Cabbage Kootan | Cabbage Sambar
A Stew Consistency Sambar!

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Ingredients

Adjust Servings:
2 Cups Chopped Cabbage
1 Lemon Size Tamarind
1/2 Cup Toor Dal
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

2
Cups
260
Calories
53 g
Carbs
1.3 g
Fat
14 g
Protein
404 mg
Sodium

A Kuzhambu that has richness of Cabbage & Indian Spices

Features:
  • Traditional Recipes

Ingredients

  • For Grinding

  • For Tempering

Directions

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A Kuzhambu that has richness of Cabbage & Indian Spices
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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

Cabbage Kootan | Cabbage Sambar

Course: Kuzhambu
Cuisine: Indian, Tamilnadu
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 260kcal
Author: Sowmya Venkatachalam
A Kuzhambu that has richness of Cabbage & Indian Spices
Print Recipe

Ingredients

  • 2 cups Chopped Cabbage
  • 1 lemon Tamarind Size
  • 1/2 cup Toor Dal
  • 1 tsp Sambar Powder
  • Salt To Taste

For Grinding

  • 1 tsp Oil
  • 2 tbsp Coriander Seeds
  • 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 6 Red Chili
  • 1 tsp Peppercorns
  • 1/4 tsp Fenugreek seeds
  • 1/2 cup Grated Coconut

For Tempering

  • 2 tsp Oil
  • 1 tsp 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!

Nutritional Info

Nutrition Facts
Cabbage Kootan | Cabbage Sambar
Amount Per Serving (2 Cups)
Calories 260 Calories from Fat 12
% Daily Value*
Fat 1.3g2%
Sodium 404mg18%
Carbohydrates 53g18%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.
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Steps

1
Done
10 mins

Soak Tamarind

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

2
Done
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

3
Done
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

4
Done
2 mins

Grinding Process

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

5
Done
7 mins

Cooking Cabbage

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

6
Done
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

7
Done
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

8
Done
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

9
Done

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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