Cabbage Kootu -In Pressure Cooker

Pressure cooker is such a blessing in every house-hold. Many would agree on that, barring some who have a  fear with this Kitchen King!! Yes, in the morning hustle-bustle, i would be totally lost if i don’t have one. Actually i have 2 , but i know many people who have 4 to 5 of these little soldiers to help them sail smoothly in the morning kitchen traffic!!! 😉
Coming to today’s recipe, it is a simple kootu, though the making is simple, the recipe is protein power-packed!! Veggies and lentil mixed together and mildly spiced to satiate the taste-buds of everyone in the house-hold, especially tantrum throwing picky eaters. I make these kootu regularly at home, and serve it along rice with a dollop of ghee for kids and along with roti’s for us!!!


1 Cup Shredded Cabbage
1 medium tomato, chopped
1/2 Cup Moong dal
2 heaped tsp Kootu Podi
2 tbsp shredded coconut
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 no green chili (or 2 broken red chilies) 
a sprig of curry leaf
a pinch of hing/asafoetida
a generous pinch of turmeric

  • Wash and soak moong dal in water for 10 minutes, drain and set aside until use.
  • In a pressure pan, heat oil given under “Tempering”, splutter mustard seeds, add cumin, hing, turmeric powder, split green chili, curry leaves. Saute for a minute.
  • Next add chopped tomato and saute for a minute, follow with shredded cabbage and saute for another 2 minutes. 
  • Add moong dal to this and 2 cups of water. Add kootu podi, coconut and salt. Mix well. Close the lid of the pressure pan and cook for 4 hisses. 
  • Take it off the stove, let the pressure fall on its own. Garnish with fresh coriander leaves and grated ginger and serve it along Rice or Roti’s.
Sending this to Kids Delight – Nuts & Legumes, Lunchbox friendly, happening @ +srivalli jetti‘s space, and MLLA #77, happening +Chef Mireille‘s Space, an event by Lisa’s Kitchen


  • This Kootu is mildly spiced, since i was making it for my kids, if you prefer a spicy kootu, then use 2 green chilies or 2/3 red chilies while doing tadka.
  • You can do the tadka at the end also, if so, put the veggies, spices and pressure cook the kootu and when the pressure falls, do the tadka separately and pour it over the kootu.
  • If doing tadka later, then use a tsp of urad dal and 2 or 3 red chilies to add an extra zing