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
Ingredients:
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)
Method:
- Chop the cabbage and carrot and cook it with salt and 1/2 turmeric with little water till its soft to touch.
- Grind the chopped or grated coconut with green chillis and cumin seeds into a smooth paste.
- 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.
- Adjust the spice level as needed by adding it to the masala.
- 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.
- 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.
Good to be vegan.