Preparation time
- Total: Approximately 25 minutes
- Preparation: 5 minutes
- Cooking: 20 minutes
Ingredients
- 1 cup cabbage leaves
- 3/4 cup tomatoes
- 18 grams tamarind
- 2 tablespoons white urad dal
- 4 red chillies
- salt - as per taste
- asafoetida - a pinch
- 3 cloves garlic
- turmeric powder - a pinch
- 1 big Spoon oil
- 1 teaspoon Rye
- 1/2 teaspoon Cumin seeds
- 1 sprig Curry leaves
Instructions
- To make cauliflower leaf chutney, first of all take out the leaf inside the cabbage and wash it well
- Dry and cut it well
- Heat the oil in a pan
- Add urad dal, dry red chilli and cook till the dal turns golden
- Keep it aside
- Add some more oil to the same pan
- Add cabbage leaves, salt and cook till the leaves become soft
- Now add tomatoes, garlic and mix well
- Cook until tomatoes are soft
- After cooking, turn off the gas and allow this mixture to cool
- Pour it into a mixer grinder with the dal mixture and grind it
- Add some water and salt and grind it once more
- For tempering, add mustard seeds to a tempering pan
- After 10 seconds, add cumin, asafoetida and curry leaves
- After 15 seconds, add it to the chutney and mix
- Serve Cabbage Leaves Chutney with Vegetable Sambar and Rice for dinner
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 3
- South Indian Recipes
- Side Dish
- Vegetarian