Sunday, 6 December 2015

Cabbage Chutney

Cabbage Chutney, many of us would have made poriyal or koottu using cabbage. Here is a different and tasty chutney using cabbage. And this is yet another dish that I learned from my mom. When you serve this to your family they might find it difficult to find the ingredients you added to this chutney because when I did this for the first time, my husband was not able to find what chutney it was. But he liked the taste very much.

Cabbage - 200 gm
Onion - 1 No.
Dry Red Chili - 2 No.
Urad Dal - 1 tbsp.
Grated Coconut - 3 tbsp.
Tamarind - 2 inch piece
Mustard Seeds - 1/2 tsp.
Curry Leaves - 1 String
Asafoetida - a pinch
Oil - 1 tsp.
Salt to taste

1. Roughly chop the onion. Chop the cabbage and wash it well. 
2. Heat oil in a pan and add urad dal and dry red chilies. Saute for few minutes till the onion turns transparent and add tamarind.
3. Add the cabbage and mix well.
4. Cook the cabbage till it is cooked and switch off the flame. (Note: Sprinkle water only if required because cabbage itself will ooze out some water). Allow the cabbage to cool and add it to the blender. Add grated coconut and salt. Grind it to a chutney consistency.
5. Transfer to a bowl and season it with mustard seeds, asafoetida and curry leaves.
Cabbage Chutney is ready to serve with hot idli or dosa.

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