Wednesday, October 23, 2013

Cabbage Kootu

Cabbage kootu is one of the easiest kootu recipes. It doesn't take much of your time and can be had with both rice and chapati's. Kootu can always be mixed with rice or can be had as a side for any spicy kuzhambu varieties. Now, here comes the recipe.


Cabbage - 2 cups, chopped
Channa dal - less than 1 cup, soaked atleast for one hour. You can soak the previous night too
Onion - 1
Tomato - 1
Salt, turmeric powder and hing as per taste

To grind

Coconut - 2 tbsp, grated
Cumin seeds - 1 tsp
Green chilli - 1

Grind all these to a fine paste by adding little water.

To Temper
Oil, mustard seeds, cumin seeds, urad dal, curry leaves and red chillies as per taste


  1. Add all the ingredients mentioned under "Ingredients" to a pressure cooker, add water and cook for 3 whistles. If you want the cabbage to be cooked soft, reduce the flame to simmer after one whistle and allow to cook for 5 minutes and then turn off the flame
  2. After the steam releases, add the ground paste and allow to boil for 5 mins.
  3. You can also add brown/white channa or peas along with this kootu. Soak them overnight, pressure cook them separately and add it to the kootu along with the ground paste.
  4. In a seperate pan, do the tempering and add it to the kootu and stir well. Healthy and tasty cabbage kootu is ready to be served.

Nutritional Information

Cabbages are incredibly nutritious. They are very low in fat and calories and are a good source of multiple B Vitamins, Vitamin C, Vitamin K and many minerals. In particular, cabbage contains powerful anti-cancer compounds known as glucosinolates. Several varieties are cultivated worldwide including green, purple, red, and savoy (loose-wrinkled leaves). Cabbage also has lot of anti-cancer properties in it. It is always better to steam a cabbage rather than microwaving so as to maximize the health benefits. Avoid buying pre-cut cabbage, because once it is cut it starts losing its valuable vitamin C content. Once cut, consume the left over cabbage within two days to enjoy its nutrients.

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