Cabbage 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

INSTRUCTIONS 

• firstly, in a large kadai heat 2 tsp oil and roast 2 tbsp Urad dal and a pinch of hing to a golden brown.
• add in 2 cup cabbage and saute until the cabbage shrinks slightly.
• now add 3 dried Kashmiri red chilli and roast for a minute.
• cool the mixture completely and transfer to the blender.
• add small ball sized tamarind and ½ tsp salt.
• blend to a smooth paste adding ¼ cup water or as required.
• now prepare the tempering by heating 2 tsp oil and splutter ½ tsp mustard and few curry leaves.
• pour the tempering over chutney and mix well.
• finally, serve cabbage chutney with dosa, idli or rice.