An easy to make chutney which I learnt from a very good friend of mine, Harini. She makes amazing stuff and a wonderful person too.
She is the one who started me on to this and it was a success at home from the very beginning.
Cabbage - 2 cups (cut into pieces)
Garlic - 2 cloves (coarsely chopped)
Dry chilies - 2 nos
Green chilies - 2 nos
Tamarind - 1 inch piece
Asafoetida - 2 to 3 pinch
Urad dhal - 1 tsp
Curry leaves - a few
Cumin seeds - 1/4 tsp
Salt to taste
Gingelly oil - 1 tbsp
In a kadai pour the oil followed by the cumin seeds,, asafoetida, urad dhal and curry leaves.
Now add the green chilies and dry chilies along with the garlic and fry well.
Finally add the cabbage and the tamarind and let it cook fully. Do not cover.
When almost done add salt and cool it once fully done. It can get a little brown here and there, as the flavor is amazing.
Grind it into a fine paste, try to avoid water as much as possible.
Serve it for rice with rasam, vathal kuzhambu and even curd rice..