Be ready with all the ingredients.

In a pan, heat some oil. Once heated add the urad dal and asafoetida. Roast to golden on low flame.

Now add the cabbage. Saute for 5 minutes. Don't overcook. Add 2 dry red chillies. Saute for a minute. Cool completely.

Transfer to the grinder. Add tamarind piece, salt and water. Blend it to smooth.

For tempering heat remaining oil, add mustard seeds, curry leaves and dry red chilli.

Transfer the chutney to a bowl. Pour the tempering over it. This chutney can be served along with dosa, uttapam etc.