Monday, 8 April 2013

Cabbage Chutney

A friend of mine has made nice pakodas and served it with a very tasty chutney. Initially i thought that she  madecoconut chutney and asked the recipe as there was a slight difference in taste but to my surprise she said it's a cabbbage chutney. I couldn't wait to try out the chutney after reaching home to see if can make it to the same great taste.It came out really well and it got over even before i could take a picture of it.

     Finely chopped Cabbage - 1/2 cup
     Cummin seeds - 1/4 tsp
     Coriander seeds(optional) - 1/4 tsp
     Urad dhal - 1/2 tsp
     Channa dhal - 1/2 tsp
     Garlic - 1 clove
     Gingelly Oil - 3 tsps
     Mustard seeds - 1/4 tsp
     Dried red chilli - 1
     curry leaves - 1 strand
     Asafoetida - 1 pinch
     Salt - 1/4 tsp

Cooking Method :

      In a non-stick pan add 2 tsps of gingelly oil and add Channa dhal , Urad dhal , garlic clove and roast until brown. Now add the red chili, oriander seeds and cummin seeds. Once the cummin seeds splutters add the chopped cabbage and fry it about 5 minuites. Once it cools down add salt and  grind it to bring to the chutney consistency. For the tadka heat 1 tsp of oil , add the mustard seeds and curry leaves and a pinch of asafoeida and serve with bhajjis, pakoras, chappathis, idli or dosa. Tastes great with rice too!!!!!!!



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