Cabbage Chutney for Rice & Breakfast

Ingredients (16)

• ·cup shredded cabbage
• ·cup cilantro stems
• ·piece small tomato
• ·pieces dried red chilies
• ·tsp cumin seeds
• ·tbsp chana dal
• ·tbsp urad dal
• ·tamarind
• ·tbsp oil
• ·salt
• ·tsp turmeric
• ·tsp oil (for tempering)
• ·tsp mustard seeds
• ·piece dried red chili (for tempering)
• ·curry leaves
• ·hing (asafoetida)

1. 1

   Heat oil in a pan.

2. 2

   Add dried red chilies, cumin seeds, chana dal, and urad dal. Fry until golden and crunchy.

3. 3

   Add cilantro stems and small tomato. Sauté for 1–2 minutes.

4. 4

   Add shredded cabbage and tamarind. Mix well.

5. 5

   Close the lid and cook on low flame until cabbage becomes soft.

6. 6

   Turn off the stove and let the mixture cool completely.

7. 7

   Transfer to a mortar & pestle or blender.

8. 8

   Add salt and turmeric. Blend without adding water to a coarse or smooth paste (as you like).

9. 9

   (Optional) Do tempering and pour it over the chutney.