Wednesday, June 08, 2016

Cabbage Chutney Recipe | Side dish for Idly/Dosa | Vegetable Chutney

Initially, after coming to Sydney I never tried to prepare Idli/Dosa batter thinking I will not get the perfect batter in a mixie since I don't own a grinder here. However, later I started making dosa and once when I was down with cold/fever, I was craving for Idli. So, I just gave a try to make a batch of Idli batter in a mixie. To my surprise, it was super soft. I will be posting the version of Idli/Dosa batter in Mixie soon. You can check out my Idli/Dosa batter which I posted earlier. Also, I wanted to create a collection of chutney recipes in this space for everyone to have a look.  Until I do that, check out the other chutney recipes here. Today's post is a chutney recipe to add this list and it is a healthy vegetable chutney.
Cabbage(Shredded) - 1 Cup 
Onion - 1/2 Cup(chopped) 
Tomato - 1(small) 
Coconut - 1/4 Cup(grated) 
Salt - as required 
Tamarind - a small piece 
Oil - 1 tbsp 
Dry Red Chilli - 2 or 3 
Urad dal - 1 tbsp 
Channa Dal - 1 tbsp
To Temper: (Optional)
Oil - 1/2 tsp 
Mustard - 1/2 tsp 
Curry Leaves - 1 sprig
1. Shred the cabbage and chop the onion, tomato. Add oil in a pan and fry the urad dal, channa dal and dry red chillies until it is golden brown in medium flame. Remove it from the pan and allow it to cool.
2. In the remaining oil, saute the onions until it is translucent by adding a little salt. Along with this add the shredded cabbage, tamarind and chopped tomato. 
3. Once the cabbage and tomato shrinks, add the grated coconut. Saute it again for another 4 to 6 mins in medium flame. Adjust salt and switch off the flame. Allow it to cool completely.
4. Initially, powder the urad dal, channa dal and dry red chillies finely. Along with this add the cabbage mixture and grind everything by adding few drops of water.
You can temper with the items under 'To Temper' and pour it over the chutney. Serve the delicious and healthy chutney with Idli/Dosa.
Points to remember:
  • Add a small piece of ginger while roasting onions, to get a geat flavour in the chutney
  • Adjust the spiciness as per your need, mine was mild since I used only 2 chillies.
  • I skipped the tempering this time, but you can temper based on your preference.
Warm Regards,
Happy's Cook - Divya


  1. my favourite with idli or even with steamed rice

  2. yummm it is ...with some spongy would be superb


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