South Indian Cabbage Kootu

This comforting South Indian cabbage kootu combines tender moong dal and cabbage in a creamy coconut-cumin sauce. Simple yet flavorful, it's the perfect accompaniment to rice and makes for a satisfying weekday meal that brings warmth and comfort to your table.

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Vegetarian

Prep Time: 10

Cook Time: 30

Soaking Time: 30

Total Time: 1 10

Servings:

Calories: 185kcal

Equipment

Ingredients

½ cup moong dal soaked 30 minutes
2 cups finely chopped cabbage
¼ teaspoon turmeric powder
Curry leaves
Salt to taste
Water as needed

For the Coconut Paste:

½ cup grated coconut
1 tablespoon soaked rice
2 green chilies
1 teaspoon cumin seeds

For the Tempering:

2 teaspoons oil or ghee
1 teaspoon mustard seeds
½ teaspoon urad dal
1 dried red chili
Pinch of asafoetida hing
Curry leaves

Instructions

Soak moong dal for 30 minutes, then drain and cook with water for 10 minutes until half cooked.
Add chopped cabbage, curry leaves, and turmeric powder to the dal and cook for another 10 minutes.
Meanwhile, blend grated coconut, cumin seeds, soaked rice, green chilies, and a little water to form a smooth paste.
Add the coconut paste and salt to the dal-cabbage mixture and cook for 10 minutes.
Heat oil or ghee in a small pan for tempering. Add mustard seeds and let them splutter.
Add urad dal, dried red chili, asafoetida, and curry leaves to the tempering and fry briefly.
Pour the tempering over the kootu, mix well, and serve hot with rice.

Notes

Avoid overcooking the moong dal to prevent a paste-like texture; it should retain some bite

Adjust water quantity based on your preferred consistency - add more for a thinner kootu

Soaking rice along with coconut helps create a smoother, creamier paste

Fresh coconut works best, but you can substitute with frozen grated coconut if needed

The kootu tastes best when served immediately while hot and the flavors are well-integrated

Store leftovers in the refrigerator for up to 2 days and reheat gently with a splash of water

For variation, you can add other vegetables like carrots or green beans along with cabbage

Nutrition