Sunday, August 25, 2019



Cabbage is one of the popular vegetables in India. East, West, North or South you will find cabbage being used frequently in homes. Elsewhere in this blog, you will find recipes with cabbage such as Cabbage Sukke from our Konkani cuisine, Spinach & Cabbage Parantha from Punjab,  and Cabbage Kheer from West Bengal.

I tried out this recipe from Tamilnadu, for a side dish of semi-solid consistency called, "Kootu" which is made with lentils and vegetables. Today's Kootu uses moong dal (Split Green Gram Dal) and cabbage.

This recipe has been adapted from Cabbage Kootu from the popular website Hebbar's Kitchen.

We had this for lunch with rice and rasam and it tasted just great!!

  • Cabbage, finely chopped, 2  to 2 and 1/2 cups
  • Moong Dal, (Split Green Gram Dal)1/2 cup
  • Turmeric Powder, 1/4 tsp
  • Salt, to taste
To Be Ground To A Smooth Paste : 
  • Fresh Coconut Gratings, 1/2 cup
  • Cumin Seeds, 1 tsp
  • Rice Flour, 1 tbsp
  • Green Chillies, 3 or to taste
For Seasoning: -
  • Mustard Seeds, 1 tsp
  • Urad Dal, 1 tsp
  • Asafoetida,( Hing), 1/8 tsp 
  • Dried Red Chilli, 1
  • Curry Leaves, a few
  • Oil, 2 tsp


Wash and finely chop the cabbage
Wash and soak the moong dal in adequate water for about half an hour
In a mixer jar, grind together the coconut gratings, green chillies, cumin seeds and rice flour with 1/2 a cup of water till you get a smooth paste. Keep aside.
In a pan, cover and cook the soaked moong dal with 2 cups of water on medium heat for about 10 -15 minutes stirring from time to time till it gets half done
To this, add the finely chopped cabbage, salt and the turmeric powder and mix well
Cook covered on medium heat stirring from time to time for another 10 minutes or till the cabbage gets cooked
Now add the smooth ground paste prepared earlier, 1/2 cup of water, mix well and bring to a boil
Lower the heat and allow it to simmer for about 5 minutes and switch off the gas
Do the seasoning by heating oil in a small pan and on medium heat add the mustard seeds and when they splutter add the urad dal, and fry till it changes colour
Add the asafoetida, dried red chilli and curry leaves  and saute for a few seconds
Pour this seasoning on to the Cabbage Kootu
Serve hot along with rice and rasam 

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