Wednesday, January 7, 2015



Since we make many types of dosa, idli etc in our house, we also need to have many accompaniments by way of chutneys and the like. Generally chutneys are made using coconut but some chutneys are made using vegetables for example, carrot chutney.

I was looking for recipes for chutneys which use relatively less amounts of coconut when I came across this recipe for Cabbage Chutney from Padhu's Kitchen.  I have adapted this recipe from here.

We enjoyed this with idlis and dosas.

  • Cabbage, shredded, 1 cup
  • Onion, chopped, 1
  • Ginger, chopped, 1/2 " piece
  • Green Chillies, slit, 2-3 
  • Curry Leaves, a few
  • Tomato, chopped, 1
  • Coconut Gratings, 2 tsp
  • Tamarind, of seed size
  • Salt, to taste
To Be Roasted:
  • Oil,  2 tsp
  • Mustard Seeds, 1/2 tsp
  • Urad Dal, 2 tbsp
  • Red Chillies, 1-2
  • Asafoetida,  (Hing) a pinch
For Seasoning:
  • Oil, 1 tsp
  • Mustard Seeds, 1/2 tsp
  • Curry Leaves, a few
  1. Wash and shred the cabbage. Keep aside
  2. Chop the onion and tomato. Keep aside
  3. Heat about 2 tsp oil in a kadhai and when it is hot add mustard seeds.
  4. When the mustard seeds splutter, add the urad dal, red chillies and asafoetida
  5. Saute till the dal changes colour to golden brown and the chillies become crisp. Keep aside 
  6. In the same kadhai, add the chopped onion, chopped ginger, slit green chillies, and curry leaves
  7. Saute till the onion turns transparent 
  8. Now add the shredded cabbage and cook till the raw smell of the cabbage goes
  9. Add the chopped tomato and cook for a few minutes more
  10. Allow this mixture to cool before grinding
  11. In a mixer, grind the sauteed mustard seeds, urad dal, red chillies and asafoetida to a fine paste using the minimal amount of water
  12. To this add the coconut gratings, tamarind, sauteed onion. cooked cabbage, tomato and salt
  13. Grind to a smooth paste to make the chutney
  14. Finally, season the chutney with mustard seeds and curry leaves

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