Steps
- 1
Be ready with all the ingredients.
- 2
In a pan, heat some oil. Once heated add the urad dal and asafoetida. Roast to golden on low flame.
- 3
Now add the cabbage. Saute for 5 minutes. Don't overcook. Add 2 dry red chillies. Saute for a minute. Cool completely.
- 4
Transfer to the grinder. Add tamarind piece, salt and water. Blend it to smooth.
- 5
For tempering heat remaining oil, add mustard seeds, curry leaves and dry red chilli.
- 6
Transfer the chutney to a bowl. Pour the tempering over it. This chutney can be served along with dosa, uttapam etc.
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