Cabbage Kootu Recipe, Chettinadu Cabbage Kootu

cabbage-kootu-south-indian-tamilnadu-chettinad-style-recipe

Cabbage Kootu Recipe, Chettinad Cabbage Kootu.

Easy and simple recipe for South Indian style Chettinad Cabbage Kootu. Tamilnadu Muttaikose Kootu Curry. With step by step pictures.

South Indian Chettinad style Cabbage Kootu – This is an excellent way of having cabbage. The fennel seeds and the coconut makes this Cabbage Kootu dish a winner. This is a great way to do the otherwise boring cabbage. We all love this cabbage kootu at home. Its so satisfying with rice. I am sure you will go for seconds.

Here is the video of how to make Chettinadu style cabbage kootu

Here is how to make Chettinadu style cabbage kootu
This is how we do Cabbage Kootu at home. First, we got some boiling to do. Boil the dal in a pressure cooker for 10 minutes until fall apart tender. I use split moong dal for this recipe. For every half cup of dal use 1.5 cups water if you are cooking in a pressure cooker. If you are going to be cooking dal in a pan, soak the dal for an hour and boil it with 2.5 cups of water for every half cup of dal for 1 hour in low flame. Soaking the dal will help in cooking faster. Do not add salt while cooking lentils. They tend to cook faster without the salt. Once the dal is cooked, set aside.

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Next, lets boil 2-3 cups of cabbage for Cabbage Kootu with a cup of water until soft and tender. Simmer the cabbage with water and salt. Adding salt brings out the water from the cabbage and aids in cooking it faster. Simmer for 10-12 minutes in medium flame.

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Heat oil in a pan and add in a teaspoon each of fennel seeds and cumin seeds. Fennel seeds is the Oomph! factor in this dish. So go for it. Let the seeds splutter. Add in the onions and green chillies and fry till soft. About 3-4 minutes on medium flame. Add in the tomatoes, turmeric powder, sambar powder and salt. Cook until the tomatoes are juiced down and dry. It will take about 5 minutes.

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Add in the fresh shredded coconut and sauté briefly for a minute. Remove off heat and transfer it to the mixie / food processor.

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Add about a cup of water to the pan in which we cooked the onion-tomato mixture. Heat it for a minute until the water is scalding. The little bits that are stuck to the pan are flavor bombs. Just scrape with a spatula. We do not want to waste that. Add the water back to the mixie / food processor and grind it to a smooth paste. The French call this technique as deglazing.

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Now add in the cooked dal, cooked cabbage and the masala paste. Add about a cup of water if necessary . Do not add more. We want a thick gravy. Let it simmer briefly for a couple of minutes. Remove off heat. Cabbage Kootu is almost ready.

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Now the final tempering.
Add in sesame oil in a kadai and add in the mustard seeds. Let it splutter. Add in the curry leaves and dried red chillies. Fry until the curry leaves are crisp. Remove from heat and add it to the cooked lentil mixture.

cabbage-kootu-south-indian-tamilnadu-chettinad-style-recipe-final-tempering

The Cabbage Kootu is ready. Serve Cabbage Kootu hot with rice and a dollop of ghee.

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cabbage-kootu-south-indian-tamilnadu-chettinad-style

Chettinad Cabbage Kootu

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4.8 from 13 reviews

Easy and simple recipe for South Indian style Chettinad Cabbage Kootu. Tamilnadu Muttaikose Kootu Curry.

  • Total Time: 45 mins
  • Yield: 4 1x

Ingredients

Scale

Main Ingredients

  • 1/2 cup split moong dal
  • 3 cups finely chopped cabbage
  • 1 teaspoon Indian sesame oil
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1/2 cup onion, chopped
  • 1 green chilli, chopped
  • 2 medium tomatoes, chopped
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon sambar powder
  • 1/4 cup fresh shredded coconut
  • 4.5 cups water (divided)

For the Tempering

  • 2 teaspoon Indian sesame oil
  • 1/2 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 2 dried red chillies
  • 1/2 teaspoon red chilli powder (optional)

Instructions

  1. Boil the dal in a pressure cooker for 10 minutes until fall apart tender.
  2. boil 2-3 cups of cabbage with a cup of water until soft and tender. Simmer the cabbage with water and salt.
  3. Heat oil in a pan and add in a teaspoon each of fennel seeds and cumin seeds. Let the seeds splutter. Add in the onions and green chillies and fry till soft. About 3-4 minutes on medium flame. Add in the tomatoes, turmeric powder, sambar powder and salt. Cook until the tomatoes are juiced down and dry. It will take about 5 minutes.
  4. Add in the fresh shredded coconut and saute briefly for a minute. Remove off heat and transfer it to the mixie / food processor.
  5. Deglaze the pan with a cup of water and add it to the mixie / food processor. Grind to a smooth paste.
  6. Now add in the cooked dal, cooked cabbage and the masala paste. Add about a cup of water if necessary . Do not add more. We want a thick gravy. Let it simmer briefly for a couple of minute. Remove off heat.

