Cabbage Coconut Chutney ~ Healthy Side Dish for Dosas
Course Chutneys, Dips and Spreads By Diet Healthy Recipes, Vegan, Vegetarian
Prep Time 5 minutes minutes Cook Time 5 minutes minutes Total Time 20 minutes minutes
- 1 cup Cabbage finely chopped - 1 cup
- 2 tbsp Coconut
- Couple of sprigs Coriander Leaves
- 4 nos Green Chillies Increase as per taste
- 1 tsp Chana Dal
- 1 tsp Urad dal
- Marble sized Tamarind
- Salt to taste
- A Pinch Turmeric powder
- 1 tsp Cooking Oil
Soak the tamarind in water, extract pulp and keep it aside.
Wash and finely chop the cabbage. Drain to remove excess water.
Heat a non stick pan with oil, saute the lentils for couple of mins, then add green chilies, chopped cabbage, with flame on low.
Allow to cool, then grind in a mixer with salt and tamarind added, add the coconut and grind to a smooth paste along with required water.
Calories: 50kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 291mg | Fiber: 3g | Sugar: 4g