Cabbage chutney / side dish for idli / dosa

Name: Cabbage chutney / side dish for idli / dosa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: en
Ingredients: 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

Main Dish

6 servings

15 min

20 min

Easy

Cabbage Chutney / Side Dish For Idli / Dosa

(4/5 - 5 votes)
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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!

Ingredients

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

Preparation

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.