Final tempering.

  1. Add in sesame oil in a kadai and add in the mustard seeds. Let it splutter. Add in the curry leaves and dried red chillies. Fry until the curry leaves are crisp. Remove from heat and add it to the cooked lentil mixture.
  2. Serve hot with rice and a dollop of ghee.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Curry
  • Cuisine: South Indian

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46 thoughts on “Cabbage Kootu Recipe, Chettinadu Cabbage Kootu”

  1. Hi Suguna, can you let me know what can be substituted in place of sambar powder.
    Thanks !

  2. Most of my childhood memory includes getting yelled at by my mother PunamPaul.Com and eat your veggies; but I used to pay no heed to it. However as time passes, most of us come around to eating vegetables as we are aware of the countless benefits they have for our health.
    Cabbage is especially one of the world’s most nutrient dense vegetables readily available for us to enjoy, rich in essential vitamins such as C, B6, K, saturated fat, thiamine (Vitamin B1), calcium, iron, magnesium phosphorus and a good source of dietary fibers.
    But I never liked any cabbage recipe other than in noodles.
    This cabbage recipe when I tried at home was not really appreciated by my family but it was really yummy too. Thanks for sharing this delicious preparation. Keep posting wonderful recipes like this.






  3. Ooh! This one’s a keeper! Tried it today with a slight time saving feature by cooking the dal and cabbage together in the same pressure cooker of the onion tomato paste and it was delicious! Cant get enough of your chettinad recipes! Thanks so much
    Sheerja

  4. Hi Suguna. I tried many fabulous recipes of yours and today I made this kootu. It’s absolutely delicious and thank you!!!

  5. Tried this and loved it! I added 4 cloves of garlic to the onion mixture while sauting… And added ghee while tempering itself… Overall my cabbage kootu turned out amazing! Your recipes have made me fall in love with cooking! Lots of love from a hardcore foodie! Keep up the great work!






  6. hi, i am sujatha, very bad cooker, always getting scolding with my hubby, for the first time got appreciation with him, all credit goes to u akka, thank u so much.






    1. So nice to know Sujata. Cooking comes with practice. Do not ever think that you are bad. Its all learning. I am sure you will rock in some time. Have patience and keep cooking and keep learning.

  7. Nice recipe….I made it today…tastes very different from the normal regular sambar….






  8. Made it second time today. I always make cabbage poriyal or kottu but I like your version of cabbage kootu. Everyone loved it. Thanks for sharing this recipe.

  9. SANTHOSH KUMAR

    Hi,
    Thanks for your recipe. This is one of my favourites since it came out well the first time I made it.
    I would like to know whether I can replace cabbage with beans, for a change. Please advise.

  10. Hi suguna…Tried this recipe today. It came out great and we had it with chapathi…and the best part was my daughter loved it… This site is awesome. Great going!!

    My regards to vinod…☺






  11. Just made it for dinner today… I added a piece of jaggery because my daughter likes it all sweet. Did MPOS, for the dal/cabbage/tomato-onion mixture 😀 It tastes yummy… I am a huge fan of chettinad recipes, this one will be repeated now 😀 Thanks!






    1. Planning to try this recipe soon, Suguna! I’m sorry to ask, but I am curious – may I know what “MPOS” in the original comment here stands for?

  12. Tried this yesterday. Doubled the quantity as I was cooking for 6 people. Came out really good. I added in more green chillies and some chilly powder too, just to give that extra kick. Worked out. Keep giving us awesome recipes!

  13. Awesome recipe ,yummy
    Kindly I request you a recipe for hotel style sambar powder recipe for rice






  14. Lakshmi Sharma

    The only thing i did differently was that i did not use the food processor. I just let the onions/ tomato mixture be and continued with the process.

  15. Lakshmi Sharma

    Hi Suguna,
    I prepared this Kootu y’day and it turned out really Great !!!!!!
    Thank you !!!!






  16. Lakshmi Sharma

    Hello Suguna,
    This is my first time on your blog today and am already drooling over the recipes :0))))))
    Thank you for your great work !!
    I am from Bangalore but i have been out of the country for 16 years now.
    I am craving for the typical Bangalore Bisi Bele Bhat, masala puri , Sambar from Darshini…and i can go on…..
    Would you please do me a big favor and include all those recipes in your blog ?
    I will be so grateful to you. :0)))))

    thank you so much.
    Lakshmi Sharma

  17. Why cant we boil both dal and cabbage at the same time so that it reduces the preparing time and makes the dish fast

  18. GONE THROUGH LOT OF WEBSITE AND FOUND YOUR WEBSITE AS THE BEST, NEED LOT OF RECIPES, KINDLY POST.

  19. Just discovered your blog and all your recipes seem outstanding!! Love the way you have written them! Already bookmarked which ones I am gonna make. Will try and let you know!






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