Cabbage & Garbonza gravy (kootu)

Cabbage & Chana kootu

Can be called as cabbage & garbonza (Chana) gravy.!

A quick method.!

1.In a pan boil cabbage for 5 mins adding salt and 1/4 tsp of turmeric

2.Soak White channa (garbonza) over night and pressure cook with one whistle

3. Blend 2tbsp of coconut with 1 tsp of cumin into a smooth paste and keep it aside.

4. In a pan add 2 tsp of oil and to it add 2 slit green chilies, 2 onions and 1 big tomato and sauté for 3 mins. And then allow them to cool and grind into a purée.

5. Then in the same pan add 2tsp of ghee and to it add the onion and tomato purée and to it add 1/4 tsp of turmeric,salt ,2tsp of rasam powder and allow it to boil for 4 mins. Add the boiled cabbage too and the grounded coconut paste.

6. Let it boil for 3 mins and then add the boiled chana(garbonza) and to it add finely chopped mint leaves (pudhina) and coriander leaves.

7. Then temper with 1tsp of mustard,1tsp of urud dal and 1 tsp of cumin in 1tbsp ghee and garnish..!

Enjoy this with hot rice,dosa ,chapathi or even with curd rice 😉


You can add garlic.. or even ginger .!

Then if you don’t have mint leaves that’s absolutely ok.

You can also add black channa and bean variety

Just do your version and explore your own recipe.!


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