Sugar-Free Cabbage Kootu
Dive into the comforting flavors of South Indian cuisine with this wholesome Sugar-Free Cabbage Kootu—a hearty, budget-friendly side dish perfect for those seeking healthier meal options. This flavorful recipe combines tender cabbage and protein-packed yellow moong dal simmered in a spiced coconut-cumin paste, creating a creamy texture and aromatic profile. Finished with an aromatic tempering of coconut oil, mustard seeds, urad dal, curry leaves, and a hint of asafoetida, it’s a delightful blend of health and taste. Ready in under an hour, this nutrient-rich, sugar-free dish pairs beautifully with steamed rice or soft chapatis, making it a versatile addition to your weekly meal plan. Keywords: Sugar-Free Cabbage Kootu, healthy South Indian recipe, cabbage lentil coconut curry, vegetarian gluten-free dish.
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Recipe Information
Ingredients
- 500 grams Cabbage
- 100 grams Yellow Moong Dal (split yellow lentils)
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 500 ml Water
- 50 grams Grated Coconut
- 1 teaspoons Cumin Seeds
- 1 Green Chili
- 2 tablespoons Coconut Oil
- 0.5 teaspoons Mustard Seeds
- 0.5 teaspoons Urad Dal (black gram split)
- 10 leaves Curry Leaves
- 0.25 teaspoons Asafoetida (Hing)
Instructions
Clean and finely chop the cabbage.
Rinse the moong dal thoroughly under running water.
In a large pot, combine the chopped cabbage, moong dal, turmeric powder, salt, and water.
Place the pot over medium heat and bring to a boil. Then, reduce the heat and let it simmer uncovered for 15-20 minutes, until the cabbage is tender and the lentils are cooked through.
While the kootu is simmering, prepare the grinding paste. In a blender, add the grated coconut, cumin seeds, and green chili. Grind them into a smooth paste using a little water, if necessary.
Once the cabbage and lentils are cooked, add the ground coconut paste to the pot. Stir well and let it simmer for another 5 minutes.
For the tempering, heat coconut oil in a small pan over medium heat. Add mustard seeds and let them crackle.
Add urad dal and fry until it turns golden brown.
Add curry leaves and asafoetida, stir quickly and pour the tempering over the kootu.
Mix the kootu well, adjust salt if necessary, and cook for another 2 minutes.
Serve hot with rice or chapati.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 23.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2498 mg | 53% | |
*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.
