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!