Keto Cabbage Kootu

I love kootu with my vathalkuzhambu. The mild flavor of a kootu is the perfect combination for a spicy vathalkuzhanbu. But since I was on keto and any kind of lentil/ dal is not allowed in keto, regular kootu is an option. I had to come up with some way to include my fav to my current diet.


Being on a diet and cooking for a family is not always easy job. Its is easy to get tempted and sometimes tiring to prepare 2 different meals. So I try to come up with modified version of my regular family meals to fit into my diet.

While I was cooking Kootu for the family one weekend, it struck me that a modified version of the regular kootu might be a good alternative. The good thing is coconut is good and allowed in keto diet and kootu’s flavor comes from it .


This recipe also double as a vegan Keto dish and If you are wondering what to eat with this kootu/dal as rice can’t be included find my Almond rice recipe here. You can also eat it as a snack with some Greek yogurt. It is delish!

Keto Cabbage Kootu

  • Servings: 2
  • Difficulty: Easy
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For Kootu:

Cabbage – 2 cups chopped
Carrot – 5 -10 small chopped
Salt to taste
Asafoetida – 1/2 tsp
Turmeric – 1-2 tsp

For Masala:

Coconut – 1 cup
Jeera – 1 tb
Green chillis – 2 -3

For seasoning:

Olive Oil – 1 tbs
Mustard seeds – 1 tsp
Curry leaves – 1 strand
Red chilies – 1 (optional)


  1. Chop the cabbage  and carrot and cook it with salt and 1/2 turmeric with little water till its soft to touch.
  2. Grind the chopped or grated coconut with green chillis and cumin seeds into a smooth paste.
  3. Don’t add much water as we want the paste to be somewhat thick which will add to the consistency of the kootu gravy as this is only way to give thickness.
  4. Adjust the spice level  as needed by adding it to the masala.
  5. Once the  veggie cooked well add in the ground paste to the mixture and adjust the salt as needed and let it cook for 5 minutes.
  6. In a separate pan add the oil. when it is hot quickly add in the mustard seeds. once it splatters add in the turmeric and asafoetida.

Tried this recipe? Tag @amomscookbook on Instagram and hashtag it #amomscookbook

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