Cabbage Kootu

Cabbage Kootu is a delicious, healthy and comforting South Indian side dish made with cabbage, lentils, spices and herbs. This protein-packed dish goes well over steamed rice, quinoa, and millets or with roti and plain paratha. Kootu is a popular vegetarian dish from South Indian cuisines of Tamil Nadu, Kerala and Karnataka. A typical kootu has lentils, fresh coconut, spices, tamarind and vegetables, cooked till tender, lastly tempered with whole spices and curry leaves.

Cabbage Kootu

Kootu is made in many ways and every state and region has a different way of making it. This cabbage kootu is one such variation and tastes simply delicious and is aromatic. In this post I share the recipe to make cabbage kootu in a regular pot and in a pressure cooker. You can use a stovetop cooker or an electric cooker like an instant pot.

South Indian kootu can be made with many different kinds of vegetables like bottle gourd, drumsticks, snake gourd, Ash gourd, and pumpkin. There are also some versions made with mixed vegetables and leafy greens.

To make a kootu, you can use any lentils of choice like split skinned pigeon peas, yellow Moong dal or even whole legumes like chickpeas or Green Moong Beans. For this cabbage kootu, I have used toor dal, you can also use moong dal, Chana Dal or a mix of both.

I make a paste of roasted chana dal, red chilies, cumin and fresh coconut. This enhances a delicious nutty aroma and taste. If you do not have access to fresh coconut, you may use thick coconut milk.

To make this cabbage kootu, I prefer to cook the lentils first. Later add the chopped cabbage and simmer until it is tender. I don’t prefer pressure cooking cabbage as it can sometimes impart a sulfur smell to the dish. Overcooked cabbaged can impart a chemical like taste and flavor.

More Cabbage Recipes
Cabbage Curry
Steamed Cabbage
Cabbage Stir Fry
Cabbage Poriyal

How to Make Cabbage Kootu (Stepwise Photos)

Preparation

1. Cabbage can be cleaned in so many ways. You can quarter the cabbage and add them to warm salted water. Leave for a while and then rinse few times. Drain completely and chop. You can also chop it and add to salted water. Rinse well and repeat the rinse.

2. Soak 2 to 3 tablespoons tamarind in little hot water. Set aside. Add half cup toor dal to a pressure cooker or pot. You can use moong dal or toor dal or a mix of both.

2. Rinse it very well a few times until the water runs clear. Add 1 ½ cups water and pressure cook for 3 whistles on a medium heat, until the lentils are soft cooked. If cooking in a pot, bring the water to a rolling boil and reduce the heat, cook until tender adding more hot water if required.

3. While the dal cooks, chop 2 cups cabbage and add it to a pot of salted water. Drain off and rinse a few times. Set this aside. Heat 1 teaspoon oil in a small tadka pan. Fry 2 to 4 red chilies and 1½ tablespoons chana dal, until the dal turns aromatic & deep golden. Cool and add them to a blender along with 3 tablespoons coconut (or ¼ thick coconut milk) and ½ teaspoon cumin seeds.

4. Add little water and make a smooth paste.

Make Cabbage Kootu

5. When the pressure releases naturally, open the lid and mash the dal slightly. Add chopped cabbage to the dal and cook until tender. Cabbage gets cooked in just 5 to 6 minutes. If it is not tender then 8 minutes would be enough. (If using Instant pot, cook on saute mode)

6. Add the ground kootu paste. If required pour more hot water. Cook for 2 to 3 mins.

7. Make sure the cabbage is tender, then add tamarind paste or water as required. Do not add tamarind before the cabbage is cooked. Stir and let it bubble. Taste test and add more salt or tamarind if required.

8. Heat a pan, add 1 tablespoon ghee or 2 tsps oil. Add ½ teaspoon mustard seeds, 1 dried red chili and 8 to 10 curry leaves. When the curry leaves turn crisp. off the stove and add 1 pinch of hing.

9. Pour it to the cabbage kootu.

Cabbage kootu is ready to be served with rice or phulka.

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Cabbage kootu recipe first published in July 2015. Updated and Republished in June 2022.