cabbage pachadi recipe, how to make cabbage pachadi | cabbage chutney

cabbage pachadi recipe with step by step photos – south indian recipe of a spicy and tangy chutney made with cabbage (patta gobi).

cabbage pachadi recipe, how to make cabbage pachadi | cabbage chutney

cabbage is one of those veggies that is either liked or hated. luckily in my home we do like cabbage and hence i have been able to share some cabbage recipes on the blog like cabbage kofta, cabbage paratha, cabbage thoran etc.

in some recipes the taste and texture of cabbage is felt distinctly. but in some recipes, you will not even know that its made from cabbage. this chutney is one of those recipes. in fact it tastes similar to raw mango chutney. tamarind is added to the chutney and this gives it a sour taste. the recipe is also a no onion garlic recipe. taking veggies in the form of chutneys is a good way to include them in your food.

this cabbage chutney can be served with idli or dosa or uttapams. you can also serve it a side chutney along with dal-rice or sambar-rice. in fact you can also just have it with steamed rice or rice gruel (porridge) and some roasted papads by the side.

if you are looking for more chutney recipes then do check kara chutney, red coconut chutney, tomato chutney and coconut chutney recipe.

cabbage pachadi recipe card below:

how to make cabbage chutney or cabbage pachadi recipe:

1. heat 1 tablespoon sesame oil in a frying pan. add 1 teaspoon urad dal and 1 teaspoon chana dal.

urad dal for cabbage pachadi recipe

2. saute the lentils on a low flame.

dal for cabbage pachadi recipe

3. saute till they turn golden and fragrant. take care not to burn them.

dal for cabbage chutney recipe

4. add green chilies. i added 2 green chilies and it made the pachadi spicy. for less spiciness you can add 1 green chili. for a more spicy chutney, you can even add 3 green chilies.

chilli for cabbage chutney recipe

5. next add 10 to 12 curry leaves. stir and mix.

curry leaves for cabbage chutney recipe

6. add 2.5 cups roughly chopped cabbage. if you want you can even blanch the cabbage in hot boiling water for 5 minutes. strain and then add.

cabbage to make cabbage chutney recipe

7. season with salt as per taste.

salt to make cabbage pachadi recipe

8. mix very well.

making cabbage pachadi recipe

9. cover the pan with its lid and cook the cabbage on a low flame for 9 to 10 minutes. in between do check while the cabbage is cooking. stir and again cover cook.

making cabbage pachadi recipe

10. the cabbage should be half cooked or almost cooked. there should be a slight crunch in them. do not cook them completely. let the cabbage mixture become warm or cool down.

cabbage mixture for cabbage pachadi recipe

11. now add the cabbage mixture in a grinder jar. add 1 teaspoon tamarind.

cabbage mixture for cabbage pachadi recipe

12. add ⅓ to ½ cup water and grind to a smooth chutney.

making cabbage pachadi recipe

13. remove the chutney in a bowl. do scrape of all the chutney sticking at the bottom and sides of the mixer jar and add it in the bowl.

preparing cabbage pachadi recipe

14. heat 1 to 2 teaspoons sesame oil in the same pan or in another pan. lower the flame and add ½ teaspoon mustard seeds and let them crackle.

preparing cabbage pachadi recipe

15. when the mustard seeds finish crackling, add a pinch of asafoetida/hing and 1 or 2 red chilies.

preparing cabbage pachadi recipe

16. stir and mix well.

preparing cabbage pachadi recipe

17. add the tempering mixture to the ground cabbage chutney. mix well.

cabbage pachadi recipe, cabbage chutney recipe

18. serve cabbage chutney with idli or dosa or uttapam.

cabbage pachadi recipe

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