Cabbage Chutney # 2

A South Indian meal is not so complete without a chutney / thuvaiyal.Be it with the breakfast dishes or with steamed rice, I love chutney in all forms and colors.

Chutney can be made with vegetables, fruits and pulses or a combo of these.I love making vegetable based chutney and no one in the family can even guess that the chutney has a vegetable, even if it is cabbage!

This cabbage chutney is a great side for breakfast dishes like Idli / dosa when ground to a smooth paste and grind the same thing to a slightly coarse paste and you have a yummy side to go with steamed rice. Add a dollop of ghee / a teaspoon of sesame oil to hot rice, mix in this chutney and you will be transported to heaven. Have a sip of piping hot rasam in between and you can call it bliss!

I ground this a little smoothly to go with dosa for breakfast and this chutney features as the final dish in the Blogging Marathon #56, Week 3.

I used:

Finely chopped cabbage- 1 cup
Urad dal-2 tablespoons
Chana dal – 1 tablespoon
Red chili-1
Ginger- 1″piece
Curry leaves- a fistful
Tomato-1 ,chopped
Tamarind- a thumbnail sized piece
Oil-1 teaspoon
Salt

For tempering

Oil- 1 teaspoon
Mustard seeds- 1/2 teaspoon
Chana dal and urad dal together -1/2 teaspoon
Curry leaves – a few

Heat oil in a pan and add the urad dal channa dal, red chili. When the dal turns light brown, put in curry leaves and ginger.

Once the dal turns a shade darker, add the tomato, cabbage, tamarind piece and saute till the vegetables are cooked. Sprinkle a little water and cover and cook if needed.Let it cool completely. Grind to a smooth paste if serving with tiffin or a coarse paste if using as a side with steamed rice.

Heat oil for tempering and add all the ingredients mentioned under it. Once the mustard pops, add the ground paste, salt and give it a mix. Remove from heat.