Heat 1 tablespoon of oil in a pan and add urad dal. Fry them until the dal turns golden brown.

Add chopped red chillies to a separate pan. Sauté for a minute. Remove from heat. Empty into the mixie jar.

Add the finely chopped cabbage and grated carrot to the pan. Cook the vegetables on medium heat until they become soft and slightly cooked but still retain some crunchiness.

Meanwhile, extract the juice from the tamarind pulp by soaking it in warm water for a few minutes. Strain the pulp and keep the tamarind juice aside.

Add the ginger paste and salt to the cooked vegetables and mix well.

Add the tamarind juice to the pan, mix, and let it cook for a few more minutes until the raw smell of tamarind disappears.

Adjust the salt as per your taste preferences.

Turn off the heat and allow the mixture to cool down.

Once cooled, transfer the mixture to a blender or food processor and blend until you get a coarse paste.

In a separate small pan, heat the remaining tablespoon of oil. Add mustard seeds, split urad dal, and curry leaves for tempering. Let them splutter.

Pour the seasoning over the blended cabbage-carrot mixture and mix everything well.

Your Cabbage and Carrot thuvaiyal is ready to serve! Enjoy it as a side dish with rice or any South Indian meal.

Remember, this is typically a coarse chutney so the texture might be smoother than traditional chutneys. Adjust the spice level and tamarind quantity according to your preference. Enjoy your flavourful and healthy thuvaiyal!