Cabbage Kootan, also called as Cabbage Sambar. A very tasty mix for hot steaming rice. Normally cooked cabbage has a pungent smell. Whenever we pack Cabbage Poriyal or Kootu in a lunch box, the smell will be locked inside and when we open during the lunch, we can’t stand the smell. Because of this, I avoid giving cabbage for kids. But believe me, there are few recipes with cabbage which has a strong flavor that overcomes the pungent smell of the cabbage.
Cabbage Rice, Cabbage Fry, Cabbage Channa Dry Curry Recipe | Chole Patta Gobhi Curry Recipe are few dishes which will make us love cabbage more. This cabbage kootan is another yummy recipe which will make us and also kids love Cabbage. My Grandmother makes this Cabbage kootan very frequently. In their generation, most of the household in India has a minimum of 5 members, so they women has to cook more food. This Cabbage Kootan is one of the recipe which easily make more quantity. Once, I asked my grandma why she was not using Sambar Powder and grind the spices every time. She explained me that grinding the spice powder freshly makes the dish more tastier and also we will get more quantity than using Sambar Powder.
We can also use Avarakkai (Broad Beans) instead of cabbage and make this sambar. Try this version of Cabbage Kootan and share your comments!
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Recipe Card for Cabbage Kootan | Cabbage Sambar:
Cabbage Kootan | Cabbage Sambar
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
- Pressure Cooker
- Sauce Pan
Ingredients
- 2 cups Chopped Cabbage
- 1 lemon Size Tamarind
- ½ cup Toor Dal
- 1 teaspoon Sambar Powder
- 1½ teaspoon Salt Adjust as needed
For Grinding
- 1 teaspoon Oil
- 2 tablespoon Coriander Seeds
- 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 6 Red Chili
- 1 teaspoon Peppercorns
- ¼ teaspoon Fenugreek seeds
- ½ cup Grated Coconut
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 Red Chili
- Curry Leaves Few
Instructions
Soak Tamarind
- Soak Tamarind in warm water for 10 mins and extract the juice and set aside
Pressure Cook Dal
- Take Toor Dal in a vessel. Add turmeric Powder and water and pressure cook for 3-4 whistles. The cooked dal should be soft and we need to mash it nicely and set it aside.
Frying Grinding Ingredients
- Heat oil in a pan. Add coriander seeds, chana dal, red chili, fenugreek seeds and peppercorns and fry till dal turns light brown. Then add coconut and fry till coconut turns light brown. Switch off the flame & allow it to cool.
Grinding Process
- Take the frying ingredients in a mixer jar and grind it to a smooth paste and set aside.
Cooking Cabbage
- Add cabbage to a pan. Add turmeric & water and cover & cook cabbage till cabbage is soft.
Cook with Tamarind
- Once the cabbage is cooked, add tamarind juice along with salt and sambar powder and cook for about 5 mins to get rid off raw smell of the Tamarind.
Enriching with Dal & Spice Paste
- Add mashed dal and stir well. Then add ground spice paste and mix well. Keep the Kootan in flame for 5 minutes and adjust the consistency if it is very thick by adding water. Switch off the flame after 5 mins.
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add red chili and curry leaves and add the tempering to the Cabbage Kootan.
Serving Time
- Serve the yummy Cabbage Kootan with hot steaming rice along with a teaspoon of ghee and you will enjoy this rich meal!
Video
Nutritional Info
INSTRUCTIONS WITH STEP BY STEP PICTURES:
SOAK TAMARIND
-
- Soak Tamarind in warm water for 10 mins and extract the juice and set aside
PRESSURE COOK DAL
- Take Toor Dal in a vessel. Add turmeric Powder and water and pressure cook for 3-4 whistles.
- The cooked dal should be soft and we need to mash it nicely and set it aside.
FRYING GRINDING INGREDIENTS
- Heat oil in a pan. Add coriander seeds, chana dal, red chili, fenugreek seeds and peppercorns and fry till dal turns light brown.
- Then add coconut and fry till coconut turns light brown. Switch off the flame & allow it to cool.
GRINDING PROCESS
- Take the frying ingredients in a mixer jar and grind it to a smooth paste and set aside.
COOKING CABBAGE
- Add cabbage to a pan. Add turmeric & water and cover & cook cabbage till cabbage is soft.
COOK WITH TAMARIND
- Once the cabbage is cooked, add tamarind juice along with salt and sambar powder and cook for about 5 mins to get rid off raw smell of the Tamarind.
ENRICHING WITH DAL & SPICE PASTE
- Add mashed dal and stir well. Then add ground spice paste and mix well.
- Keep the Kootan in flame for 5 minutes and adjust the consistency if it is very thick by adding water. Switch off the flame after 5 mins.
TEMPERING PROCESS
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add red chili and curry leaves
- Add the tempering to the Cabbage Kootan.
SERVING TIME
- Serve the yummy Cabbage Kootan with hot steaming rice along with a teaspoon of ghee and you will enjoy this rich meal!
