Sugar-Free Cabbage Kootu

Delight in the comforting flavors of South India with this wholesome Sugar-Free Cabbage Kootu, a nourishing one-pot dish that's as healthy as it is delicious! Made with tender cabbage, protein-rich yellow moong dal, and a fragrant coconut-cumin paste, this kootu strikes the perfect balance of creamy and spiced. Crafted without any added sugars, it gets its full-bodied flavor from a tempering of coconut oil, mustard seeds, curry leaves, and a hint of asafoetida. Ready in just 45 minutes, it's a quick and nutritious recipe that's perfect as a side dish with steamed rice or as a hearty pairing with chapati. Whether you're embracing a sugar-free lifestyle or looking to expand your repertoire of Indian vegetarian dishes, this cabbage kootu recipe is sure to become a household favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Cabbage
• 100 grams Yellow Moong Dal (split yellow lentils)
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Salt
• 500 ml Water
• 50 grams Grated Coconut
• 1 teaspoons Cumin Seeds
• 1 Green Chili
• 2 tablespoons Coconut Oil
• 0.5 teaspoons Mustard Seeds
• 0.5 teaspoons Urad Dal (black gram split)
• 10 leaves Curry Leaves
• 0.25 teaspoons Asafoetida (Hing)

Directions

Step 1

Clean and finely chop the cabbage.

Step 2

Rinse the moong dal thoroughly under running water.

Step 3

In a large pot, combine the chopped cabbage, moong dal, turmeric powder, salt, and water.

Step 4

Place the pot over medium heat and bring to a boil. Then, reduce the heat and let it simmer uncovered for 15-20 minutes, until the cabbage is tender and the lentils are cooked through.

Step 5

While the kootu is simmering, prepare the grinding paste. In a blender, add the grated coconut, cumin seeds, and green chili. Grind them into a smooth paste using a little water, if necessary.

Step 6

Once the cabbage and lentils are cooked, add the ground coconut paste to the pot. Stir well and let it simmer for another 5 minutes.

Step 7

For the tempering, heat coconut oil in a small pan over medium heat. Add mustard seeds and let them crackle.

Step 8

Add urad dal and fry until it turns golden brown.

Step 9

Add curry leaves and asafoetida, stir quickly and pour the tempering over the kootu.

Step 10

Mix the kootu well, adjust salt if necessary, and cook for another 2 minutes.

Step 11

Serve hot with rice or chapati.

Nutrition Facts

Serving size	(1219.9g)

Amount per serving	% Daily Value*
Calories	944.0

Total Fat 47.4g	0%
Saturated Fat 38.6g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 2501.1mg	0%
Total Carbohydrate 103.7g	0%
Dietary Fiber 27.5g	0%
Total Sugars 23.0g
Protein 34.8g	0%

Vitamin D 0IU	0%
Calcium 356.2mg	0%
Iron 11.5mg	0%
Potassium 2498.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 14.2%

Carbs: 42.3%