HomeCHUTNEY/TOKKU YELEKOSU/BAND GOBHI/CABBAGE CHUTNEY……. in my own way
4 December, 2017

YELEKOSU/BAND GOBHI/CABBAGE CHUTNEY……. in my own way

Posted in : CHUTNEY/TOKKU on by : Divya Suresh Tags:

Yet another yummy, spicy chutney preparation using a vegetable. Today I served this chutney with ragi/finger millet plain dosay/dosa, for that I had prepared the batter in the same method of ragi masala dosay , using whole ragi/finger millet, but I had reduced the quantity of urad dal ie… I used only 1/4 cup of it and have added 1/4 cup of sago/sabudana/sabbakki, rest the same ingredients. The cabbage chutney goes very well with hot steaming rice, roti, chapati, poori etc. Everyone liked it at home, in fact all the three of them were appreciating its taste. Here ⇓ is how I made it…..

 

Related cabbage recipes – cabbage masala bath , cabbage-green peas subji , cabbage rotti

Other chutneys using fruits/vegetables –  raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney ,

 

Ingredients :

  • Cabbage (shredded) – 1 cup (tightly packed)
  • Grated fresh coconut – 1/2 cup (loosely packed)
  • Bengal gram lentil/Kadalebele – 2 tbsp
  • Black gram lentil/Uddina bele – 1 tbsp
  • Whole red chillies – 6 nos., (I used the ones which gives color)
  • Green chilli – 1 (I used big ones which we use for making fritters)
  • Ginger – 1 tbsp
  • Curry leaves – 2 strings
  • Tamarind – 1 inch piece
  • Salt to taste

For tempering :

  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Hing – 1/8 tsp

 

PROCEDURE :

  • Heat 1/2 tbsp oil in a pan add in bengal gram lentil, black gram lentil, tamarind, red chillies, green chilli saute it for a while
  • Now add in cabbage, curry leaves and fry till cabbage is little soft (keep it crunchy)
  • Now add in grated coconut, ginger, curry leaves and salt, fry for a minute while combining everything well, remove from the fire, allow it to cool

  • Put it in the mixie jar, add some water and grind into a coarse paste
  • Prepare tempering using the ingredients under the heading ‘for tempering’, pour it over the chutney
  • Use the chutney as you wish