Cabbage Kola - Chettinad Special

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Chettinad Cabbage Kola

Chettinad Cabbage Kola is a flavorful South Indian dish made with cabbage, lentils, and aromatic spices. It can be prepared in two slightly different ways, depending on how you grind and season the dal mixture. Both methods give a delicious, spicy, and comforting result.

Ingredients

  • Cabbage – 1 cup (finely chopped)

  • Onion – ½ cup (chopped)

  • Tomato – 1 (chopped)

  • Mustard seeds – ½ tsp

  • Urad dal – ½ tsp

  • Asafoetida – 1 pinch

  • Salt – as needed

  • Curry leaves – few

  • Oil – for cooking

Method 1 – Traditional Chettinad Style

For Grinding

  • Toor dal (Thuvar dal) – ⅓ to ½ cup (soaked 30–60 minutes and drained)

  • Cumin seeds – 1 tsp

  • Fennel seeds – 1 tsp

  • Ginger – ½ inch (optional)

  • Garlic – 1 clove (optional)

  • Green chilli – ½

👉 Grind all ingredients coarsely without adding much water.

Cooking Steps (Method 1)

  1. Heat oil in a pan.

  2. Add mustard seeds and let them splutter.

  3. Add urad dal, asafoetida, and curry leaves.

  4. Add chopped onion and sauté until soft.

  5. Add chopped tomato and cook until mushy.

  6. Add cabbage and sauté for a few minutes.

  7. Add the ground dal mixture and salt.

  8. Cook on medium heat, stirring occasionally, until the dal is cooked and mixture becomes slightly dry.

Method 2 – Quick Masala Version

  • Cabbage – 1 cup (finely chopped)

  • Onion – ½ cup (chopped)

  • Tomato – 1 (chopped)

  • Mustard seeds – ½ tsp

  • Urad dal – ½ tsp

  • Asafoetida – 1 pinch

  • Salt – as needed

  • Curry leaves – few

  • Oil – for cooking

  • Cumin seeds – 1 tsp

  • Fennel seeds powder – 1 tsp

  • Ginger – ½ inch (optional)

  • Garlic – 1 clove (optional)

  • Curry powder – ½ tsp


For Grinding

  • Toor dal (Thuvar dal) – ⅓ to ½ cup (soaked 30–60 minutes and drained)

  • 👉 Grind  coarsely

Cooking Steps (Method 2)

  1. Heat oil in a pan.

  2. Add mustard seeds and let them splutter.

  3. Add urad dal, cumin seeds, asafoetida, and curry leaves.

  4. Add onion, ginger, and garlic. Sauté well.

  5. Add tomato and cook until soft. Add turmeric, curry powder, and fennel seed powder

  6. Add cabbage and sauté for a few minutes.

  7. Add the coarsely ground dal mixture and salt.

  8. Cook until the dal is fully cooked and well combined with cabbage.

Tips

  • Keep the dal mixture coarse for authentic kola texture.

  • Cook on medium flame to avoid burning.

  • Tastes best with rice and rasam or sambar.

  • Tastes good with Roti too.



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