Heat a tsp oil in a pan. Add the sliced onions, shredded cabbage, red chillies and cut tomatoes and fry till the moisture evaporates. Add the grated coconut and remove from fire. Cool and then grind along with tamarind and salt to a coarse paste. Goes well with dosas and idlis.

An easy step-by-step guide to delicious South Indian Cooking! Posted by Kumaran HI.

Heat oil in a thick bottomed pan. Add the onions, green chillies, red chillies and sauté for a minute. Add the washed coriander leaves, mint leaves and curry leaves and sauté till all the water evaporates. Pour the seasoning into the prepared chutney.

Soak the tamarind in water for 15 minutes. Grind the above with tamarind, and salt to a coarse paste. Heat oil, add mustard. Once mustard splutters mix it with the chutney. Chutney goes well with idlis.