If you like a chutneys or pachadis with veggies then this is a yummy chutney for you. With a few sesame seeds added, the chutney gets a nutty flavor. Add more green chillies and dry red chillies to make it spicy. I like to eat it with rice or chapathis too. Add a drop of ghee for extra flavor.
2-3 cups shredded of chopped cabbage
1 golf size ball of tamarind (no seeds)
5-6 cloves of garlic
6-8 green chillies
1 tbsp channa daal
1 tsp urad daal
1/2 tsp mustard seeds
1/2 tsp jeera
3/4 tsp sesame seeds
4-5 dry red chillies
4-5 curry leaves
salt to taste
pinch of turmeric (optional)
2 tbsp of oil
Heat oil in a pan. Add the channa daal, urad daal and let them brown. Add the mustard seeds and jeera and let them splutter. Add the sesame seeds and brown them. They will brown very quickly. Add the red chillies and curry leaves and after they splutter, remove all the tempering ingredients and put aside in a bowl.
In the same pan which has some oil left in it, add the garlic and green chillies and saute for a minute. Then, add the chopped cabbage and let it cook till withered down. Add the tamarind too and let it cook with the cabbage. When it gets cooked, remove from heat and put aside to cool down. Grind the cooked cabbage with green chillies, garlic, tamarind, red chillies, few of the channa daal, few urad daal and sesame seeds together into pachadi, not to smooth and not to chunky. Mix this with the leftover tempered ingredients for a nice crunch.
Serve with roti or rice with a drop of ghee. It even goes good with idli or dosa. Enjoy!!!