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

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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.

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