Cabbage chutney / side dish for idli / dosa

Main Dish
6 servings
15 min
20 min
Here is a fresh, healthy, delicious and easy to make chutney that goes well with South Indian breakfast varieties, such as Idli, Dosa and Uttappam; suitable as an accompaniment for rice, as well.

A smart way of adding vegetable into the diet of your family members; they will not even recognize that there is a vegetable in this chutney!


Number of serving: 6
1 ½ cup Cabbage (chopped)

Carrot (one small, peel the skin and chop into bite size pieces)

1 Onion (finely chopped)

½ Tomato (chopped)

2 piece Ginger

1 ½ tsp Channa dhal

5 Red chill

a small piece Tamarind

2 to 3 tbsp Grated coconut

2 tsp Oil

For Seasoning:

½ tsp Mustard

1 tsp Urad dal

a generous pinch Hing ( asafoetida)

1 sprig Curry leaves

1 tsp Oil


  • Directions:

    Heat oil in a pan; add channa dhal.

    When the colour changes to golden brown; start adding red chilies, onion, carrot, ginger and tamarind one after another. Saute for few seconds.

    Now add the chopped tomato and salt; fry till tomatoes become soft.
  • Once it is done; add chopped cabbage and continue cooking in medium flame till the raw smell goes or until it become soft (no need to add water).

    Finally, add grated coconut; mix well.
  • Remove pan from the stove and allow it to cool.

    Take a blender or mixie and add cabbage mixture along with water (adjust the water quantity according to the desired consistency) and grind it to a fine paste.

    Transfer the chutney into a serving bowl.

    Take another pan, add oil and temper with mustard seeds, urad dhal, hing and curry leaves; pour it over the chutney.

    Give it a mix and serve.
  • Note:

    If you don’t want to add coconut, you may skip that step!

    You may also reduce the amount of ginger if it doesn't suit your taste.


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