Cabbage Thuvayal is a type of chutney that is made of combining the cabbage,urad dal and red chili by shallow frying and grinding it to paste . It can be had with hot steamed rice on topping it with ghee. This is also goes well with idli , dosa or curd rice. The kootu varieties can be had as a side-dish for thuvayal.
Preparation Time:10 mints|Cooking Time :20 mints|Serves : 3-4
Oil - 3tbspn
Cabbage - 1 cup chopped
Urad dal - 2 tbspn
Red chili - 2
Tamarind- 1 small piece
Hing - 1/4 tspn
Salt - 1 tspn
Oil - 1 tspn
Mustard seeds - 1 tspn
Urad dal - 1 tbspn
1. Chop the cabbage roughly. In a pan heat the oil. Once oil is hot add the cabbage and saute till raw smell goes.
2.Then in same pan remove cabbage and roast urad dal,tamarind and red chili till dal turns golden. Turn off the flame.
3.Add the roasted dal and cabbage to the blender along with salt , hing. Grind it to a fine paste.
4.Heat the oil and add the mustard seeds and allow it to pop. Add urad dal and cook till it turns golden. Turn off and add tempering to the thuvayal.
Serve the thuvayal with hot rice.
My Notes :
1. Saute the cabbage and dal in low flame else it will get burnt easily. If its burnt then chutney will get the burnt smell.