Serves: 2
1 tbsp oil
2 tbsp black split urad dal
asafoetida
Heat oil in a pan, add black split urad dal, asafetida, sauté till golden brown.
2 cups cabbage, finely chopped
Add cabbage, sauté till cabbage stinks slightly, about 3 minutes in medium flame.
2 dry red chilies
Add red chilies and roast for a minute.
Cool the mixture and transfer to the blender.
tiny bit tamarind
1/2 tsp salt
3/4 cup water
Add tamarind, salt, water, blend until smooth.
For Tempering (Optional)
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili
Make tampering and pour it over the chutney and mix well.
Taste Note: Tastes AWESOME
Source: hebbarskitchen
1 tbsp oil
2 tbsp black split urad dal
asafoetida
Heat oil in a pan, add black split urad dal, asafetida, sauté till golden brown.
2 cups cabbage, finely chopped
Add cabbage, sauté till cabbage stinks slightly, about 3 minutes in medium flame.
2 dry red chilies
Add red chilies and roast for a minute.
Cool the mixture and transfer to the blender.
tiny bit tamarind
1/2 tsp salt
3/4 cup water
Add tamarind, salt, water, blend until smooth.
For Tempering (Optional)
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili
Make tampering and pour it over the chutney and mix well.
Taste Note: Tastes AWESOME
Source: hebbarskitchen
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