Cabbage Kadalai Paruppu Kootu ( முட்டைகோஸ் கடலை பருப்பு கூட்டு )

This is my husband's favorite dish. Although I call it kadalai paruppu kootu, I do it in a very different way than the usual - I had to customise the original way according to my DH's taste buds..
  • Soak abt 1/4 cup of Chana dhal in water for atleast 40 minutes and microwave the dhal for 20 minutes or until the dhal is soft but not mushy. Add little salt just couple of minutes it is done and cook further. You should be able to crush the dhal between your fingers but it must retain its shape otherwise. Once cooked, drain all the water and transfer the dhal to a perforated container or strainera and run some cold water over it - this is to prevent the dhals from breaking down when sauted along with the cabbage
  • Heat 4 tsp of oil in a non-stick pan and season it with 1 tsp of mustard seeds, 1/2 tsp of cumin seeds, 1 spring of curry leaves, pinch of hing
  • Add 1 very coarsely crushed garlic, 1 medium onion finely chopped and saute well until the onions turn translucent
  • Sprinkle little salt (as cabbage has mineral salt in it, always add a little less upfront just to be sure), 1/2 tsp of turmeric powder and stir well
  • Now add 1 medium sized cabbage that is finely chopped and saute all for about 30 mins on medium flame
  • Do not add water as cabbage leaves water when cooked and you will not get the desired taste and consistency if you add water. You may sprinkle some water if you prefer.
  • Add 1/2 tsp of red chilly powder and saute all for 10 more minutes
  • Test for salt and add more if you want
  • When the cabbage is almost done and the raw smell of red chilly is gone, add 1 tsp of any rice dhal podi (I go with 777 ganesa brand dhal powder - butu any of your favorite would do) and stir well
  • This is the secret ingredient - well not any more a secret ;-) (kinda like Victoria's Secret - I never understood what is that secret, whatsoever, when.. well you get the picture!) that will make the poriyal get the kootu texture - kinda blends all the ingredients together and adds nice flavor
  • Stir for 5 more minutes and add the cold cooked chana dhal
  • Saute them all for another 5 mins so the chana dhal gets a chance to get to know the other folks in the mix
  • Serve hot or cold with plain rice or as a side with any rasam


  1. I just love cabbage kootu

  2. AnonymousJuly 10, 2013

    Tried the recipe and i came out like my mom does...Step by step instructions helped...Thanks Thenu...Adding the blog to my favorites...


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