Cabbage Chutney / Side Dish For Idli / Dosa

Here is a fresh, healthy, delicious and easy to make chutney that goes well with South Indian breakfast varieties, such as Idli, Dosa and Uttappam; suitable as an accompaniment for rice, as well.

A smart way of adding vegetable into the diet of your family members; they will not even recognize that there is a vegetable in this chutney!

Serves - 4 to 5 people

Ingredients:

Cabbage - 1 ½ cup (chopped)
Carrot - one small (peel the skin and chop into bite size pieces)
Onion - 1 (finely chopped)
Tomato - ½ (chopped)
Ginger - 2 " piece
Channa dhal - 1 ½ tsp
Red chill - 5
Tamarind - a small piece
Grated coconut - 2 to 3 tbsp 
Oil - 2 tsp

For Seasoning:

Mustard - ½ tsp
Urad dal - 1 tsp
Hing ( asafoetida) - a generous pinch
Curry leaves - 1 sprig

Oil - 1 tsp

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.