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!
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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