I learnt this recipe from my dear friend Sunitha many years back. We were in Muscat that time. I and few of my friends had gone to her house for a coffee morning meet. This was a very popular routine among our friends group. Once in a while we used to meet up is friend’s place for a chit chat and coffee. We used to have lots of fun and talk about everything on this earth:)
Sunitha had made yummy khuzhiappam and served it along with a chutney. She asked us to guess the ingredient. If I remember right, I think all of us said that it was onion chutney.
With a nice laughter and twinkle in her eyes, she told us that it was not onion but cabbage chutney. It was the first time that I ever tasted cabbage chutney. It was simply awesome.
It’s very handy recipe to use when you have make chutney for idli/ dosa/ Khuzhi appam on festival days as most of us do not use onions for festival cooking.
So, my friends, today I am going share the recipe of one of my most favourite chutney. Hope you all would enjoy it too:)

Ingredients
Chopped cabbage – 2 cups
Grated coconut – 2 tbsps
Oil – 1 tbsp
Mustard – 1 tsp
Split urad dal ( black gram/ ullundhu)- 2 tsps
Red chillies – 3-4
Curry leaves – 1 sprig
Hing ( asafoetida/ perungayam) – 2 pinches
Salt to taste
Tamarind – pea sized
Method
Heat oil in a pan. Add mustard. When it starts spluttering, add the yard dal, red chillies, curry leaves and hing. Sauté for few seconds and then add the chopped cabbage and salt to taste. Mix well and sauté till the cabbage starts turning golden brown.
Take it off the gas and add grated coconut and tamarind. Mix well and let it cool for some time.
Once it cools down, grind it to a coarse chutney. This can be served with idli/ dosa/ othappam / Khuzhi paniyaram or even hot steamed rice:)