South Indian Cabbage Kootu
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5 from 1 vote

Cabbage Kootu

Cabbage Kootu is a South Indian Gravy or Curry with vegetables and lentils. Thickened with ground coconut paste and tempered with curry leaves, tastes best with rice and chapati as side dish.
Course Main Course
Cuisine South Indian
Keyword Cabbage Kootu, Cabbage Recipes, Side dish for chapati, South Indian Kootu Recipes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Vidya Narayan

Ingredients

  • 1/2 cup Moong Dal 1 cup is 250 ml measurement
  • 1/2 cup Toor Dal or Tur Dal, Arhar Dal
  • 4 cups Chopped Cabbage (heaped cups)
  • 1/2 tsp Turmeric Powder
  • 3 tbsp Urad Dal
  • 1 tbsp Jeera or Cumin Seeds
  • 1/2 cup Coconut Grated
  • 5-6 nos Whole Red chillies I have used Beydagi Chillies
  • 1/2 cup Water to grind + some to adjust gravy consistency as required
  • 1 tbsp Coconut Oil
  • Salt to taste
  • FOR TEMPERING
  • 1/2 tbsp Coconut Oil
  • 1 tsp Urad Dal
  • 1/2 tsp Mustard Seeds
  • 1-2 nos Whole Red chillies
  • Few sprigs of curry leaves

Instructions

  • Wash, finely chop cabbage and keep aside.
  • Pressure cook the dals with 1 cup of water until soft and mushy.
  • Heat a pan or Kadhai, add the finely chopped cabbage, some turmeric powder and salt to taste. Saute this on low heat until the cabbage is cooked. Add very little water to avoid burning at the bottom. DO NOT COVER AND COOK
  • Now for the gravy mixture, heat a small pan, add 1 tblsp coconut oil.
  • Add the urad dal and saute until they have browned a bit. Now add whole red chillies.
  • Now, add the grated coconut and jeera and saute until the coconut has roasted slightly.
  • Remove from heat, allow it to cool and then grind into a thick paste (by adding some water)
  • Mash the cooked dal and add it to the cooked cabbage.
  • Also add the coconut gravy with some salt to taste and mix well.
  • Allow it to simmer for couple of minutes, switch off the flame and prepare for tempering
  • Heat a small tempering pan, add oil, urad dal, mustard seeds, whole red chillies and curry leaves.
  • Once mustard crackles, pour the tempering over the cabbage kootu. Stir well and serve immediately.

Notes

  • For best and authentic South Indian taste, always use coconut oil especially for tempering. 
  • If you don't have grated coconut handy, chop few pieces of coconut and add accordingly. 
  • Generally, Kootu is thick in nature, add water as per the desired consistency.
  • Stays fresh in refrigerator for couple of days.