Cabbage Kootu Recipe – Authentic South Indian Dal & Cabbage Curry

Last Updated on 4 months by Neha Deshmukh

Cabbage Kootu Recipe – Authentic South Indian Dal & Cabbage Curry

Introduction

There’s just something so comforting about a warm bowl of kootu, isn’t there? It’s one of those dishes that instantly reminds me of my grandmother’s kitchen – the fragrant spices, the soft texture, and the feeling of being utterly nourished. This Cabbage Kootu is a family favorite, and I’m so excited to share this authentic South Indian recipe with you. It’s a simple yet incredibly flavorful dish that’s perfect for a weeknight meal or a festive spread.

Why You’ll Love This Recipe

This Cabbage Kootu is more than just a curry; it’s a hug in a bowl! It’s packed with protein from the dals, a lovely crunch from the cabbage, and a beautiful aroma from the spices. Plus, it comes together relatively quickly, making it ideal when you’re craving something wholesome and delicious without spending hours in the kitchen. It’s also wonderfully versatile – easily adaptable to your spice preference and dietary needs.

Ingredients

Here’s what you’ll need to make this delightful Cabbage Kootu:

• ½ cup Moong Dal
• ½ cup Toor Dal
• 4 cups Chopped Cabbage
• ½ tsp Turmeric Powder
• 3 tbsp Urad Dal
• 1 tbsp Jeera (Cumin Seeds)
• ½ cup Grated Coconut
• 5-6 Whole Red Chillies
• 1 tbsp Coconut Oil
• ½ tsp Mustard Seeds
• 1-2 Whole Red Chillies (for tempering)
• Curry Leaves (sprigs)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Moong Dal & Toor Dal – The Protein Base: I like to use a combination of moong dal (split yellow lentils) and toor dal (split pigeon peas) for a lovely texture and flavor. You can adjust the ratio to your liking, but this 50/50 split works beautifully. Roughly 100g of each dal is perfect.
• Cabbage – Freshness and Texture: Fresh, crisp cabbage is key! I prefer using green cabbage for this recipe, but you can experiment with other varieties. About 400g of chopped cabbage is what you’re looking for.
• Urad Dal, Jeera (Cumin Seeds), and Red Chillies – The Spice Blend: These three form the heart of the kootu’s flavor. Roasting them brings out their aromas and adds a depth that’s just incredible.
• Coconut – Regional Significance & Flavor: Coconut is a staple in South Indian cuisine, and it adds a subtle sweetness and richness to the kootu. Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch (about 50g).
• Coconut Oil – Traditional Cooking Medium: Coconut oil is the traditional choice for South Indian cooking, and it imparts a unique flavor that complements the other ingredients. If you don’t have coconut oil, you can use vegetable oil, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the moong dal and toor dal a good wash. Then, pressure cook them with about 240ml of water until they’re soft and easily mashed. Usually 3-4 whistles on medium heat does the trick.
2. While the dal is cooking, let’s prep the cabbage. Wash it thoroughly and finely chop it. About 4 cups should be perfect.
3. Heat a pan (I like to use an iron skillet) and sauté the chopped cabbage with turmeric powder and a pinch of salt. The trick here is to cook it without covering, and avoid adding too much water – we want it to soften, not steam!
4. Now for the magic spice blend! In a separate pan, roast the urad dal, red chillies, coconut, and cumin seeds in coconut oil until fragrant and lightly golden. Be careful not to burn them! Once cooled, grind them into a thick paste with a little water.
5. Once the dal is cooked, mash it lightly. Combine the mashed dal with the sautéed cabbage. Mix in the coconut paste and simmer for about 2 minutes, allowing the flavors to meld together.
6. Finally, let’s do the tempering! Heat a small pan with coconut oil. Add mustard seeds and let them splutter. Then, add urad dal, red chillies, and curry leaves. Sauté for a few seconds, and pour this fragrant tempering over the kootu.
7. Serve hot with rice and a dollop of ghee!

Expert Tips

• Don’t overcook the cabbage – you want it to retain a little bit of crunch.
• Adjust the amount of red chillies to your spice preference.
• For a smoother kootu, grind the coconut paste finer.

Variations

• My Mom’s Touch: My mom always adds a small piece of jaggery to balance the flavors. It’s a lovely addition!
• Vegetable Swap: Feel free to swap the cabbage for other vegetables like spinach, beans, or carrots.
• Friend’s Favorite: My friend loves adding a pinch of asafoetida (hing) to the tempering for an extra layer of flavor.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using coconut oil and not ghee when serving.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

Want it spicier? Add more red chillies to the spice blend and tempering. Prefer it milder? Reduce the number of red chillies or remove the seeds before grinding.

Festival Adaptations (Onam, Pongal)

Kootu is a staple in many South Indian festival feasts, like Onam and Pongal. It’s often served as part of a larger sadhya (vegetarian feast).

Serving Suggestions

Cabbage Kootu is best served hot with:

• Steaming white rice
• Sambar
• Rasam
• A dollop of ghee
• Pappadums

Storage Instructions

Leftover kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Kootu and where does it originate from? Kootu is a South Indian dish made with lentils and vegetables, seasoned with spices and coconut. It’s believed to have originated in Tamil Nadu and is a staple in Kerala, Karnataka, and Andhra Pradesh as well.
• Can I use pre-cooked dal to save time? Yes, absolutely! Using pre-cooked dal will significantly reduce the cooking time. Just adjust the simmering time accordingly.
• What is the best type of cabbage to use for Kootu? Green cabbage is the most commonly used, but you can experiment with other varieties like red cabbage or savoy cabbage.
• Can I make the coconut paste ahead of time? Yes, you can! The coconut paste can be made a day in advance and stored in the refrigerator.
• How can I adjust the consistency of the Kootu? If the kootu is too thick, add a little hot water. If it’s too thin, simmer for a few more minutes.
• What are some good accompaniments for Cabbage Kootu? Rice, sambar, rasam, and pappadums are all excellent accompaniments.