Peppery Cabbage Kootu

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

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  • 1 medium head of cabbage, finely shredded
  • 1 cup - split yellow peas (tuvar dal)
  • 1 sprig curry leaves (optional)
  • 2 tbsp - chopped coriander leaves
  • 2 tbsp - shredded coconut or 1/4 cup coconut milk
  • 1 tbsp - mustard seeds
  • For masala:
  • 1 tbsp - coriander seeds
  • 1 tbsp - black gram dal (urad dal)
  • 1 tbsp - channa dal (Bengal gram dal)
  • 2-3 red chillies
  • 1 tbsp - black peppercorns

How to Make Peppery Cabbage Kootu

  • Pressure-cook the split yellow peas and cabbage with about 4 cups of water, a little salt and turmeric until soft. (You can cook it in a saucepan, but it would take much longer).
  • Fry the masala ingredients in a tsp of canola or other vegetable oil. When the dals turn golden, remove to a blender and grind into a smooth paste along with the coconut or coconut milk.
  • Add the masala ingredients to the cooked split peas.
  • Add the curry leaves, if you are using them, and let it all simmer together about 10 minutes, until the flavours have blended together.
  • In a small vessel, heat about 1 tbsp of oil. Add 2 tsp mustard seeds.
  • Let them splutter and then add them to the split peas.
  • Garnish with chopped coriander.
  • Serve hot with rice and papad.
  • Recipe Courtesy: Holy Cow Vegan