IngredientsCabbage chopped-1 cup
Chopped spring onion-1/4 cup
Urad dhal-1/2tbsp
Channa dhal-1/2tbsp
Mustard-1/4tsp
Methi-1/4tsp
Coriander seeds-1/2tsp
Hing-1/2tsp
Salt to taste
Green chillies-2
Ginger-1/4''
Tempering (Optional)
Oil-1tsp
Curry leaves
Mustard-1/4tsp
Jeera-1/4tsp
Method
Heat 1tsp of oil fry urad,channa dhal,methi,mustard & coriander seeds till light brown.Keep it aside.In same pan fry other ingredients till slightly cooked.Cool everything & grind it to a smooth paste.Temper it.
Hi Sailaja..stumbled by your blogs & its amazing tha u have written about a variety of chutneys.. For Andhra-ites like me..chutney is an essential part of a meal..whish sometimes even compensates for a 'no-curry' meal.I also like d idea of 'snake-gourd seeds & pulp' chutney..coz in most Indian homes..most is made out of vegetables..i also love 'peel of ridgegourd' chutney..which is made in a variety of ways..(unsure if u have heard of them though)...Thank u..u just inspired me to try a lot more ways of using veggies :)
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