Cabbage Poricha Kootu Recipe (Red Cabbage) – South Indian Cabbage Dal
Discover the delightful flavors of South Indian cuisine with this Cabbage Poricha Kootu recipe, a nutritious and comforting dish that combines the goodness of red cabbage and moong dal in a flavorful coconut-based gravy. With its simple ingredients and soothing flavors, this dish is perfect for a healthy lunch or dinner, best paired with steaming hot rice or warm phulkas. This recipe can be prepared using either red cabbage or green cabbage, making it versatile for any occasion.
Ingredients for Cabbage Poricha Kootu Recipe (Red Cabbage)
| Ingredient | Quantity |
|---|---|
| Cabbage (Patta Gobi/ Muttaikose) – roughly chopped | 2 cups |
| Yellow Moong Dal (Split) | 1 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Fresh coconut – grated | 1/2 cup |
| Cumin seeds (Jeera) | 2 teaspoons |
| Whole Black Pepper Corns | 2 teaspoons |
| Mustard seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Coconut Oil | 1 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Tamil Nadu (South Indian)
Course: Lunch
Diet: Vegetarian
Instructions
-
Cook the Cabbage
Start by adding the roughly chopped cabbage (either red or green cabbage) into a pressure cooker. Add about 2 tablespoons of water, sprinkle some salt, and add turmeric powder. Pressure cook for 1 whistle.
Once done, turn off the heat and immediately release the pressure by running the cooker under cold water. This will prevent the cabbage from becoming overcooked and retain its texture. Afterward, transfer the cabbage to a bowl and set aside. -
Cook the Moong Dal
In the same pressure cooker, add the washed yellow moong dal, a pinch of turmeric powder, and 1 cup of water. Pressure cook for 2 to 3 whistles.
Once the dal is cooked, turn off the heat and let the pressure release naturally. Once the pressure has released, set the cooked dal aside. -
Make the Poricha Kootu Masala
In a mixer grinder, combine the grated coconut, cumin seeds, and black peppercorns. Add 1/4 cup of warm water to help with the grinding process. Grind everything to a smooth paste. This coconut mixture will be your Poricha Kootu Masala. -
Combine the Cabbage, Dal, and Coconut Masala
Add the cooked cabbage and coconut masala to the pressure-cooked moong dal. Stir well to combine all the ingredients. Add salt to taste and let the Cabbage Poricha Kootu come to a brisk boil. Once it boils, turn off the heat. Taste and adjust the salt and seasonings according to your preference. -
Prepare the Tadka
In a small tadka pan, heat the coconut oil. Add the mustard seeds and urad dal seeds. Let the mustard seeds splutter and the urad dal turn golden brown. Stir in the curry leaves and cook for about 10 seconds before turning off the heat. -
Finish and Serve
Pour the prepared tadka over the cooked Cabbage Poricha Kootu and give it a final stir. Serve hot.
Serving Suggestions
Serve this delicious Cabbage Poricha Kootu with Phulkas or Steamed Rice. For a well-rounded meal, pair it with Beetroot Thoran and a Carrot Cucumber Tomato Salad. This combination is perfect for a wholesome, simple, and satisfying weeknight dinner.
Enjoy the flavors of Tamil Nadu with this comforting dish that’s rich in fiber, packed with essential nutrients, and full of the aromatic spices that define South Indian cooking. Perfect for a healthy, vegetarian meal that’s as nutritious as it is delicious!
