firstly, in a large kadai heat 2 tsp oil and roast 2 tbsp urad dal and a pinch of hing to a golden brown.
add in 2 cup cabbage and saute until the cabbage shrinks slightly.
now add 3 dried kashmiri red chilli and roast for a minute.
cool the mixture completely and transfer to the blender.
add small ball sized tamarind and ½ tsp salt.
blend to a smooth paste adding ¼ cup water or as required.
now prepare the tempering by heating 2 tsp oil and splutter ½ tsp mustard and few curry leaves.
pour the tempering over chutney and mix well.
finally, serve cabbage chutney with dosa, idli or rice.