This is a non-coconut base chutney. Healthy, vegetable base and a colourful one, suits well with idlis, dosais and sometimes to mix with plain rice too.  I have learnt most of the vegetable chutneys from my mother-in-law (athai as I call her). Thanks to her, she taught me many more healthier ways of cooking apart from more coconut based high calorie foods.

Carrot-muttaikose thuvayal/Carrot-cabbage chutney (serves 2)

Ingredients

• Carrot – medium size – 1 no.
• Cabbage – 1/4 portion of a medium one
• onion –  medium – 1 no.
• garlic – 4 cloves
• red chillies – 3 no.s
• kadalai paruppu/channa dal/bengal gram – 3 tblsp
• tamarind – small piece
• salt – as needed
• water to grind
• oil – 2 tsp for roasting

Thaalippu – Thadka

• oil  – 2 tsp
• mustard seeds – 1/2 tsp
• urad dal – 1/2 tsp
• curry leaves

Method of Preparation

1. Grate carrots or chop into small pieces
2. Chop cabbage and onions  randomly
3. Peal skin of garlic
4. Wash all vegetables thoroughly
5. Take oil in a kadai, roast channa dal till golden brown
6. Add red chillies, garlic cloves and onion and roast till onion becomes opaque
7.  Add chopped cabbage and carrots and mix well
8. Let this get roasted for a while – till cabbage becomes slightly opaque
9. Turn off the stove and let this cool
10. In a blender, add the cooled chutney mixture with tamarind and salt and blend it to a smooth paste with just enough water
11. For tadka, heat oil in a small pan
12. Add mustard seeds
13. When they splutter add urad dal
14. When it becomes golden brown, add curry leaves
15. Pour this into the thuvayal
16. Serve with idlis, dosais (https://dosaikal.com/2011/09/16/idli-steamed-rice-cakes/) (https://dosaikal.com/2011/08/14/basic-dosaidosa/) or plain rice.