Soy-Free Cabbage Kootu
Discover the wholesome and aromatic delight of Soy-Free Cabbage Kootu, a comforting South Indian dish that's perfect for a hearty meal or a flavorful side. This simple yet nutrient-packed recipe combines tender shredded cabbage and protein-rich moong dal, simmered to perfection in a mild turmeric-spiced broth. The dish is elevated with a creamy blend of fresh grated coconut, green chilies, and cumin seeds, giving it a subtle, aromatic kick. Finished with a fragrant tempering of mustard seeds, curry leaves, and asafoetida, this soy-free kootu recipe is a wholesome, gluten-free, and vegetarian option that's ready in just 40 minutes. Serve it with steamed rice or flatbreads for a satisfying, well-rounded meal. Whether you're exploring Indian cuisine or looking for a nourishing weeknight dinner, this Cabbage Kootu is a must-try crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups shredded Cabbage
- 1 cup Moong dal (split yellow gram)
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 cup Grated coconut
- 2 whole Green chilies
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 2 tablespoons Oil
- 0.25 teaspoon Asafoetida
Instructions
Rinse the moong dal thoroughly under cold water and soak it for 10 minutes. Drain and set aside.
In a medium-sized pot, combine the shredded cabbage, soaked moong dal, turmeric powder, and three cups of water. Bring it to a boil over medium heat.
Once boiling, lower the heat and let it simmer for about 15-20 minutes, or until the dal is cooked and the cabbage is tender.
While the dal and cabbage are cooking, grind the grated coconut, green chilies, and cumin seeds into a smooth paste using a blender or food processor. If needed, add a tablespoon of water to aid the blending process.
Once the dal is cooked, add salt and the ground coconut mixture to the pot. Stir well and let it simmer for another 5 minutes, allowing the flavors to meld.
In a small pan, heat the oil over medium heat. Add mustard seeds and allow them to splutter.
Add curry leaves and asafoetida to the pan. Fry for about 30 seconds, then pour this tempered mixture over the cabbage kootu.
Stir the tempered mixture into the kootu and remove from heat. Let it sit for a few minutes before serving.
Serve hot with steamed rice or as a side dish with roti.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 10.2 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3196 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
