Cabbage ( ele kosu) chutney

 

Ingredients

Cabbage ( ele kosugedde)—chopped —1 cup

Fresh grated coconut (kayi turi // nariyal)—1 cup

Coriander leaves (kothambari soppu//dhania leaves)—handfull 

Kadale belle ( channa dhal)—1 tablespoon 

Uddina belle ( urad dhal)—1 tablespoon 

Curry leaves (karibevu//kadipatta)—few

Green chillies ( hasiru menasina kayi//hari mirch)—3 

Ginger ( shunti//adarak)—small piece

Tamarind (hunase hannu//imli)—small piece 

Oil—1 tablespoon 

Salt —to taste

Water—to grind chutney 

Method 

Chop cabbage into pieces and wash them .

Heat oil in a pan,once’s hot enough add kadale belle and uddina belle and sauté on  medium flame.

Fry until they turn to light brown,take care not to burn them.

Then add green chillies,ginger,curry leaves.

Sauté them for few seconds.

Then add chopped cabbage pieces.

Fry them on medium flame for 3 to 4 minutes.

Next add chopped coriander leaves,tamarind and fry for a while.

Switch off the stove.

Finally add grated coconut and mix well together.

Keep it aside.

Let it cool completely.

Transfer the mixture into a mixer grinder jar and add salt,and blend to chutney adding sufficient water.

Transfer the mixture to a bowl.

Prepare for seasoning (oggarane)

Heat a teaspoon of ghee or oil,in a laddle.

Once hot add one teaspoon of sasive (mustard seeds//rai)urad dhal (uddina belle).fenugreek seeds (menthya kaalu//methi dana),hing (asafoetida//ingu) of each.

When it crackles pour over chutney and mix well.

Cabbage chutney is ready to serve.

Serve with,dosa,idli,rice,rotti.