Try Cabbage Kootu - A Tamil Delicacy For Lunch
Image Credit: Cabbage kootu is healthy and delicious | Instagram - @nomnivorekitchen

Are you tired of the same old boring lunch routine? Are you looking for a delicious and healthy dish to add to your lunchtime repertoire? Look no further than cabbage kootu! This South Indian dish is packed with nutrients and is sure to spice up your lunch break. Cabbage kootu is a traditional dish from Tamil Nadu that combines the health benefits of cabbage with the rich Indian spices. This dish is typically made by cooking cabbage in a coconut-based gravy, flavoured with mustard seeds, cumin, and curry leaves. The result is a creamy and satisfying dish that is perfect for lunch.

But why settle for boring regular options when you can indulge in a delicious and nutritious cabbage kootu? Not only is this dish easy to make, but it is also packed with health benefits. Cabbage is low in calories, high in fibre, and packed with vitamins and minerals such as Vitamin C, K, and B6. And the addition of coconut and spices not only adds flavour but also has anti-inflammatory and antioxidant properties.

So why not spice up your lunch break with a bowl of delicious and healthy cabbage kootu? Whether you're a seasoned Indian food lover or a newbie, this dish is sure to become a lunchtime favourite. So, get ready to savour the flavours of Tamil Nadu with this tasty and nutritious cabbage kootu recipe!

Recipe credits - Iam a Big Foodie


  • 1 small head of cabbage, chopped
  • 1 cup of moong dal (split green gram)
  • 1/2 cup of grated coconut
  • 1 tsp of mustard seeds
  • 1 tsp of cumin seeds
  • 1-2 dried red chilies
  • 1/2 tsp of turmeric powder
  • 1 sprig of curry leaves
  • Salt to taste
  • Water
  • 1 tbsp of oil


  • Rinse and soak moong dal for 10-15 minutes. Drain the water and keep it aside.
  • In a large pot, add the chopped cabbage, soaked moong dal, turmeric powder, and salt. Add enough water to cover the ingredients and cook until the cabbage and dal are tender.
  • In a pan, heat oil and add mustard seeds. Once the seeds splutter, add cumin seeds, red chilies, and curry leaves.
  • Add the grated coconut to the pan and sauté for a minute or two.
  • Add the coconut mixture to the pot of cabbage and dal and mix well.
  • Simmer the mixture for a few minutes until it reaches a creamy consistency.
  • Adjust the seasoning as needed and turn off the heat.
  • Serve hot with steamed rice and enjoy for lunch.