Nuvvula Podi Cabbage Kootu

Cabbage kootu usually leans on a coconut-cumin paste to bring it together — this version skips that and stirs in Nutty Nuvvula Podi instead. The roasted nuvvulu (sesame seeds) melt into the soft cabbage and chana dal, giving the kootu a clean, nutty richness without any heaviness. Simple pantry ingredients, one podi doing all the work.

Prep: 10 min  |  Cook: 20 min  |  Serves: 3  |  Difficulty: Easy

Ingredients

• 2 tbsp  Nutty Nuvvula Podi
• 2 cups  cabbage, finely shredded
• 3 tbsp  chana dal
• 1 tsp  ghee (neyyi)
• 1 tsp  mustard seeds (aavalu)
• 1 sprig  curry leaves (karivepaku)
• 1  dried red chilli (endu mirchi)
• a pinch  turmeric (pasupu)
• to taste  salt
• 2 tbsp  water

Method

1. Rinse the chana dal and pressure cook with just enough water to cover — 2 whistles is enough. You want the dal cooked through but holding its shape, not mushy.
2. Heat ghee in a kadai over medium flame. Add the mustard seeds and wait for them to splutter, then drop in the curry leaves and dried red chilli — they will crackle and turn fragrant within seconds.
3. Add the shredded cabbage and turmeric. Toss to coat in the tadka, then add 2 tablespoons of water, cover, and let it steam on low heat for 6 to 8 minutes until the cabbage is just tender but not limp.
4. Add the cooked chana dal to the kadai and stir everything together over medium heat. Season with salt and mix gently — the dal should nestle into the cabbage without breaking apart.
5. Turn the heat to low and stir in the Nutty Nuvvula Podi. Mix thoroughly so the sesame coats every strand of cabbage and every piece of dal. Let it sit on the heat for one more minute — you will smell the roasted nuvvulu warming up and deepening.
6. Take off the heat and serve hot with rice and rasam, or alongside rotis as a dry side.

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✓ High Protein  |  ✓ High Fibre  |  ✓ Rich in Iron  |  ✓ Source of Calcium  |  ✓ Source of Potassium