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- 1 tsp.oil
- 1/4 tsp. mustard seeds
- 1/4 tsp. cumin seeds
- 1 pinch asafoetida
Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.
- Heat the oil in a deep bowl and fry the chopped cabbage for 10-15
min. until the color turns golden brown.
- Allow it to cool a bit.
- Add the tamarind to this along with salt, water and chopped green
- Grind all of these in a mixie or a stone grinder.
- Grind till smooth.
- Heat oil and add the seasoning ingredients. Pour it over the chutney.
- Mix gently.