Cabbage Pachadi is a healthy, simple and very easy recipe, can be prepared in 15 mins without using any masalas.. This recipe is no onion, no garlic recipe. Also comes under vegan and gluten-free. This spicy and tangy pachadi goes well with South Indian recipes llike hot steamed rice with ghee and idly, dosa, uthappam..

Step by step photo instructions

1. Heat a pan with 1 tbsp oil. Add cabbage. Cover and cook for 5 mins on medium flame until the cabbage shrinks slightly. Stir occasionally.

2. Add green chillies. Stir and again cook 2 more mins. The cabbage should be half cooked or almost cooked. There should be a slight crunch in them. Do not over cook.

3. Let the cabbage mixture become warm or cool down.

4. Now add the cabbage mixture in a blender. Add 1 teaspoon tamarind pulp and 3/4 tsp salt.

5. Grind to a smooth chutney.

6. Now prepare the tempering by heating 3 tsp oil, then add 1/2 tsp urad dal, splutter1/2 tsp mustard, cumin seeds/jeera and few curry leaves.

7. Pour the tempering over chutney and mix well. Serve with hot rice, dosa or idly.

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