Golden Cabbage Kootu

“Delight in the wholesome goodness of Cabbage Kootu – a comforting South Indian dish blending tender cabbage with rich, creamy lentils and aromatic spices.”

Cabbage kootu is a delicious South Indian dish made with cabbage and lentils, flavored with coconut and spices. Here is a simple recipe to make this nutritious dish:


  • For the Kootu:
  • 2 cups cabbage, finely chopped
  • 1/2 cup moong dal (split yellow gram)
  • 1/4 tsp turmeric powder
  • Salt, to taste
  • Water, as needed
  • For the Spice Paste:
  • 1/4 cup grated coconut
  • 1 tsp cumin seeds
  • 2 green chilies (adjust to taste)
  • 1 tsp rice flour (optional, for thickening)
  • For Tempering:
  • 1 tbsp oil (coconut oil or vegetable oil)
  • 1 tsp mustard seeds
  • 1 tsp urad dal (split black gram)
  • 1/4 tsp asafoetida (hing)
  • 1-2 dried red chilies
  • A few curry leaves


  1. Cook the Dal:
  • Rinse the moong dal thoroughly and pressure cook it with 1 cup of water and turmeric powder for about 3-4 whistles or until the dal is soft and cooked. If you don’t have a pressure cooker, you can cook it in a pot until the dal is soft.
  1. Cook the Cabbage:
  • In a separate pan, add the chopped cabbage with a little water and a pinch of salt. Cook until the cabbage becomes soft but not mushy.
  1. Prepare the Spice Paste:
  • Grind the grated coconut, cumin seeds, green chilies, and rice flour (if using) into a smooth paste with a little water.
  1. Combine Dal and Cabbage:
  • Once the dal and cabbage are cooked, combine them in a pot. Add the ground spice paste and mix well. Add water to achieve the desired consistency (kootu should be semi-thick).
  1. Simmer the Kootu:
  • Bring the mixture to a gentle boil and let it simmer for about 5-7 minutes, allowing the flavors to meld together. Adjust salt to taste.
  1. Prepare the Tempering:
  • In a small pan, heat the oil. Add the mustard seeds and let them splutter. Add the urad dal and fry until golden brown. Add the asafoetida, dried red chilies, and curry leaves, and sauté for a few seconds until aromatic.
  1. Combine Tempering with Kootu:
  • Pour the tempering over the simmering kootu and mix well.
  1. Serve:
  • Serve the cabbage kootu hot with steamed rice and a side of pickle or papadam.

Enjoy your nutritious and flavorful cabbage kootu!

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