Since cabbage has a stronger flavour than other vegetables typically used to make kootu – like chow chow kootu – the coconut paste has some roasted ingredients which adds a lovely flavour to the final dish. My only gripe with this cabbage kootu recipe is that it does require 3-4 pans to make it. There are ways to consolidate some of the steps but I have found that there’s a fine light between getting this kootu just right and overcooking it terribly so how I explain it here is how I make it usually. I will give the shortcut tips below the recipe in notes so you can decide how you want to get it done. Having lesser vessels to wash at the end of cooking is definitely understandable. Alright, let’s make some delicious cabbage kootu, folks! If you are a kootu lover, do check out:
Spinach kootuPudalangai kootuPumpkin kootuBroccoli kootu
If you are a cabbage lover, then here you go with some easy cabbage recipes:
Cabbage dalCabbage poriyalCabbage riceCabbage thoran
Step by Step Images for Cabbage Kootu Recipe
Wash moong dal and chana dal and pressure cook with enough water for 15 minutes or 2 whistles Chop cabbage finely and cook with some water until half done. Leave a bit of crunch in the cabbage, don’t make it too mushy To prepare the coconut spice paste for this kootu, heat oil in a pan and roast cumin seeds and coriander seeds. The coriander seeds are optional but I highly recommend them When the cumin turns golden brown, add sliced shallots (or onions) and green chillies. Fry until the shallots turn golden brown Then add chopped tomato and sprinkle some water. Cook until the tomato is soft. Turn off heat and add coconut. Mix well and let it cool completely When the coconut mixture has cooled, add some water and grind to a coarse paste. Set aside. Now back to our semi-cooked cabbage. Turn on the heat to low and add some turmeric powder, salt, and curry leaves to it. Give everything a mix and add the cooked dal Then add the ground coconut paste and mix together. If the mixture is too thick, add some water. Bring to boil and turn off heat. For tempering, heat some oil and add mustard seeds. When they pop, add some sliced shallots, red chillies, and a pinch of hing. When the shallots are golden brown, remove from heat and dunk into the kootu Mix together and cabbage kootu is ready! Serve with white rice.
