Cabbage Kootu

Looknig for a comfort side dish that’s both hearty and healthy?

This Hotel‑Style Cabbage Kootu hits the spot—cabbage simmered with dal, coconut, and spices for a creamy, mildly spiced curry that pairs perfectly with rice, sambar, or rasam.

If you love simple, comforting South Indian sides, you’re in for a treat. This hotel‑style cabbage kootu combines tender cabbage, chana dal, coconut paste and warming spices. It’s a fuss‑free dish that pairs beautifully with rice, sambar or rasam. 

From South Indian Homes to Hotel Tables

Kootu is a classic South Indian stew where seasonal vegetables meet lentils in a subtly spiced, coconut‑enriched gravy. 

In hotels across Chennai and Bengaluru, the cabbage kootu stands out—light, soul‑warming, and just a touch tangy. Let’s bring that same homestyle hospitality to your kitchen.

Why You’ll Love This Cabbage Kootu

• Balanced Nutrition: Protein from chana dal, fiber from cabbage.
  
• Comforting Creaminess: Coconut paste adds richness without heaviness.
  
• One‑Pot Simplicity: Dal, veggies, and tempering all in one kadai.
  
• Family‑Friendly Flavor: Gentle heat and aromatic curry leaves delight every palate.

Ingredient Breakdown

• Chana Dal: Creamy body and protein.
  
• Cabbage: Mild sweetness and crunch‑turned‑soft bite.
  
• Coconut & Cumin Paste: Fragrant backbone, thickens the stew.
  
• Tomato & Onion: Base aromatics for gentle acidity and sweetness.
  
• Spice Powders (Chili & Sambar): Warmth and South‑Indian tang.
  
• Tempering (Urad Dal, Mustard, Cumin, Red Chilies, Hing): Pops, crackles, and umami.

🌿 Vegan Swap: Just ensure your cooking oil is plant‑based (no ghee needed).

Cooking It—A Conversational Walkthrough

First, cook your chana dal—soak for an hour, pressure‑cook with turmeric and salt for one whistle; no soak? Give it 4. Meanwhile, blend coconut, chilies, and cumin into a slightly coarse paste.

Heat oil in a kadai. Tempering time: crackle urad dal, mustard, and cumin seeds; toss in red chilies and hing. Sauté chopped onion until translucent, then add tomato, cooking until soft. Stir in chopped cabbage, chili powder, and sambar powder, cover, and let it sweat for a few minutes.

Next, fold in the cooked dal with its cooking water—this creates your curry base. Simmer until the cabbage is tender but not mushy. Swirl in your coconut‑cumin paste, cook briefly so flavors marry, and finish with curry leaves for that final aromatic lift.

💡 Pro Tip: Don’t overcook the cabbage—aim for just‑soft stalks to retain slight bite and prevent color loss.

What Goes Along

• Steaming Rice: The classic pairing—you’ll scoop up every drop of kootu.
  
• Sambar or Rasam: For a multi‑curry feast at home.
  
• Papad or Fryums: Add a crispy contrast.
  

How to Serve

Kootu is the perfect side dish for sambar rice or rasam rice. Just spoon it over the side, garnish with a fresh curry leaf or a sprig of coriander, and you’ve got a comforting, wholesome meal that hits all the right notes.

Packing & Meal‑Prep

• Fridge: Keeps for up to 3 days in an airtight container.
  
• Reheating: Warm gently on the stovetop—add a splash of water if it thickens too much.
  
• Lunch Box: Pack rice and kootu separately to maintain texture; combine before eating.
  

Party & Bulk Prep

Double the recipe in a wide, deep vessel to maintain even cooking. Use multiple kettles or rice cookers for rice, and set out kootu, sambar, rasam, and papad for a DIY South‑Indian rice bar—guests will love customizing their plates.

Elevate your weekend lunch menu with this Hotel‑Style Cabbage Kootu—simple to make, deeply satisfying, and perfect for any rice‑centric meal. Ready to try it? Let me know how it turns out!

Print Recipe

Creamy

Cabbage Kootu

Author: Hema Subramanian Cooking Method: Simmering Cuisine: Indian, South Indian Courses: Dinner, Lunch, Side Dish Recipe Keys: Dairy Free Gluten Free H Healthy H high fiber I iron rich O One-Pot S side dish T Tasty V vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 180

Best Season: Suitable throughout the year

Dietary:

G Gluten Free H Heart-Healthy H High-Fiber I Iron-Rich V Vegetarian

Description

This cabbage kootu is a comforting South Indian side dish made with soft-cooked chana dal, fresh cabbage, and a flavorful coconut-green chilli paste. Tempered with spices and finished with curry leaves, it’s creamy, mildly spiced, and incredibly satisfying. Whether you’re pairing it with sambar rice or rasam rice, this kootu adds just the right balance of texture and flavor to your meal. It’s simple to make, wholesome, and a great way to enjoy everyday ingredients in a hotel-style preparation.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• ¹⁄₄ cup chana dal
• water (as needed)
• pinch turmeric powder
• pinch salt
• ¹⁄₄ cup coconut pieces
• 3 green chilli
• 1 tsp cumin seeds
• water (for blending)
• 250 g cabbage (chopped)
• 3 tsp oil
• 1 tsp urad dal
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 red chilli (dried)
• ¹⁄₂ tsp asafoetida
• 1 onion (finely chopped)
• 1 tomato (chopped)
• 1 tsp chilli powder
• 1 tsp sambar powder
• cooked chana dal (with cooking water)
• masala paste (prepared)
• few curry leaves
• water (as needed)

Instructions

Prep Work

1. Rinse and wash dal

   Rinse chana dal under running water until the water runs clear. And soak it for about an hour.

2. Chop vegetables

   Finely chop the onion, coconut, tomato and cabbage.

3. Blend masala paste

   In a blender, combine coconut pieces, green chilli, cumin seeds and water; blend to a coarse paste.

4. Measure spices

   Keep chilli powder, sambar powder, turmeric, asafoetida, mustard seeds, cumin seeds and red chilli ready.

5. Prepare cooked dal

   Cook the rinsed dal with turmeric, salt and enough water and mix it and cook for 1 whistle and set aside.
   

Method

1. Temper the spices

   Heat oil in a kadai. Add urad dal, mustard seeds, cumin seeds, dried red chilli and asafoetida; let them splutter.

2. Sauté onion and tomato

   Add chopped onion; sauté until translucent. Stir in chopped tomato and cook until soft.
   

3. Add cabbage and powders

   Toss in chopped cabbage, chilli powder and sambar powder; mix well, cover and cook until cabbage softens.

4. Combine dal and simmer

   Pour in cooked dal along with its water; stir, cover and simmer for about 8 minutes, stirring occasionally.If cabbage is not fully tender add extra water and cook another 5 mins.
   

5. Finish with masala and curry

   Stir in the blended masala paste; cook briefly until oil separates. Add curry leaves for flavor.

6. Serve warm

   Transfer to a serving bowl and enjoy hot with rice, sambar or rasam.
   

Equipment

• Pressure Cooker

  

  Aluminium Pressure Cooker, 7.5 Litres Buy Now
• Mixer

  

  Mixer Grinder for Kitchen (5 Jars 750 Watt Mixie)  Buy Now
• wok

  

  Kadai with Stainless Steel Lid, Flat Bottom Kadhai, Black Buy Now

Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 3g15%

Total Carbohydrate 22g8%

Dietary Fiber 6g24%

Protein 6g12%

---

Vitamin C 25 mg

Calcium 50 mg

Iron 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Cabbage Kootu, Cabbage curry, side dish,

Rate this recipe