Ingredients:

• 250gm – tender cabbage, chopped fine
• 8 – green chillies, chopped
• 1/2 tsp – Jeera
• 1 tbsp – Urad Dal
• 6 pods – Garlic
• A pinch of Hing (optional)
• 1/2 tsp – Mustard Seeds
• 1 – red chilli, broken into bits
• 10 – curry Patta leaves
• 1 tbsp + 1 tsp – oil
• 2 tsp – Tamarind paste
• 1/2 tbsp – Coriander leaves
• A pinch of Haldi
• Salt – to taste

Method:

1. Heat oil in a kadai. Add urad dal and fry till it turns light brown. Add jeera and fry for a few seconds. Add chopped cabbage, green chilli pieces, and haldi.
2. Stir and cover with a lid.
3. Let it cook for 3 to 4 minutes, stirring now and then till the cabbage becomes soft (but not mushy).
4. Now add garlic and tamarind paste. Stir once and remove.
5. Add salt, grind it into a medium coarse paste, and keep aside.
6. Heat 1 teaspoon of oil for tempering, and add mustard seeds, red chilli bits, and curry leaves.
7. Fry till the mustard seeds splutter. Add this to the prepared chutney.
8. Mix and serve with hot rice and a teaspoon of ghee.
9. Hing and coriander leaves are optional.
10. Can be served with dosa and idli as well.

Recipe courtesy of Uma Devi Ramachandra