana dal will be soft yet whole so go with what you prefer

Adjust the amount of chilli to your taste. A blend of green chilli (in the coconut paste) and red chilli (in the tempering) tastes fabulous

Serve cabbage kootu with steamed white rice and a dollop of ghee. This is also a great dish to feed your babies and toddlers with adjusted spice levels

Temper your cabbage kootu in ghee for an extra special flavour. I normally use coconut oil which we love!

Keywords: cabbage kootu

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Step by Step Images for Cabbage Kootu Recipe

Wash moong dal and chana dal and pressure cook with enough water for 15 minutes or 2 whistles

wash and pressure cook dal for cabbage kootu

Chop cabbage finely and cook with some water until half done. Leave a bit of crunch in the cabbage, don’t make it too mushy

chopping and cooking cabbage for cabbage kootu

To prepare the coconut spice paste for this kootu, heat oil in a pan and roast cumin seeds and coriander seeds. The coriander seeds are optional but I highly recommend them

coconut paste ingredients for cabbage kootu

When the cumin turns golden brown, add sliced shallots (or onions) and green chillies. Fry until the shallots turn golden brown

roasting onions for cabbage kootu spice paste

Then add chopped tomato and sprinkle some water. Cook until the tomato is soft. Turn off heat and add coconut. Mix well and let it cool completely

spice paste mixture for cabbage kootu

When the coconut mixture has cooled, add some water and grind to a coarse paste. Set aside.

grinding coconut paste for cabbage kootu

Now back to our semi-cooked cabbage. Turn on the heat to low and add some turmeric powder, salt, and curry leaves to it. Give everything a mix and add the cooked dal

cabbage kootu

Then add the ground coconut paste and mix together. If the mixture is too thick, add some water. Bring to boil and turn off heat.

final mixing of cabbage kootu recipe

For tempering, heat some oil and add mustard seeds. When they pop, add some sliced shallots, red chillies, and a pinch of hing. When the shallots are golden brown, remove from heat and dunk into the kootu

tempering cabbage kootu

Mix together and cabbage kootu is ready! Serve with white rice.

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By nags Filed Under: Dal Recipes, Gravy Vegetarian Side Dishes

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Reader Interactions

Comments

  1. vasant

    December 3, 2020 at 5:51 pm

    thank you for sharing this recipe, specially impressed with step by step images.

    ★★★★★

    Reply
  2. Arjun Chadha

    October 16, 2020 at 5:38 pm

    Great recipe.

    I tried myself and found yummy. Thanks for sharing 🙂

    ★★★★

    Reply
  3. Desicart

    October 13, 2020 at 1:41 pm

    Very nice recipe. We have to try. So easy, flavorful and delicious.

    ★★★★★

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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