cabbage chutney recipe | cabbage pachadi recipe | muttaikose chutney

Ingredients

• 2 tsp oil
• 2 tbsp urad dal
• pinch of hing / asafoetida
• 2 cup cabbage, finely chopped
• 3 dried kashmir red chilli
• small ball sized tamarind / imli
• ½ tsp salt
• ¼ cup water

for tempering:

• 2 tsp oil
• ½ tsp mustard
• few curry leaves

Steps

1. In a large kadai, heat 2 tsp oil and roast 2 tbsp urad dal with a pinch of hing until golden brown.
2. Put in 2 cup cabbage and sauté until it has shrunk slightly.
3. Roast for a minute after adding 3 dried kashmiri red chilli.
4. Allow the mixture to cool completely before putting it into the blender.
5. Put in the small ball sized tamarind along with ½ tsp salt.
6. Blend to a smooth paste with ¼ cup water, or as much as required.
7. Heat 2 tsp oil for the tempering, then let ½ tsp mustard and a few curry leaves splutter.
8. Pour this tempering onto the chutney and mix thoroughly.
9. Serve the cabbage chutney alongside dosa, idli or rice.