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..
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201007_175404.jpg?w=840)
How to make Cabbage Pachadi/Chutney
PREP TIME: 5 MINS COOK TIME: 10 MINS TOTAL TIME: 15 MINS COURSE: SIDES/CONDIMENTS CUISINE: SOUTH INDIAN SERVINGS : 2-3
Ingredients
1 cups = 235 ml
- cabbage – cut into cubes – around 4 cups
- green chilies – 4 (can use up to 6 for spiciness)
- tamarind pulp – 1 tsp
- salt – 3/4 tsp (adjust)
- oil – 2 tbsp. (divide)
Instructions
- Heat a pan with 1 tbsp oil. Add cabbage. Cover and cook for 5 mins on medium flame until the cabbage shrinks slightly.
- Add green chillies. Stir and again cover & cook 2 more mins.
- The cabbage can be half cooked or almost cooked. There should be a slight crunch in them. Do not over cook.
- Let the cabbage mixture become warm or cool down.
- Now add the cabbage mixture in a blender. Add 1 teaspoon tamarind pulp and salt.
- Grind to a smooth chutney.
- 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.
- Pour the tempering over chutney and mix well.
- Serve with hot rice, dosa or idly.
Step by step photo instructions
- 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.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201007_181645.jpg?w=1024&resize=341%2C341)
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.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201007_181915.jpg?w=239&resize=344%2C432)
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.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201007_182213.jpg?resize=344%2C393)
5. Grind to a smooth chutney.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20200301_130758.jpg?resize=344%2C459)
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.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20200207_154213.jpg?w=1024&resize=345%2C344)
7. Pour the tempering over chutney and mix well. Serve with hot rice, dosa or idly.
![](https://sirisblog198815040.files.wordpress.com/2020/10/20201007_175322.jpg?resize=651%2C869)
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