Cabbage kootu recipe

Ingredients

• 180 g (2 cups)chopped cabbage
• 50 g (¼ cup)moong dal (paasi paruppu)
• 300 ml (1¼ cups)water
• to tastesalt
• 20 g (¼ cup; double for a whiter result)coconut
• ½ tspcumin seeds
• 2small onions
• 2green chillies
• ¼ tsprice flour
• 1 tspcoconut oil
• ½ tspmustard seeds
• 1 tspurad dal
• 1 sprigcurry leaves

Instructions

1. 1

   Cook the cabbage

   Put the chopped cabbage in a pan with 300 ml (1¼ cups) water and salt. Cook until the cabbage is tender.

2. 2

   Add the dal

   Stir in the cooked, mashed moong dal until it is evenly mixed with the cabbage.

3. 3

   Grind the flavourings

   Grind the coconut, cumin seeds, small onions, green chillies and rice flour, then stir the mixture into the cabbage and dal.

4. 4

   Bring to the boil

   Bring the mixture to the boil, stirring to combine it well.

5. 5

   Keep stirring

   Stir continuously while it boils; do not leave the pan unattended, as the kootu can catch on the bottom.

6. 6

   Add the tempering

   Temper the coconut oil with the mustard seeds, urad dal and curry leaves, then mix it into the kootu.

What is cabbage kootu?

Kootu is a South Indian dish that combines vegetables with lentils and is often served alongside rice. This version pairs cabbage with moong dal and a ground coconut mixture for a mild, savoury result.

Coconut, cumin, green chilli and small onion make the flavour base, while mustard seeds, urad dal and curry leaves add a final aromatic tempering. The method is a home-style version learned from the cook’s mother.

Nutrition and macros by portion

The nutrition label shows one serving as written: 87 calories, 5g protein, 14g carbs, 4g fat.

Moong dal and cabbage provide most of the carbohydrates, while the dal also contributes protein. Coconut and coconut oil account for much of the fat. Pair a serving with rice and another vegetable dish, adjusting the rice portion to suit the rest of the meal.

The cabbage and dal

Cabbage: cook it until tender in the measured water, rather than letting it brown. The pieces should soften but still be distinct in the finished dish.

Moong dal: add it already cooked and mashed, as the recipe directs. It gives the kootu body and helps the cabbage and coconut mixture come together.

Grinding the flavour base

Coconut and cumin: grind these with the small onions, green chillies and rice flour to make the mixture that flavours and thickens the kootu. For a whiter finish, the recipe suggests doubling the coconut.

Green chillies: two give the dish its heat, so adjust the amount to suit your preference while keeping the other ingredients unchanged.

Keep the pan moving

Stirring matters most once the dal and ground mixture are in the pan. The kootu can stick and burn on the base if left to boil without attention.

Use a spoon or spatula to sweep across the bottom as you stir, especially as the mixture thickens. Keep the heat controlled enough for a steady boil rather than a fierce one.

Check the texture

The finished kootu should be moist and spoonable, with tender cabbage in a creamy lentil-and-coconut base. If it looks very thick while boiling, keep stirring carefully; the recipe does not specify extra water, so avoid adding it automatically.

Taste for salt before serving. The cabbage should be tender and the ground flavourings evenly distributed, with no scorched layer at the bottom.

Finish with tempering

The final tempering brings together coconut oil, mustard seeds, urad dal and curry leaves. Mix it through the kootu so those flavours reach the whole dish.

Serve the kootu warm with rice as part of an Indian meal. It also works alongside other vegetable or lentil dishes.

Recipe notes & tips

• Chop the cabbage into similarly sized pieces so it cooks evenly.
• Mash the cooked moong dal before adding it to the cabbage.
• Grind the coconut mixture finely for a more even texture.
• Stir along the base of the pan while the kootu boils to prevent sticking.
• Add the tempering at the end and mix it through before serving.

Variations

• Whiter kootu: Double the coconut as suggested in the recipe.
• Gentler heat: Use one green chilli instead of two.
• More cabbage: Increase the cabbage while keeping the dal and seasonings to taste.
• Tempering oil: Use another cooking oil if coconut oil is unavailable.
• Rice pairing: Serve with plain rice for a simple meal.

Common mistakes to avoid

• Leaving it unattended: The kootu can burn on the bottom; keep stirring as it boils.
• Adding uncooked dal: The method calls for cooked, mashed moong dal, so prepare it before mixing it in.
• Uneven cabbage pieces: Chopping them to a similar size helps them become tender together.
• Skipping the grind: Grind the coconut, cumin, onions, chillies and rice flour before stirring them into the pan.
• Adding the tempering too early: Mix it in at the end, as directed, to finish the dish.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring until hot throughout; add a small splash of water only if needed to loosen the texture.

Frequently asked questions