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Cabbage Kootu-Easy Cabbage Kootu Recipe

by 30 Comments

Can you believe that you can make a delicious low calorie cabbage kootu in just 15 minutes with only 1 tsp of oil. I prepare cabbage kootu in 3-4 ways and this is one way of preparing it. It goes well with both rice and roti and is also good for health. Actually I prepared this cabbage kootu and salad for lunch one day. We mixed kootu with rice and had salad as a side dish for this. We all loved it very much. See, what a simple yet healthy and delicious lunch. It took only 15-20 minutes for me to prepare this lunch menu. So what I am trying to convey is that, there are so many delicious and healthy recipes that can be prepared in just 15 minutes time. Today we will learn How to make Cabbage Kootu (Muttakos Kootu -Tamil Brahmin Style-no onion-no garlic recipe)

Cabbage Kootu

How to make Cabbage Kootu (Tamil Brahmin Style-no onion-no garlic recipe)


Cabbage Kootu

 Prep Time : 10 mins

 Cook Time : 15 mins 
 Serves: 3-4
 Recipe Category: Side Dish-Kootu-Cabbage
 Recipe Cuisine: Tamil Brahmin
 Author:

   Ingredients needed

   Cabbage – 3 cups chopped
   Moong dal or a mix of moong + tur dal – 1/4 cup
   Sambar powder – 2 tsp
   Turmeric powder -1/4 tsp
   Curry leaves -3-4 leaves
   Brown or white channa (kondai kadalai/chick peas) – fistful -(optional)
   Salt as needed

   For the Paste

   Grated coconut – 1/4 cup
   Cumin seeds/ jeera seeds – 1 tsp
   Fried gram/pottu kadalai – 1 1/2 tsp or use rice flour – 3/4 tsp ( this is used only for thickening)

   For the seasoning

   Oil -1 tsp
   Mustard seeds – 3/4 tsp
   Urad dal – 1/2 tsp
   Hing/asafoetida – a pinch
   Curry leaves – few

   For Garnishing

   Coriander leaves

Preparation


We will divide this recipe into 3 easy steps – 1. Pressure cook cabbage  2. Add the ground paste  3.Boil and season the kootu. That’s it, your cabbage kootu is ready!! Let’s get started.

Chop cabbage or shred cabbage thinly.

Soak channa overnight and pressure cook with a little salt until soft. Keep it aside.

Grind ingredients mentioned under “For the paste” to a fine paste with little water and keep it ready.

Method

Step-1 – Take a pressure pan or cooker, add chopped cabbage, turmeric powder, sambar powder, salt needed, dal, curry leaves and 1 cup of water. (picture below)

prepare cabbage kootu

Pressure cook for 3 whistles. Open after the pressure subsides. (picture below)

cook cabbage kootu

Step 2 – After opening the cooker, add cooked brown channa, ground paste, another 3/4 cup of water and boil well.

Tamil Brahmin style cabbage kootu

Step 3 – Season the kootu – Heat a tsp of oil, add mustard seeds, when it sputters, add urad dal. When dal turns golden brown, add  hing, red chillies, curry leaves and pour it over the kootu.

Easy cabbage kootu

Garnish with finely chopped coriander leaves and serve hot with rice or chapati.

Variations

You can add peas instead of channa. If using dry peas, soak it overnight and pressure cook.

If you use tur dal alone, you have to cook dal separately. If you add moong dal or moong dal + tur dal as I have done, you can add it along with cabbage and pressure cook.

Suggested Combinations

Cabbage kootu + chappati
Cabbage kootu + rasam + rice
Kootu + thogayal + rice

Kootu + salad + rice (this kootu tastes great even when mixed with hot steamed rice, topped with 1/2 tsp of ghee. Vegetable or cucumber salad is a great combo with this.) Do try these easy lunch menus. Find more Indian Lunch Menus

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Related posts:

Kalakai Pickle Recipe-Karonda Achaar
Ladies finger Tamarind Kootu
Rasam recipes-South Indian rasam recipes-Rasam varieties
Karuveppilai Podi ( curry leaves powder)




Reader Interactions

Comments

    • Padhu Sankar

      To make soft chappati, add warm water for kneading the flour. Then kneading is very important. Grease your hands with oil and knead the dough nicely. Then keep covered for 15 minutes. Then make chapati. Check out more details to get Soft Rotis/chapati

      Reply

  16. Gabbar

    Hi,

    I liked many recipes on your blog and nice presentation. One doubt though for this recipe. I thought tamarind is essential in kootu. Why dont you add any tamarind here?
    Thanks.

    Reply

    • Padhu Sankar

      Thank you very much Gabbar. Actually you can prepare cabbage kootu in 3-4 ways. You can make it with tamarind which is called cabbage puli kootu. This is a kind of poricha kootu.

      Reply

  21. Magesh Kumar

    Thank you Padhu for this amazing recipe. The ingredients were perfect, tasted so good and I remembered my mother’s dish :). Also the steps were easy and simple. You are awesome

    Reply

  22. Mansa Murali

    Thanks Padhu for the recipe. I have a general question: Should we blanch cabbage before cooking?
    Any idea why vegetables are being blanched? What are the veges which needs to be blanched before cooking?

    Reply

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