Cabbage Kootu is a dal curry or it is also called as Muttaikose kootu in Tamil. Cabbage kootu made with cabbage, Dal, coconut paste. It goes well with steamed rice and a side dish to rice varieties like Sambar rice, rasam rice. It is a tasty, healthy, less spicy and easy recipe.

It is one of the kid’s friendly recipe. You can add kootu with steamed rice and ghee, it gives you nice aroma and taste, kids will like for sure. With the same ingredients, you can also make keerai/spinach kootu or bottle gourd kootu or snake gourd kootu.

Other varieties – Drumstick leaves kootu, keerai kootu, sorakkai kootu, Stuffed brinjal curry, brinjal rice, paruppu urundai kuzhambu, karamani kuzhambu, okra pulikuzhambu, vendakkai karakulambu, brinjal sambar, white pumpkin sambar, ladyfinger sambar, lemon rasam, tomato rasam.

Print

Cabbage Kootu

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Course: Side Dish

Cuisine: Indian

Keyword: kootu

Servings: 3

Author: Sivagami Meganathan

Ingredients

• 1/4 cup Moong dal
• 1 Cabbage
• 1 Onion
• 1/4 tsp Turmeric powder
• 2 Green chilis (optional)
• Salt as needed

To Grind

• 4 tsp Shredded Coconut
• 1 tsp Jeera
• 2 Green chilis

To Temper

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• Few Curry leaves

Instructions

1. Wash and add Moongdal in a pressure cooker. Add 1 cup of water.
2. Add chopped onion, cabbage, salt, green chilis, and turmeric powder.
3. Cover and pressure cook for 1 or 2 whistles.
4. Meanwhile, add shredded coconut, Jeera and green chili. Grind it in a mixer grinder with little water and make a paste.

5. Once the pressure is released in the cooker, add the ground mixture and mix it well.
6. Bring it to boil for a minute and turn off the flame.

7. Heat oil in a small pan, add mustard seeds, allow it to crackle, and add curry leaves.

8. Add the seasoning with kootu, serve hot with rice and sambar.

Step by Step Pictures

Method

1. Wash and add Moongdal in a pressure cooker. Add 1 cup of water.

2. Add chopped onion, cabbage, salt, green chilis, and turmeric powder.

3. Cover and pressure cook for 1 or 2 whistles.

4. Meanwhile, add shredded coconut, Jeera and green chili in a mixer jar.

5. Grind it with little water and make a paste.

7. Once the pressure is released in the cooker, add the ground mixture and mix it well.

8. Bring it to boil for a minute and turn off the flame.

9. In a small pan, add mustard seeds, allow it to pop and add curry leaves.

10. Add the seasoning with kootu, serve hot with rice and sambar.