Cabbage Moarkootu



Ad  in her earlier days was not particular about kootu and though she loves veggies preferred stir fried veggies or spicy gravy type to kootu.  This time when she was home she loved cabbage moarkootu. Keerai moarkootu and moarkuzambu are her favorites but she hadn’t earlier cared much  for cabbage kootu. This recipe is on her request 🙂

Ingredients (4 servings)

Finely chopped cabbage 3 cups (one medium-sized cabbage)

Yogurt ½ cup

Moong dal  3 tbsp

Salt 1 tsp

Turmeric powder ¼  tsp

Green chillies 4

Coconut (grated) 3 tbsp

Cumin seeds  1tsp

Urad dal 1 tsp

Raw rice ½ tsp

Curry leaves from 3 sprigs

Mustard seeds 1 tsp

Oil 1 tsp


  • Wash the diced cabbage well in running water and pressure cook with ½ cup water for one whistle.
  • Add enough water to moong dal in a bowl, add turmeric powder and cook for three whistles
  • While the dal is getting cooked heat oil in a small kadai and add mustard to temper. Add the tempered mustard to the cooked cabbage in a wok .
  • In the residual oil saute the chilies till the color changes. Transfer the chillies to the blender and in the same pan roast the urad dal and rice on a low flame till color changes and you get aroma.,Transfer , the roasted dal/rice to the blender cup and add coconut scrapings, cumin seeds, and curry leaves. Grind the mix to a fine paste adding little water.
  • Place the tempered cabbage on low flame, add salt and the ground paste.  When the mix starts bubbling add the cooked and mashed dal to the mix. As the kootu starts boiling blitz the curd and add to the kootu. Mix well and switch off the flame.
  • If kootu is a side dish to rotis add less water; if meant to go  with rice add a little  more water to make it less thick

Chef’s Note: Chow chow or even a mix of potato/peas/carrot make a good base for moarkootu. Unlike keerai where we use curd generously, other veggies taste good with minimal yogurt.


Chow chow poricha kootu (4 Servings)

Chow chow (chayote squash) 2

Moong dal 1/2 cup

Coconut 3 tbsp

Green chilies 3 or 4

Cumin seeds 1 tsp (heaped)

Urad dal 1 tbsp

Curry leaves  3 sprigs

Coriander leaves  3 sprigs

Turmeric powder 1/2 tsp

Oil 11/2 tsp

Mustard seeds 1 tsp

Asafotida 1/2 tsp

Salt 1 tsp

Peel the chow chow and cut t hem into small cubes. Add turmeric powder to moong dal and enough water to cook.

Mash the dal when cool enough.

While the cooker is on, heat 1/2 tsp oil in a pan and let the jeera splutter. Add the urad dal,and when it starts turning golden in color add the chilies and saute for a minute. Add the coconut and when it is slightly done add the curry leaves and coriander sprigs. When cool enough grind to a fine paste with enough water.

Heat oil in a vessel and let the mustard splutter in it. Add the cooked chow chow, dal and the masala paste. Add enough salt and when the kootu starts boiling put off the flame.

Cooking tip: For variation and to add to taste, you can add carrot, capsicum and shelled peas to chow chow while cooking.

Avial (6 servings)

Preferred vegetables (All cut to 1″ size and finger thickness)

Shelled peas 1/2 cup

White pumpkin 1 cup

Yellow pumpkin 2/3 cup

Potatoes 1 cup

Carrot 1 cup

Yam 1 cup

Chow chow 1 cup

Beans 1 cup

Drum stick 10 pieces

Sour curds 1-11/2  cups

Green chillies 6-7

Grated Coconut 3/4 cup

Cumin seeds

1 tsp

Raw rice 3 tsp (Soak for 30 min)

coconut oil  4 tbsp

Curry leaves 5 sprigs

Boil the vegetables in a cup of water till cooked and add salt to it.

Grind into a paste the ingredients: coconut, chillies, cumin seeds, rice  and mix them into the curds.

Add the paste to the boiled vegetable and bring to boil. Remove from flame and temper with hot coconut oil. Add the curry leaves to the hot oil.

Cooking tip: In case the curd is not sour enough add some sour cream the paste.

To avoid excess cooking of  vegetables, boil the hard vegetables (except pumpkin) for just one whistle or less and  then add the pumpkins and cook for a short time.

Keerai Moarkootu

1 big bunch Paalak

1/3 cup moong dal/arahar dal

3 green chillies

1 tbsp urad dal

4-5 spoons of grated coconut

1 tsp jeera

1 cup sour curds

oil to temper

1 tsp mustard seeds

Clean the paalak leaves and cut them fine. Add enough water to the dal, and cook the dal and paalak in the cooker. Blend the cooked dal and paalak

Roast the urad dal till the color changes. Grind to a paste the chillies, coconut, urad dal, and jeera. Add the paste to the blended paalak, add the curds and cook till the boiling starts. Add salt, mix well and remove from fire.

Temper with mustard seeds in hot oil.

Reposting this recipe for Kiran’s Cooking with whole foods- Spinach– hosted by Vardhini