CABBAGE CHUTNEY

Cabbage chutney is a side dish and this chutney goes well with Hot Plain rice, chapati and poori

Things Needed :

Cabbage : 1 Small sized ( half of the medium sized cabbage).

Green chillies : 3 to 4

Coconut : 1 cup ( Use freshly grated coconut ).

Coriander seeds : 1/4 tea spoon

Curry leaves : 5 to 6 leaves

Salt : to taste

Tamarind pulp : 1 table spoon
Mustard seeds : 1/2 tea spoon

Urd Daal : 1/2 tea spoon

Oil : 1 Tea spoon

Ingh : a pinch

Water : 1/2 cup

Method :

Wash and cut cabbage into small pieces and cook nicely for 5 to 10 minutes in 1/2 cup water. Add coriander seeds while cooking. Let it cool after cooked. Now mix coconut , cooked cabbage, tamarind pulp, salt , green chillies and ingh and grind until it turns into fine paste. Remove the chutney from the jar and pour it to a bowl.

Now keep a pan and put oil to heat . Add mustard seeds and urd daal . Let mustard spurt. Add curry leaves and a pinch of ingh and pour this to ground cabbage chutney. Serve chutney with hot rice and a spoon of ghee or with chapatis.

Note : See that cabbage cooks nicely . Add chillies according to your taste. Cool cooked cabbage before grinding. Fresh coconut must be used to get good taste.

Serves 2 to 3