Friday, 1 April 2016

Cabbage Chutney (Sammandha)

Cabbage chutney known as Sammandha in Udupi cuisine and Thogayal or Thuvaiyal in Tamil cuisine is a popular accompaniment to rice, idli or dosas. You can even make this with chow-chow/chayote or ridge gourd peels. Traditionally, this recipe is made without onions, but you could add onions if you are making this for idlis or dosas.

Ingredients :

1 teaspoon oil
1 cup cabbage, finely chopped
1 cup onion, finely chopped (optional)
2 teaspoons urad dal
1 teaspoon channa dal
3 to 4 dried red chillies
a pinch of asafoetida
2 tablespoons grated coconut
1 small marble sized tamarind
salt to taste

for the seasoning (tadka)
1 teaspoon oil
1 teaspoon mustard seeds
8-10 curry leaves


Heat oil in a pan and fry the onions and cabbage till the raw smell goes. Keep aside.

In the same pan, add red chillies, urad dal, channa dal and roast till it turns brown. Add asofoetida in the end. 

To this add the cabbage-onion mixture, coconut, tamarind and grind to a coarse paste in a mixer. 

Heat oil, add mustard seeds, when they splutter, add curry leaves and  add to the chutney.

Serve with idli, dosa or rice.

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