Cabbage Kootan | Cabbage Sambar
A Stew Consistency Sambar!

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Adjust Servings:
2 Cups Chopped Cabbage
1 Lemon Size Tamarind
1/2 Cup Toor Dal (Pigeon pea)
1 Teaspoon Sambar Powder
To Taste Salt
For Grinding
1 Teaspoon Oil
2 Tablespoon Coriander Seeds
1 Tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
6 Red Chili
1 Teaspoon Peppercorns
1/4 Teaspoon Fenugreek seeds
1/2 Cup Grated Coconut
For Tempering
2 Teaspoon Oil
1 Teaspoon Mustard Seeds
1 Red Chili
Few Curry Leaves

Nutritional information

53 g
1.3 g
14 g
404 mg

A Kuzhambu that has richness of Cabbage & Indian Spices

  • Traditional Recipes


  • For Grinding

  • For Tempering



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 RiceCabbage FryCabbage 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!

Video Making of Cabbage Kootan | Cabbage Sambar

Cabbage Kootan | Cabbage Sambar

Other Traditional Kuzhambu/Sambar Varieties

  1. Vathakuzhambu
  2. Iru Pui Kuzhambu
  3. Ulli Theeyal
  4. Kathirikkai Rasavangi
  5. Nella Style Poricha Kuzhambu
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10 mins

Soak Tamarind

Soak Tamarind in warm water for 10 mins and extract the juice and set aside

20 mins

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

5 mins

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

2 mins

Grinding Process

Take the frying ingredients in a mixer jar and grind it to a smooth paste and set aside

7 mins

Cooking Cabbage

Add cabbage to a pan. Add turmeric & water and cover & cook cabbage till cabbage is soft

5 mins

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

5 mins

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

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!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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