Cabbage chutney / side dish for idli / dosa

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

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.

Questions

Photos of members who cooked this recipe

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