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cabbage kootu recipe

Cabbage Kootu Recipe

  • 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


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


  • 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


  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!


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