Cabbage kootu recipe | How to make cabbage kootu | Dal cabbage

Cabbage kootu recipe with step by step photos. Kootu is a dal / lentil based dish from South Indian Cuisine. It is one of the most served dishes in a vegetarian meal in South Indian restaurants. Kootu is also made in many households for a everyday meal or even during festivals.

It is made with veggies like bottle gourd, pumpkin, cabbage or even with mixed vegetables. Kootu is often served with rice or phulka.

There are different ways a kootu curry is made. I have shared the way we make it at home.

I have used toor dal, you can also use moong dal, chana dal or a mix of both. The addition of roasted dal and coconut mixture brings in a unique aroma and taste to this cabbage kootu.

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. You can also clean each leaf of cabbage and wash first and then drain water. This is slightly a tedious work. Drain cabbage completely chop it finely.

To make cabbage kootu, dal and cabbage can be cooked together. But I have first cooked dal and then added cabbage just not to overcook it.

More Cabbage recipes
Cabbage masala
Steamed cabbage curry
Cabbage stir fry

Cabbage kootu recipe

Cabbage kootu

Cabbage kootu is a simple dish made of lentils aka dal & cabbage. This south Indian style cabbage kootu is healthy & delicious. Serve it with rice or roti.

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1x2x3x

Prep Time5 minutes

Cook Time25 minutes

Total Time30 minutes

Servings3

AuthorSwasthi

Ingredients (1 cup = 240ml )

Ingredients for cabbage kootu

• ½ cup dal (toor dal or moong dal)
• 2 cups cabbage chopped
• tamarind as needed
• salt as needed
• turmeric as needed

to grind

• 3 tbsp coconut fresh or frozen grated
• 2 to 4 red chilies
• ½ tsp cumin / jeera
• 1 to 1½ tbsp chana dal

to season

• 1 tbsp ghee or 2 tsps oil
• 1 sprig curry leaves
• ¾ tsp mustard
• 1 pinch hing

How to make the recipe

Preparation

• Soak tamarind in little water. Set aside.
• Add dal to a bowl and rinse it well. Pour 1 cup water to the dal.
• Pressure cook dal till soft. I usually cook for 2 whistles in pressure cooker.
• You can also pressure cook cabbage with dal, but I prefer to add it later to avoid over cooking.
• While the dal cooks, chop cabbage.
• Rinse it well and drain completely.
• Meanwhile in a small tadka pan, dry roast chana dal and red chilies until golden and aromatic
• Then add jeera and fry for 30 seconds. Optionally you can also add coconut and fry for 1 to 2 mins.
• Cool and make a fine paste with little water.

Making cabbage kootu

• When the pressure releases add cabbage to the cooked dal.
• Add turmeric and ground kootu paste. Stir and cook.
• When the cabbage is cooked add tamarind.
• Check salt and spice.

Tempering cabbage kootu

• Heat ghee or oil in a pan for seasoning.
• Add mustard, red chilli and curry leaves. When they begin to splutter, add hing.
• Switch off and pour this to the cabbage kootu.

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NUTRITION (estimation only)

Calories: 215kcal | Carbohydrates: 28g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 29mg | Potassium: 537mg | Fiber: 13g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 74.9mg | Calcium: 41mg | Iron: 3.7mg

Alternative quantities provided in the recipe card are for 1x only, original recipe.

If you are new to cooking, follow my detailed step by step photo instructions for best results.

How to make cabbage kootu recipe

1. Soak tamarind in little hot water. Set aside. Add half cup dal to a pressure cooker or a bowl.

2. Wash few times until the water runs clear. Add 1 ½ cup water and pressure cook for 1 whistle. If placing inside a large cooker, allow to whistle thrice. You can also add cabbage now if you like to cook it very soft. But i prefer to add it later to cooked dal.

3. While the dal cooks, chop cabbage and add it to a pot of salted water. Drain off and wash few times. Set this aside. Fry red chilies and chana dal. Cool and add them to a blender along with coconut and cumin. You can also roast coconut and cumin without burning.

4. Add little water and make a smooth paste.

5. When the pressure goes off, add chopped cabbage and if needed more water. Cabbage gets cooked in just 5 to 6 minutes. If it is not tender then 8 minutes would be enough.

6. Add the ground paste. Cook for a while.

7. When the cabbage is cooked, add tamarind paste or water. Do not add tamarind before the cabbage is cooked. Stir and allow to bubble.

8. Heat a pan, add oil and heat it. Add mustard, red chili and curry leaves. When the curry leaves turn crisp. off the stove and add hing.

9. Pour it to the kootu.

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