Cabbage chutney is goes well with dosa varieties and we got to know of this recipe from Padma aunty, my sister's mother in law. I have made my version with slight changes to the original recipe.
Original recipe Source: Padma Aunty
Ingredients:
1. Cabbage - 1 cup chopped
2. Onion - 1 sliced
3. Green chilies - 4
4. Oil - 1 tbsp
5. Lemon - 1/2
6. Salt to taste
7. Mustard seeds - 1 tsp
8. Urad dal - 1 tbsp
9. Curry leaves - 1 spring
10. Asafoetida - 1 pinch
Method:
Step 1: Heat oil in a pan and prepare tempering with asafoetida, mustard seeds, urad dal, curry leaves and pour it in a bowl.
Step 2: In the same pan add some drops of oil and add green chilies to it, then the onion and finally add cabbage into it and saute for 3 minutes. Now turn off heat and let it cool down a bit.
Step 3: In a mixer jar add the vegetables with some salt and juice of half a lemon. Grind it to a slightly grainy consistency with minimum water as the cabbage would leave out some water.
Step 4: Spoon the chutney into tempering and mix well. Serve with hot dosa or idlies.
Original recipe Source: Padma Aunty
Ingredients:
1. Cabbage - 1 cup chopped
2. Onion - 1 sliced
3. Green chilies - 4
4. Oil - 1 tbsp
5. Lemon - 1/2
6. Salt to taste
7. Mustard seeds - 1 tsp
8. Urad dal - 1 tbsp
9. Curry leaves - 1 spring
10. Asafoetida - 1 pinch
Method:
Step 1: Heat oil in a pan and prepare tempering with asafoetida, mustard seeds, urad dal, curry leaves and pour it in a bowl.
Step 2: In the same pan add some drops of oil and add green chilies to it, then the onion and finally add cabbage into it and saute for 3 minutes. Now turn off heat and let it cool down a bit.
Step 3: In a mixer jar add the vegetables with some salt and juice of half a lemon. Grind it to a slightly grainy consistency with minimum water as the cabbage would leave out some water.
Step 4: Spoon the chutney into tempering and mix well. Serve with hot dosa or idlies.
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