Cabbage Kootu is a lentil and vegetable stew in South Indian cuisines, particularly Tamil Nadu and Kerala. This derives from Tamil word “kootu” which means “add” i.e. vegetable added with lentils form the dish. Kootu is loaded with flavor and texture. It is typically less watery than sambar, but more so than dry stir-fries. While our recipe has cabbage as the main vegetable, you can also make kootu with other vegetables like opo squash, ridge gourd etc.
Ingredients for Kootu Podi
Kootu Podi Ingredients
This recipe is my mom’s version of kootu. Some may argue that this is not the exact kootu recipe, but you must remember that most dishes have variations, more so, Indian recipes. One of the key ingredients is Kootu Podi, which is the spice powder that goes into this dish. It is similar to sambar powder and used in various South Indian recipes including sambar. Again, the ingredients may vary slightly but the overall flavor does not change much. Our Kootu Podi is made by sautéing the following ingredients in half a teaspoon of oil for 4-6 minutes, cooling and blending them into a coarse powder:
- Dry chili peppers (15)
- Coriander seeds (1 cup)
- Chana dal (3/4 cup)
- Black pepper corns (1 teaspoon)
- Fenugreek seeds (1 tablespoon)
- Urad dal (2 tablespoons)
- Cumin seeds (1 tablespoon) and
- Mustard seeds (1 tablespoon)
- Dry grated coconut (1/4 cup)
One tablespoon of this powder lends a very distinct flavor to this recipe. I keep a jar of this in my refrigerator and it lasts me almost a year despite regular use.
Other ingredients for Cabbage Kootu
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- Toor Dal
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- Tomato, Onion, Cilantro, Green Chili Pepper
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- Tamarind, Jaggery, Kootu Podi, Turmeric, Cumin Seeds, Mustard Seeds
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- Cabbage
This might seem like a lot of ingredients, but don’t be overwhelmed! This list is standard in most Indian recipes. Toor dal (split pigeon peas) is the lentil that is used in most South Indian dals and soups. It forms the thick base once it is pressure cooked and diluted and has a nice, slightly nutty flavor. My mom likes to pressure cook veggies along with the dal and this was recorded while she was cooking. I tend to cook the veggies separately since I like them crunchier. Once toor dal is pressure cooked and all other ingredients are prepped, this is a simple recipe as you will see from the video and the step by step description below.
Why Is This Healthy?
Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. Toor dal is a great source of vegetarian protein.
Check out our other lentil and vegetable-based recipes here:
- Andhra Tomato Pappu – Delicious Tomato Lentil Dal
- Tomato Fenugreek Dal
- South Indian Palak Dal – Spinach & Lentils Stew
- Mamidikaya Pappu- Raw Mango Dal
- Rainbow Chard Red Lentil Stew
- Sambar-Hearty Lentil & Veggie Soup
- Opo Squash Yellow Mung Curry
- Blended Chickpeas & Cluster Bean Curry
- Instant Pot Moringa Leaf Dal
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Cabbage Kootu- Cabbage & Lentil Stew
Ingredients
- 1 Cup Toor Dal
- 1 Cup Cabbage - Fine cut
- 2 Peppers Green Chili Pepper - Slit in half
- 1/2 Cup Tomato - Small pieces
- 1/2 Cup Cilantro - Fine cut
- 1/4 Cup Onion - Fine cut
- 1 Tablespoon Jaggery
- 1/2 Teaspoon Tamarind - Tamarind paste or 1 tablespoon whole seedless tamarind
- 1/2 Teaspoon Sea Salt - Or to taste
- 1/4 Teaspoon Turmeric Powder
- 1 Tablespoon Kootu Powder - or Sambar powder
- 2 Tablespoons Coconut Oil - Cold pressed
Tempering
- 1 Teaspoon Mustard
- 1 Teaspoon Cumin Seeds
Instructions
Stove-Top
- Pressure cook toor dal, cabbage, tomato and whole tamarind (if you are using this in place of instant tamarind paste). About 8-10 minutes in a standard Prestige pressure cooker. Allow the steam to release and open the lid.
- Add turmeric, salt and jaggery powder to the pressure-cooked contents and mix well.
- Heat oil in another large pan. Add cumin and mustard seeds; once they crackle add chili pepper and onions. Sauté till onions start browning.
- Add the dal-veggie mix, stir, add some chopped cilantro and mix well.
- Transfer to bowl, garnish with more cilantro.
Instant Pot
- Wash dal, 1/2 cup water in bowl, add tomato. Add 3/4th cup water to IP and set the bowl in the pot. Close lid and pressure cook for 24 minutes. Allow for natural release and remove lid. Add jaggery, salt, tamarind paste, mash with spoon and set aside.
- Set IP on 'Sauté' mode. Add oil and wait for 'hot' sign, add cumin, mustard seeds, chili pepper, cook for a minute. Add onion, sauté for a couple of minutes. Add cabbage, turmeric powder, and mix well.
- Add cooked dal, kootu podi and mix well. Set lid and set IP on 'steam' mode for 2 minutes.
- Allow for natural release, remove lid. Add cilantro, mix well.
- Transfer to bowl and serve hot.
