### TranslatedIngredients: 1 cup cabbage leaves, 3/4 cup tomatoes, 18 grams tamarind, 2 tablespoons white urad dal, 4 red chillies, salt - as per taste, asafoetida - a pinch, 3 cloves garlic, turmeric powder - a pinch, 1 big Spoon oil, 1 teaspoon Rye, 1/2 teaspoon Cumin seeds, 1 sprig Curry leaves ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 3 ### Cuisine: South Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To make cauliflower leaf chutney, first of all take out the leaf inside the cabbage and wash it well. Dry and cut it well. Heat the oil in a pan. Add urad dal, dry red chilli and cook till the dal turns golden. Keep it aside. Add some more oil to the same pan. Add cabbage leaves, salt and cook till the leaves become soft. Now add tomatoes, garlic and mix well. Cook until tomatoes are soft. After cooking, turn off the gas and allow this mixture to cool. Pour it into a mixer grinder with the dal mixture and grind it. Add some water and salt and grind it once more. For tempering, add mustard seeds to a tempering pan. After 10 seconds, add cumin, asafoetida and curry leaves. After 15 seconds, add it to the chutney and mix. Serve Cabbage Leaves Chutney with Vegetable Sambar and Rice for dinner.