Cabbage chutney Andhra style is a flavorful and tangy condiment made using cabbage, garlic, red chili, and tamarind. It pairs perfectly with dosa, idli, and rice. Easy to make and delicious to taste.
1 teaspoon vegetable oil ½ teaspoon black mustard seeds 2 tablespoon urad dal /skinless black gram 2 cloves garlic 3 red chil
1 inch tamarind /1 tablespoon tamarind extract ¼ teaspoon asafoetida 1 1/2 cup cabbage shredded 1/2 teaspoon salt or as required 1/2 cup water or as required
In a pan, heat vegetable oil and add mustard seeds and urad dal. Fry until mustard splutters and dal turns golden brown.
Add garlic, red chili, asafoetida, tamarind, and shredded cabbage. Saute until cabbage shrinks and changes color.
Allow the mixture to cool for 10 minutes, then blend it with salt and water until smooth.
Transfer the chutney to a serving bowl. Adjust salt and water. Serve as a condiment with idli, dosa, or rice.
1. Ensure cabbage is finely chopped for a better texture and consistency. 2. Adjust spices according to personal taste for a personalized flavor profile.
1. Idli 2. Dosa 3. Plain Rice 4. Curd Rice 5. Lemonade
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