Kootu is a Tamil word means “add” i.e. vegetables added with lentils which form the dish, made of vegetable and lentils and are semi-solid in consistency, but more so than dry curries. It can be accompanied with sambar, rasam and curd. All kootus by default have some vegetables and lentils, but many variations of kootu exist. Here we are going to cabbage kootu.

Serves : 3

Prep Time : 10 mins     Cooking Time : 20 mins


Cabbage : 1 cup (finely chopped)

Channa dal : 1/4 cup

Moong dal : 2tsp

Turmeric powder : 1tsp

salt to taste

Water as required

For Grinding:

Shredded coconut : 2 tbsp

Cumin seeds : 1tsp

Green chilly : 1

Shallots : 2

For Tempering:

Oil : 3tsp

Mustard seeds : 1tsp

Hing : a pinch

Curry Leaves


  1. First take dals in pressure cooker, wash and add required water and turmeric powder. Then pressure cook it for one whistle. keep aside.img-20161222-wa0001
  2. In the mean time, chop a cabbage, wash in clean water. Now take a cooked dal in a pan mix a cabbage, cover with lid until cabbage and dal have cook finely.


3. In this time, in a mixer add grinding ingredients and grind to fine paste. Check cabbage and dal cooked, then add this ground paste in to it. Boil for 2 mins in medium heat and temper. Serves with rasam, kuzhumbu, chapatti etc.img-20161222-wa0002img-20161222-wa0012